Description
These chewy chocolate chip cookies strike the perfect balance between soft and slightly crisp edges, offering a rich buttery flavor combined with gooey melted chocolate chunks. Elevated with a sprinkle of flaky sea salt, they make an irresistible treat perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
Add-ins and Garnish
- 1 cup chopped dark chocolate (or any chocolate of your choice)
- Flaky sea salt for garnish (optional)
Instructions
- Mix Wet Ingredients: In a mixer or a large bowl, combine the melted butter with the brown and granulated sugars. Add the egg and vanilla extract, mixing until the batter is smooth and well combined.
- Add Dry Ingredients: To the same bowl, add the all-purpose flour, baking soda, and a pinch of salt. Gently mix until just combined, being careful not to overmix to ensure chewy texture. Fold in the chopped dark chocolate pieces evenly throughout the dough.
- Form Dough Balls: Using a cookie scoop or spoon, shape the dough into balls approximately 1.5 tablespoons each for uniform size and even baking.
- Chill the Dough: Place the dough balls on a tray or plate and refrigerate for at least 20 minutes to help the cookies maintain their shape while baking. For longer storage, freeze the dough balls as desired.
- Preheat Oven: When ready to bake, preheat your oven to 350ºF (177ºC). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Arrange and Bake: Place the chilled dough balls spaced evenly on the prepared baking sheet. Bake in the preheated oven for 10 to 11 minutes until the edges begin to turn golden brown while the center remains soft.
- Garnish and Cool: Remove the cookies from the oven and optionally sprinkle lightly with flaky sea salt to enhance the chocolate flavor. Allow cookies to cool on the baking sheet for about 5 minutes to firm up before transferring or serving.
Notes
- Do not overmix the dough after adding the flour to retain the chewy texture.
- Chilling the dough is key to prevent spreading and to develop deeper flavor.
- You can substitute the dark chocolate with milk or white chocolate chunks depending on preference.
- Freezing dough balls allows for fresh cookies any time by baking directly from frozen with an additional minute or two of baking time.
- Cookies may appear slightly underbaked when taken from the oven; they will continue to cook as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
