Chewy Chocolate Chip Cookies
Serves 24
40 mins total
No mixer required! Crispy edges, a soft and chewy interior, flaky sea salt on top, and a butterscotch-like, toffee flavor throughout.
0 servings
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Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
Whisk brown and white sugar in a large bowl and make sure to break up any large chunks with your fingers if needed. Add the melted butter and whisk vigorously for about 1 minute.
Whisk in one egg to the sugar-butter mixture at a time, stirring until it’s fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl.
Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in 1 cup of the chocolate chips and save the other cup for putting on top after baking.
Preheat the oven to 375ºF.
Scoop out dough into cookie dough balls. I like to make big cookies so I use 1/4 cup to scoop out the dough. Place on a parchment paper lined baking sheet. Refrigerate dough for at least 15 minutes while the oven heats up.
Bake the cookie 3 inches apart on a parchment paper lined baking sheet for 10 to 14 minutes. Remove from oven when the edges are set and the cookie is beginning to turn golden brown throughout.
Top the cookies with extra chocolate chips and flaky sea salt. Let cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool completely.