Ingredients
Scale
1/2 cup (113 g) unsalted butter, softened but still slightly cool; 3/4 cup (150 g) packed light brown sugar; 1/4 cup (50 g) granulated sugar; 1 large egg, room temperature; 2 tsp pure vanilla extract; 1 3/4 cups (210 g) all-purpose flour; 1/2 tsp baking soda; 1/2 tsp fine salt; 1 1/4 cups (210 g) semisweet chocolate chips or chopped chocolate; flaky sea salt, optional
Instructions
- Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl. Beat for 2–3 minutes until creamy and slightly lighter in color.
- Add the egg and vanilla. Beat until smooth, then scrape down the sides and bottom of the bowl.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture. Mix only until no visible streaks of flour remain. Do not overmix.
- Fold in the chocolate chips or chopped chocolate. Reserve a small handful for topping.
- Cover the dough and refrigerate for at least 45 minutes. For thicker cookies, chill for 1–2 hours.
- Preheat the oven to 350°F (175°C). Line a light-colored baking sheet with parchment paper.
- Portion the dough into approximately 50–55 g balls. Shape each portion slightly taller than it is wide. Place them 2–3 inches apart.
- Press several reserved chocolate pieces into the tops.
- Bake on the center rack for 10–12 minutes, one tray at a time. The edges should be lightly golden and set while the centers remain soft.
- Leave the cookies on the baking sheet for 5–10 minutes. Transfer them carefully to a cooling rack.
- Serve slightly warm for the softest center and melted chocolate texture.
Notes
- Do not melt the butter. Softened but slightly cool butter helps control spreading.
- For the thick appearance shown in the recipe imagery, use 50–55 g of dough per cookie.
- Weigh the flour whenever possible. Too much flour makes cookies dry and dense.
- Do not skip the 45-minute chill.
- A combination of semisweet chocolate chips and chopped chocolate creates both defined chips and larger melted pockets.
- Do not flatten the dough balls before baking.
- Bake one tray at a time on the center rack for more consistent results.
- Remove the cookies when the edges are set but the centers still appear soft. They continue setting on the hot pan.
- Allow them to rest before moving them, or the warm centers may break.
- Never taste the uncooked dough. Raw flour and raw eggs can carry harmful bacteria.
- Prep Time: 15 minutes
- Additional/Chill Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American