Who doesn’t love a perfect Chocolate Chip Cookie? After testing what seems to be millions of recipes over my lifetime, I finally found one that I loved and based this recipe off of. As usual, I substitute items and use my own techniques to get to this final product. These cookies are crispy along the edges and chewy as you go towards the center. Great for dunking into your fave alt-milk, and eating late night when you’re working on that strategy deck.
INGREDIENTS
- 2 cups + 2 Tbsp. all-purpose flour, spooned and leveled (you can use brown rice flour and the cookies will be chewier)
- 1 cup packed light brown sugar
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (I use Earth Balance Vegan Buttery Sticks)
- 1½ tsp kosher salt (or ¾ teaspoon fine sea salt)
- 1 tsp baking soda
- 1 large egg
- 1 egg one yolk
- 2 tsp vanilla extract
- 12-ounce bag (2 cups) semisweet or bittersweet chocolate chips (I use Enjoy Life Foods Semi-Sweet Chocolate Mini Chips
- Flaky sea salt (i.e. Maldon Sea Salt Flakes)
INSTRUCTIONS
- Whisk both sugars in a large bowl and break up any large chunks.
- Add the melted butter and whisk vigorously for ~1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl.
- Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This allows the sugar to dissolve into the butter, which makes the cookies taste like toffee (uh…yum!).
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- In a separate bowl, use a hand mixer to whisk the whole egg and yolk together until close to frothy. Then add both eggs and vanilla to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with a flexible spatula to make sure everything is fully incorporated.
- Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chocolate chips.
Refrigerate first. Then bake: Preheat the oven to 375ºF. Refrigerate the dough for at least 10-30 minutes while the oven preheats, then scoop the dough in 2-ounce portions with a cookie scoop (or you can measure out ¼ cup/4 tablespoon scoops with your hands) and sprinkle with flaky sea salt. Bake 3 inches apart on a parchment-lined baking sheet for 10 to 14 minutes, until the edges are set, and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pour yourself a glass of milk and dip that cookie in!