Equipment
* optional
Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 5 g baking soda
- 3 g fine sea salt
Wet Ingredients
- 170 g unsalted butter, softened to room temperature
- 150 g light brown sugar, packed
- 100 g granulated sugar
- 10 ml vanilla extract
- 1 large egg, room temperature
Mix-ins
- 250 g semi-sweet chocolate chips
Nutrition (per serving)
Method
Preheat the oven to 190°C/375°F. Line a large baking sheet with parchment paper.
In a medium mixing bowl, whisk together the flour, baking soda, and fine sea salt until evenly distributed.
In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together until light, fluffy, and noticeably paler in color.
Beat the egg and vanilla extract into the butter mixture until fully incorporated, scraping down the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients. Fold gently with a spatula until just combined and no dry streaks of flour remain.
Stir the semi-sweet chocolate chips into the dough until they are evenly distributed.
Shape the dough into 30g balls and place them on the prepared baking sheet, leaving about 5 centimeters of space between each cookie to allow for spreading.
Bake in the preheated oven at 190°C/375°F for 10 minutes. The edges should be golden brown while the centers still look slightly pale and soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef's Notes
- Using a higher ratio of brown sugar to white sugar contributes to a chewier cookie, owing to the molasses content in the brown sugar.
- For an artisanal finish, sprinkle the unbaked dough balls with a tiny pinch of flaky sea salt just before placing them in the oven.
- Removing the cookies while the center still appears slightly underbaked is crucial. Carryover cooking on the hot baking pan will finish them perfectly.
Storage
Refrigerator: 1 week — Store in an airtight container to maintain chewy texture.
Freezer: 3 months — Freeze portioned dough balls on a baking sheet before transferring to a freezer-safe bag. Bake directly from frozen, adding 2 minutes to the bake time.
