Chocolate Chip Cookies

Ingredients

• 0.5 cup Unsalted butter (Melted and cooled)
• 0.5 cup Light brown sugar
• 0.333 cup Granulated sugar
• 1 Large egg
• 1 tbsp Vanilla
• 1.25 cup All-purpose flour (Spoon into the measuring cup and level)
• 0.5 tsp Baking soda
• 0.5 tsp Flaky sea salt (For the dough)
• 1.5 cup Semi-sweet chocolate (Chocolate chips or chopped semi-sweet chocolate)
• Flaky sea salt (For garnish)
• Parchment paper (For lining the baking sheet)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. 2

   In a bowl, mix the all-purpose flour, baking soda, and 1/2 teaspoon flaky sea salt. Set the dry mixture aside.

3. 3

   Place the melted, cooled unsalted butter in a separate bowl.

4. 4

   Add the light brown sugar and granulated sugar to the butter. Whisk for 1–2 minutes, until the mixture turns into a paste.

5. 5

   Crack the egg into the butter-and-sugar mixture and add the vanilla. Mix until combined.

6. 6

   Add the dry ingredients to the wet mixture. Gently fold until just combined; do not overmix the batter.

7. 7

   Add the semi-sweet chocolate and mix it into the dough with a spatula, stopping as soon as it is distributed.

8. 8

   Scoop the dough into 9 cookies onto the parchment-lined baking sheet. Place no more than 4 cookies on a 15 × 10-inch baking tray because the cookies spread while baking.

9. 9

   Bake for 12 minutes, until the cookies are golden and crispy around the edges while remaining gooey in the centers.

10. 10

    Sprinkle the baked cookies with flaky sea salt and allow them to cool completely before serving.

Notes

The source states that the recipe makes 9–10 cookies, while the method specifies scooping 9 cookies. The stated 1/2-cup butter measurement is interpreted as 1/2 cup despite the source's grammatical pluralization. The source does not specify a cooling duration beyond cooling completely before serving.

Nutrition per serving

• dessert
• cookies
• baked
• vegetarian
• sweet
• chocolate
• American baking