Chocolate Chip Cookies

Ingredients

• 115 g unsalted butter (melted and cooled)
• 100 g light brown sugar
• 67 g granulated sugar
• 1 large egg (room temperature)
• 1 tbsp vanilla extract
• 185 g all-purpose flour (spooned and leveled)
• 0.5 tsp baking soda
• 0.5 tsp flaky sea salt (for the dough)
• 1.5 cups semisweet chocolate (the method refers to chocolate chips)
• flaky sea salt (for garnish)

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 the 1/2 teaspoon flaky sea salt. Set the dry mixture aside.

3. 3

   In a separate bowl, add the melted and cooled butter.

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

   Add the room-temperature egg and vanilla extract. Mix until combined.

6. 6

   Add the dry ingredients to the wet mixture. Gently fold until just combined.

7. 7

   Add the semisweet chocolate and mix with a spatula. Do not overmix the batter.

8. 8

   Scoop the dough into 9 cookies onto the parchment-lined baking sheet. Because the cookies spread while baking, place no more than 4 cookies on a 15 × 10-inch baking tray; bake in batches if needed.

9. 9

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

10. 10

    Sprinkle the warm cookies with flaky sea salt, then allow them to cool completely before serving.

Notes

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

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• sweet-and-salty
• chocolate chip
• holiday baking