Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated white sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg (approx. 50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Prepare Oven. Preheat to 175°C (350°F) and line your baking sheet with parchment paper. Note: A hot oven is vital for the initial spread.
  2. Combine Sugars. In a large bowl, whisk together the melted butter, 150g white sugar, and 50g brown sugar until the mixture is smooth.
  3. Add Wet Ingredients. Beat in the egg and 5ml vanilla extract. Note: Whisk until the mixture looks glossy.
  4. Sift Dry Ingredients. Stir in 190g all purpose flour, 3g baking soda, and 1.5g fine sea salt.
  5. Avoid Overmixing. Stir only until the flour streaks disappear. Note: Overmixing creates a cake like texture.
  6. Fold in Chips. Gently fold in 170g semi sweet chocolate chips using a spatula.
  7. Portion Dough. Scoop rounded tablespoons of dough onto the sheet, leaving 5cm (2 inches) of space between them.
  8. Bake. Cook for 12–15 minutes until the edges are a deep mahogany brown and the centers no longer look wet.
  9. Initial Cool. Let the cookies sit on the baking sheet for 5 minutes. Note: This is when the centers fully crisp up.
  10. Final Cool. Transfer to a wire rack to cool completely.