2tablespoonsMexican vanilla extract or 1 tablespoon regular vanilla extract
3 1/2cupssemi-sweet chocolate chips
sea salt, for sprinkling, optional to taste
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, and salt; set aside. In a large bowl fit with a mixer, beat butter, brown sugar, and granulated sugar until light; about 5 minutes.Turn mixer to low and beat in eggs, one at a time.Beat in extract. I used 2 tablespoons Mexican vanilla but 1 tablespoon pure vanilla extract is fine.Gradually add dry ingredients and mix until just combined after each addition. Use spatula to wipe down sides of bowl, then mix to combine.Mix in 3 1/2 cups semi-sweet chocolate chips. Line a baking sheet with parchment paper. Scoop dough onto sheet. I used a 1 1/2 tablespoon cookie scoop. Cookies will spread a little. If not using a cookie scoop, roll the dough into balls as this will lessen spreading.Refrigerate cookie dough sheets for at least 2 hours. * This dough is best baked 72 hours later as the flavor enhances. If not waiting, scoop dough into balls and refrigerate for 2 hours. *If not scooping before refrigerating, you'll want to cover bowl with plastic wrap then thaw the dough in its bowl then scoop and refrigerate for an hour. **The dough should be chilled before baking; this will lessen dough spreading during baking.Preheat oven to 350 degrees F. Sprinkle cookie dough balls with just a little sea salt. A little goes a long way.Bake in oven 16-18 minutes or until cookies are light in color with just a hint of golden brown.Allow cookies to cool; 7 minutes then transfer to cooling rack.