Thin & Ripply Chocolate Chip Cookies

Ingredients

• 0.75 cup Unsalted butter (Melted and cooled)
• 0.75 cup Brown sugar
• 0.25 cup Granulated sugar
• 1 Large egg
• 1 tsp Vanilla extract
• 1.125 cup All-purpose flour (1 cup plus 2 tbsp)
• 0.5 tsp Baking soda
• 0.75 tsp Fine salt
• 1.5 cup Chocolate chips
• Maldon flaky salt (Optional, for sprinkling)

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 the dry ingredients into the wet mixture until just combined.

6. 6

   Fold in the chocolate chips.

7. 7

   Scoop the dough into 3-tablespoon portions. Arrange six portions 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

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

Notes

The recipe specifies a 5-minute cooling period on the baking sheets before transferring cookies to a rack. The optional flaky salt is listed as an ingredient, but the source does not specify when to add it; sprinkling it on after baking is a conservative serving suggestion.

Nutrition per serving

• dessert
• cookies
• American
• baked
• vegetarian