Ripple Chocolate Chip Cookies

Ingredients

• 0.75 cup Unsalted butter (Melted and cooled)
• 0.75 cup Brown sugar (The transcript says dark brown sugar was used in this remake; the written recipe lists brown sugar.)
• 0.25 cup Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 1.125 cup All-purpose flour (The source gives 1 cup (146 g) plus 2 tbsp; combined as 1⅛ cups.)
• 0.5 tsp Baking soda
• 0.75 tsp Fine salt
• 1.5 cup Chocolate chips (The transcript says the remake used a mixture of dark and milk chocolate; written recipe specifies chocolate chips.)
• Maldon flaky salt (Optional)

Steps

1. 1

   Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.

2. 2

   In a bowl, whisk together the flour, baking soda, and fine salt.

3. 3

   In a separate bowl, whisk the melted, cooled butter with the brown sugar and granulated sugar until smooth and lighter in color.

4. 4

   Add the egg and vanilla extract to the butter-sugar mixture. Whisk for approximately 30 seconds, until combined.

5. 5

   Using a spatula, gently mix in the dry ingredients until just combined.

6. 6

   Fold in the chocolate chips.

7. 7

   Scoop the dough into 3-tablespoon portions. Arrange six cookies on each prepared baking sheet, leaving at least 2 inches between them.

8. 8

   Bake for 9–11 minutes, until the edges are golden and rippled and the centers are slightly puffed.

9. 9

   Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Sprinkle with optional Maldon flaky salt.

Notes

The written recipe specifies baking at 375°F. In the transcript, the creator says a remake baked at 395°F was darker and, in their opinion, perfect; they also used dark brown sugar and a mix of dark and milk chocolate. Those are remake variations, not the written recipe method.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian