Ingredients:

  • 1 cup (225g) unsalted butter, melted and cooled
  • 1 cup (200g) granulated sugar
  • 0.5 cup (100g) light brown sugar, packed
  • 1 large egg (50g), room temperature
  • 1 tablespoon (13g) pure vanilla extract
  • 1.5 cups (185g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) fine sea salt
  • 1.5 cups (255g) mini semi-sweet chocolate chips

Instructions:

  1. Melt the butter. Heat the 1 cup of butter until liquid, then let it cool for 5 minutes so it doesn't scramble the egg.
  2. Cream the sugars. Whisk the granulated and brown sugars into the butter until the mixture looks like wet sand. Note: This ensures the sugar begins to dissolve into the fat.
  3. Add the liquids. Incorporate the room temperature egg and vanilla extract until the batter is glossy and smooth.
  4. Sift the dry. Whisk together the flour, baking soda, and salt in a separate bowl.
  5. Combine gently. Fold the dry ingredients into the wet until no white streaks remain. Note: Over mixing here creates too much gluten, making the cookies tough.
  6. Fold the chips. Stir in the 1.5 cups of mini chocolate chips by hand.
  7. Scoop the dough. Place rounded tablespoons of dough 2 inches apart on the prepared sheets.
  8. Bake the trays. Heat at 350°F for 16 minutes until the edges are dark amber.
  9. Cool on pan. Let the cookies sit on the hot tray for 5 minutes until they firm up and shatter.