Chocolate Chip Cookies

Step 1Line 3 baking sheets with parchment paper.

Step 2In a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda, and salt and mix on low speed until just combined. Remove the bowl from the mixer and stir in the semisweet and dark chocolate using a wooden spoon or rubber spatula.

Step 3Use a 1/4-cup scoop to scoop the dough, making sure to scrape the scoop against the side of the bowl to flatten the top. Scoop onto the prepared baking sheets about 2 inches apart to give them space to spread while baking. Sprinkle a pinch or two of sea salt on top of each cookie dough mound. Refrigerate, uncovered, for at least 20 minutes.

Step 4Preheat the oven to 350°F.

Step 5Bake until golden brown, 17 to 18 minutes. Let the cookies cool and crisp up on the baking sheets.