Favorite Chocolate Chip Cookie Recipe

Ingredients

• 2 1/2 cups (350 g) all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt (i know this is not a lot. But we will be sprinkling Maldon Salt in the end)
• 1 cup (8 ounces/225 g) unsalted butter, at room temperature
• 1 cup (215 g) packed light brown sugar
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs, at room temperature
• 2 cups (about 225 g) nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped. You can skip this if you don't want nuts.
• 14 ounces (400 g) bittersweet chocolate, coarsely chopped into 1/2- to 1-inch (1.5- to 3-cm) chunks or 3 cups (340 g) chocolate drop. I prefer using Ghiradeli bittersweet chocolate bars 60% and chopping them; because I want the chocolate to be thin and melted. When I use Trader Joe's baking chocolate, the bars are too thick and doesn't melt. I also like the 60% Ghiradeli level of bitter and sweetness.
• Maldon Sea Salt - to put after cookies right after taking them out of oven

Directions
1. In a small bowl, whisk together the flour, baking soda, and salt.
2. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, brown sugar, granulated sugar, and vanilla on medium speed just until smooth. Beat in the eggs one at a time until thoroughly incorporated, then stir in the flour mixture followed by the nuts and chocolate chunks.
3. On a lightly floured work surface, divide the dough into quarters. Shape each quarter into a log about 9 inches (23 cm) long. Wrap the logs in plastic wrap and refrigerate until firm, preferably for 24 hours.
4. Position racks in the lower thirds of the oven; preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Make sure to get an oven temperature to check that your oven temperature measurement is correct. 
5. Slice the logs into disks 3/4 inch (2 cm) thick and place the disks 3 inches (8 cm) apart on the prepared baking sheets. If the nuts or chips crumble out, simply push them back in.
6. Bake on the lower third of the oven, rotating the baking sheets midway through baking, until the cookies are very lightly browned in the centers, about 8 to 10 minutes. If you like soft chocolate chip cookies, as I do, err on the side of underbaking. I usually check at 8 minutes and the moment the side of the cookies turn brown, and middle part is gooey, I take them out.
7. Right after you take the cookies out of oven, sprinkle some Maldon sea salt on top of them.