Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp fine sea salt
- 1 cup (170g) levain starter (100% hydration, fed & active)
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt, for topping
Instructions
- In a large bowl, cream butter and both sugars until light and fluffy, about 3–4 minutes.
- Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet, then stir in levain starter until just combined.
- Fold in chocolate chips.
- Chill dough for at least 2 hours (or up to 72 hours) for best texture and flavor development.
- Preheat oven to 375°F (190°C). Drop dough by heaping tablespoons onto parchment-lined baking sheets, spacing 3 inches apart.
- Bake 10–12 minutes until edges are golden and centers look slightly underbaked.
- Immediately sprinkle with flaky sea salt. Cool on sheet 5 minutes before transferring to racks.
Notes
- For extra chewiness, use bread flour (up to 1/2 cup) in place of some all-purpose flour.
- Levain adds tang and complexity — substitute 100g active sourdough starter if you don’t keep levain.
- Dough can be frozen in balls for up to 3 months — bake directly from frozen, adding 1–2 minutes.
- Don’t skip the chill time — it prevents spreading and deepens flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 185 Kcal
- Sugar: 13g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
