Description
A delightful balance of crunch and chew, these chocolate chip cookies promise to be your new favorite treat, filled with rich, melting chocolate chips in a buttery dough.
Ingredients
- 1 1/3 cups (170g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 1/2 cup (112g) unsalted butter, melted
- 1/2 cup (100g) packed light brown sugar
- 1/3 cup (70g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups (250g) semisweet chocolate chips
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and kosher salt.
- Melt the unsalted butter and let it cool. In a larger bowl, mix together melted butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, whisking until fully combined.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Stir in the semisweet chocolate chips evenly into the dough.
- Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes until lightly golden but still soft in the center.
- Immediately sprinkle with extra chocolate chips and flaky sea salt after removing from the oven.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to 3 days at room temperature, up to a week in the fridge, or freeze for up to 2 months.