Ingredients:

  • ¾ cup (170g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) granulated white sugar
  • ¾ cup (165g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) salt
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. Whisk the melted butter, granulated sugar, and brown sugar together in a large bowl until the mixture is glossy and smooth.
  2. Stir in the egg and vanilla extract, beating vigorously for 30 seconds until the batter looks velvety and slightly pale.
  3. Sift in the flour, baking soda, and salt. Use a spatula to fold the ingredients together just until no streaks of white flour remain.
  4. Fold in the semi-sweet chocolate chips until evenly distributed.
  5. Scoop rounded tablespoons of dough onto parchment-lined sheets, spacing them 2 inches apart.
  6. Bake at 350°F (175°C) for 10–12 minutes until the edges are deep mahogany brown and the centers still look slightly soft.
  7. Immediately sprinkle a pinch of flaky sea salt over the hot cookies.
  8. Let the cookies set on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.