Description
Deliciously soft and chewy chocolate chip cookies with crispy edges, perfect for sharing or enjoying with milk.
Ingredients
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon non-alcoholic vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 cups semi-sweet chocolate chips
- Flaky sea salt for sprinkling (optional)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and egg yolk one at a time, beating after each addition, then stir in the vanilla.
- Gradually add the dry ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes.
- Preheat the oven to 375°F (190°C) and prepare baking sheets.
- Scoop dough onto baking sheets and bake for 9-12 minutes or until edges are golden.
- Optionally sprinkle with flaky sea salt, cool on racks, and serve.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Chilling the dough helps with texture.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American