Sweet, buttery dough loaded with chocolate chunks makes for the perfect soft, chewy cookie!
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg, room temperature
- 3/4 cup to 1 cup chocolate, roughly chopped (milk, semisweet or dark chocolate)
- Flaky sea salt, for topping (optional)
- Melt butter in the microwave and set aside to cool.
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- In a large bowl, use the paddle attachment on your mixer to beat the butter, light brown sugar and granulated sugar until smooth and creamy.
- Add the vanilla and egg, beating on low speed until just combined.
- Add the flour mixture to the wet mixture and mix on low speed until combined.
- Add in chopped chocolate and stir until evenly combined.
- Use a small (or medium) cookie scoop to scoop out even portions of dough and roll each in your hands. Place each ball on parchment paper on a baking sheet or platter, top with a sprinkle of salt (optional, but recommended), cover with plastic wrap and place in the fridge for 1-2 hours to chill.
- Preheat oven to 350°F and line two baking sheets with nonstick silicon mats or parchment paper.
- Transfer dough to prepared baking sheets, at least 1-inch apart. I recommend doing no more than 9 cookies per baking sheet, just to give yourself plenty of room.
- Bake one sheet at a time on the middle rack for 10 minutes, or until the tops have just started to turn golden.
- Remove from the oven and let cook on baking sheets for a few minutes, then transfer to wire racks to cool completely. Enjoy!
– Store in an airtight container for up to 5 days.
– You can choose not to chill the dough, but you will get a slightly different result that doesn’t have the fully developed flavor I love so much.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: chocolate chip cookies