¾cupto 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.