Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 1 large egg (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) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1/4 tsp (1.5g) flaky sea salt

Instructions:

  1. Cream the butter and sugar. Use a bowl and a whisk or hand mixer to combine 1/2 cup butter and 3/4 cup sugar until the mixture is pale and smooth. Note: Keep it dense, don't whip it into a fluffy cloud.
  2. Mix in wet ingredients. Stir in the egg and 1 tsp vanilla extract until fully combined.
  3. Sift dry ingredients. Add 1 1/2 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt directly into the bowl.
  4. Fold the dough. Use a spatula to stir until the flour streaks just disappear. Note: Overmixing develops gluten, which makes cookies tough.
  5. Add the chocolate. Fold in 1 cup of chocolate chips until evenly distributed.
  6. Scoop the dough. Place rounded tablespoons of dough onto a parchment lined sheet, spacing them 2 inches apart.
  7. Bake the cookies. Cook for 12-15 minutes until the edges are deep golden brown.
  8. Finish with salt. Immediately sprinkle with 1/4 tsp flaky sea salt.
  9. Set the crunch. Let cookies rest on the hot baking sheet for 5 minutes.
  10. Cool completely. Move them to a wire rack so the bottoms don't get soggy.