Description
This recipe makes a small batch of insanely good chocolate chip cookies that are warm, gooey, and perfectly chewy. Using simple pantry staples and coming together in just one bowl, these cookies offer a rich flavor with a tender texture and a delightful balance of crispy edges and soft centers. Perfect for when you want a quick treat without making a large batch.
Ingredients
Scale
Dry Ingredients
- ¾ cup (90 g) all-purpose flour
- ¼ tsp baking soda
- ¼ tsp fine sea salt
Wet Ingredients
- 4 tbsp (55 g) unsalted butter, melted and slightly cooled
- 3 tbsp packed light brown sugar
- 2 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp pure vanilla extract
Add-ins
- ⅓–½ cup (60–85 g) semi-sweet chocolate chips or chunks
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. This ensures an even distribution of leavening and seasoning in the dough.
- Mix sugars and butter: In a separate large mixing bowl, combine the melted unsalted butter with the light brown sugar and granulated sugar. Whisk until smooth and well blended.
- Add egg yolk and vanilla: Stir in the large egg yolk and pure vanilla extract until fully incorporated, which enriches the dough and adds flavor.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips or chunks, ensuring an even distribution without overmixing.
- Shape and place dough: Scoop the dough into six equal portions and place them spaced apart on the prepared baking sheet. For extra flair, sprinkle a pinch of flaky sea salt on top of each cookie dough mound to enhance the chocolate flavor.
- Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden and the centers look set but still soft. Remove from oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use good-quality semi-sweet chocolate chips or chunks for best flavor.
- Spoon and level the flour for accurate measurement to keep cookies soft and not dry.
- Do not overmix the dough to preserve tenderness.
- Sprinkling flaky sea salt on raw dough enhances the chocolate and adds balance to sweetness.
- For extra chocolatey cookies, increase the chocolate chips to ½ cup (85 g).
- If you prefer crispier cookies, bake a minute or two longer, watching closely to prevent burning.
- Allow cookies to cool briefly on the baking sheet—they firm up more as they cool.
