¾cupto 1 cup chocolateroughly chopped (milk, semisweet or dark chocolate)
Flaky sea saltfor topping (optional)
Instructions
Melt butter in the microwave and set aside to cool.
1/2 cup unsalted butter
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
1 1/4 cups all purpose flour, 1/2 teaspoon baking soda, 1/8 teaspoon salt
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.
1/2 cup light brown sugar, 1/4 cup granulated sugar
Add the vanilla and egg, beating on low speed until just combined.
1 teaspoon pure vanilla extract, 1 egg
Add the flour mixture to the wet mixture and mix on low speed until combined.
Add in chopped chocolate and stir until evenly combined.
3/4 cup to 1 cup chocolate
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.
Flaky sea salt
Preheat oven to 350°F and line two baking sheets with nonstick silicone 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!
Notes
- 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.