Ingredients:
- 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
- 2 TBSP (25 grams) granulated sugar
- 2 TBSP (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
- 3/4 cup plus 2 TBSP (165 grams) packed light or dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp baking soda
- 1/4 + 1/8 tsp kosher salt
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 lb (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
- Flaky sea salt, to finish
Directions:
- Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
- In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.
- Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
- Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
- Scoop cookies into 1 1/2 TBSP (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt.
- Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside.
- Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.
**Bake 13 mins if baking frozen**
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