Chewy Chocolate Chip Cookies
No mixer required! Crispy edges, a soft and chewy interior, flaky sea salt on top, and a butterscotch-like, toffee flavor throughout.
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Servings: 24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
- 1 1/4 cups packed light brown sugar (9 oz/250g)
- 3/4 cup granulated sugar (6 oz/175g)
- 2 1/2 cups all-purpose flour (10.5 oz/300g)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips, divided
- Flaky sea salt, for topping (optional)
Instructions
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- Whisk brown and white sugar in a large bowl and make sure to break up any large chunks with your fingers if needed. Add the melted butter and whisk vigorously for about 1 minute.
- Whisk in one egg to the sugar-butter mixture at a time, stirring until it’s fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl.
- Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in 1 cup of the chocolate chips and save the other cup for putting on top after baking.
- Preheat the oven to 375ºF.
- Scoop out dough into cookie dough balls. I like to make big cookies so I use 1/4 cup to scoop out the dough. Place on a parchment paper lined baking sheet. Refrigerate dough for at least 15 minutes while the oven heats up.
- Bake the cookie 3 inches apart on a parchment paper lined baking sheet for 10 to 14 minutes. Remove from oven when the edges are set and the cookie is beginning to turn golden brown throughout.
- Top the cookies with extra chocolate chips and flaky sea salt. Let cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool completely.