Everybody needs a go-to chocolate chip cookie recipe, and this is the one that you can rely on, time after time. Topped with flaky sea salt and bursting with bittersweet chocolate chunks, this sweet treat is not for the faint of heart. By baking them at a high temperature for a short burst of time, the exterior boasts a crisp texture and golden-brown color, while the inside remains melty, chewy and warm as ever. For the ultimate sweet deal, top it with a scoop of vanilla ice cream or drink it alongside a tall glass of milk.
1 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
8 ounces bittersweet chocolate, coarsely chopped
Flaky sea salt or Maldon
How to Make It
Preheat oven to 450°.
Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.
Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.
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