Chocolate Chip Cookies
Yield: 40 to 45 cookies
Time: 3 hours, mostly unattended (or longer, depending on how long you refrigerate the dough)
1½ cups brown sugar
1 cup (2 sticks) unsalted butter, softened
2 large or 3 small eggs
2 teaspoons vanilla extract
½ teaspoon baking soda
½ teaspoon fine-grain salt
2 cups all-purpose flour
2 cups semi-sweet chocolate chips
About 1 teaspoon coarse sea salt
1. Beat the brown sugar and butter with the paddle attachment of a stand mixer (or with a handheld mixer in a large bowl). Add eggs and vanilla and beat to combine. Add the baking soda and fine-grain salt and beat to combine, then add the flour and stir just until combined. Stir in the chocolate chips. Wrap the dough in foil or plastic wrap (or simply cover the bowl) and refrigerate for at least 2 hours and up to 3 days.
2. Heat oven to 350°F and grease one or two baking sheets (or line them with parchment paper). Drop the dough by the rounded tablespoonful onto the baking sheet(s), leaving 2 inches between cookies. Sprinkle a small pinch of coarse sea salt on each cookie, then bake until the cookies are mostly firm and their edges are golden brown, 9 to 11 minutes. Transfer the cookies to wire racks or paper towels, and repeat with the remaining dough and salt. Serve warm.