Soft & Chewy Chocolate Chip Cookies
The ultimate bakery-style cookies with crispy golden edges and soft, chewy centers loaded with chocolate pools.
Instructions
In a large bowl, whisk together the melted butter, brown sugar, and white sugar until completely combined and free of lumps.
Whisk in the egg and vanilla extract until the mixture becomes smooth and slightly pale.
Sift the flour, baking soda, and salt directly into the wet mixture. Fold gently with a spatula just until combined (do not overmix).
Fold in the chocolate chips or chunks, reserving a few to press on top later.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (crucial for chewiness).
Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
Scoop large balls of dough (about 2 tablespoons each) and place them on the baking sheet, leaving 2 inches of space between them.
Bake for 9-11 minutes until the edges are golden brown but the centers still look soft and underbaked.
Remove from the oven, press a few extra chocolate chunks on top, and sprinkle with flaky sea salt. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.