Salted Dark Chocolate Chip Cookies
Ingredients:
- 1 cup salted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups dark chocolate chips
- Flaky sea salt, for topping
Instructions:
- Preheat your oven to 350°F and line a baking sheet with parchment paper or aluminum foil.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. This will take about 3–5 minutes.
- Add the egg and vanilla. Mix until fully incorporated.
- Add the flour, baking soda, and salt to the bowl. Mix just until the dry ingredients are fully combined. Do not overmix.
- Fold in the chocolate chips until they’re evenly distributed throughout the dough.
- Portion the dough:
- For large cookies: use about 1/4 cup per cookie
- For smaller cookies: use 2 tablespoons
- Roll each portion into a ball. Place the dough balls on the prepared baking sheet, leaving space between each cookie to allow for spreading.
- Bake:
- Large cookies: 13–15 minutes
- Smaller cookies: 9–11 minutes
- Bake until the edges are golden and the centers have just set.
- Immediately after removing from the oven, sprinkle each cookie with flaky sea salt.
- Let the cookies cool on the pan for 10 minutes, then enjoy warm or transfer to a wire rack to cool completely. Cookies last at room temperature for up to 3 days and frozen for up to 3 months.
Note: This dough is great for freezing! Roll the dough into balls and pop them in the freezer for at least one hour. Once the balls are frozen, store them in an airtight container for up to three months. When baking from frozen, allow the dough to sit at room temperature while the oven is preheating, then bake as usual!