Chocolate Chip Cookies

Ingredients

• 0.5 cup unsalted butter (melted and cooled; source states “1/2 cups”)
• 0.5 cup light brown sugar
• 0.333 cup granulated sugar (Source states 1/3 cup)
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 1.25 cup all-purpose flour (spooned and leveled)
• 0.5 tsp baking soda
• salt (a pinch)
• 1.5 cup semi-sweet chocolate (Source refers to this as chocolate; method calls it chocolate chips)
• flaky sea salt (for garnish)

Steps

1. 1

   Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. 2

   In a bowl, mix the all-purpose flour, baking soda, and a pinch of salt. Set the dry mixture aside.

3. 3

   Place the melted and cooled butter in a separate bowl. Add the light brown sugar and granulated sugar.

4. 4

   Whisk the butter and sugars 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 extract. Mix until combined.

6. 6

   Add the dry ingredients to the wet mixture. Gently fold until just combined, taking care not to overmix the batter.

7. 7

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

8. 8

   Scoop the dough into 9 cookies and place them on 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 at the edges while remaining gooey in the centers.

10. 10

    Sprinkle the warm cookies with flaky sea salt. Allow them to cool completely before serving.

Notes

The source says the recipe makes 9–10 cookies, while the method instructs scooping 9 cookies. The source does not specify a cooling duration beyond cooling completely before serving.

Nutrition per serving

• dessert
• cookies
• baked
• small-batch
• vegetarian