Chewy Chocolate Chip Cookies
Serves 240 mins prep0 mins cook
No mixer required! Crispy edges, a soft and chewy interior, flaky sea salt on top, and a butterscotch-like, toffee flavor throughout.
0 servings
What you need
Instructions
1 Whisk the flour, salt, and baking soda in a medium bowl. Set aside. 2 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. 3 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. 4 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. 5 Preheat the oven to 375ºF. 6 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. 7 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. 8 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.View original recipe