Description
Warm, butter-scented chocolate chip cookies with crackly edges and molten chocolate. Perfect balance of chew and crisp.
Ingredients
Scale
- 300 g (2 1/2 cups) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (6 g) Diamond Crystal kosher salt
- 170 g (3/4 cup; 1 1/2 sticks) unsalted butter, room temperature
- 100 g (1/2 cup) granulated sugar
- 165 g (3/4 cup, packed) light brown sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp (10 ml) pure vanilla extract
- 300 g (10 oz) mix of 60–70% chopped chocolate and chips
- Optional: 1 tsp flaky sea salt for sprinkling
Instructions
- Whisk together the flour, baking soda, and salt in a bowl for 30 seconds. Set aside.
- Cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until pale and fluffy.
- Add the egg and yolk, one at a time, mixing until incorporated, then stir in the vanilla extract.
- Mix in the flour mixture until just combined, being careful not to overmix.
- Fold in the chopped chocolate and chips until evenly dispersed.
- Cover the bowl and chill the dough for 30–60 minutes.
- Preheat the oven to 175°C (350°F). Scoop dough balls and place them on lined baking sheets.
- Bake for 10–12 minutes, until edges are golden. Let cool on the sheet for 5 minutes before transferring to a cooling rack.
Notes
Chilling the dough helps deepen flavor and improves spread. For a deeper flavor, chill for 24-48 hours.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg