Ingredients:

  • 170g Unsalted Butter: Melted and cooled slightly.
  • 150g Brown Sugar: Dark or light works fine.
  • 100g Granulated White Sugar: For the crisp edges.
  • 1 Large Egg: Room temperature is best.
  • 2 tsp Vanilla Extract: Use the good stuff!
  • 1 tsp Baking Soda: Our leavening agent.
  • 1/2 tsp Salt: To balance the sweetness.
  • 250g Semi Sweet Chocolate Chips: High-quality chips or chopped bars.
  • Sea Salt (Optional): To sprinkle on top.
  • 280g All Purpose Flour: Provides structural framework

Instructions:

  1. Prep the oven. Preheat to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Melt the butter. Warm the 170g of butter in the microwave until just liquid, then let it cool for 5 minutes until it's no longer hot to the touch.
  3. Whisk the sugars. Combine the 150g brown sugar and 100g white sugar with the melted butter. Note: Whisk for about 1 minute until the mixture looks like wet sand.
  4. Add the liquids. Whisk in the egg and 2 tsp vanilla extract until the batter looks smooth and glossy.
  5. Incorporate dry goods. Stir in the 1 tsp baking soda and 1/2 tsp salt.
  6. Add the flour. Gently fold in the 280g of all purpose flour using a spatula. Stop as soon as no white streaks remain.
  7. Fold the chips. Mix in the 250g of semi sweet chocolate chips by hand.
  8. Portion the dough. Scoop rounded tablespoons (about 2 tbsp each) onto the sheets, spaced 2 inches apart.
  9. Bake the cookies. Bake for 9 to 11 minutes until the edges are golden but the centers look soft.
  10. Cool and salt. Sprinkle with sea salt immediately, let them rest on the pan for 5 minutes, then move to a rack.