Ingredients:

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

Instructions:

  1. Cream together the softened butter, white sugar, and brown sugar in a large bowl. Beat on medium-high for about 2 minutes until the mixture looks pale and fluffy.
  2. Add the egg and vanilla extract, beating until fully incorporated and smooth.
  3. Whisk the flour, baking soda, and salt together in a separate small bowl.
  4. Gradually add the dry ingredients to the wet mixture on low speed—stop the moment no flour streaks remain to avoid overworking the gluten.
  5. Fold in the chocolate chips by hand.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto a parchment-lined sheet, spacing them at least 3 inches apart.
  7. Bake at 350°F (175°C) for 10–12 minutes until the edges are deep golden brown while the centers remain slightly pale.
  8. Remove from the oven immediately and let the cookies cool on the pan for 5 minutes to reach their final crunchy state.