Perfect Chocolate Chip Cookies
Chewy, perfect chocolatey cookies with slightly crispy edges, lots of chocolate chips, and a touch of flaky sea salt.
Equipment
- Stand Mixer or Hand Mixer
- 1 Large Mixing Bowl
- Baking Sheet
- Measuring Cups
- Parchment Paper or Baking Mat
Ingredients
- 1 cup Unsalted Butter softened well, starting to get melty
- 1 1/4 cups Brown Sugar packed
- 1/2 cup Sugar
- 1 Egg room temp
- 1 Egg Yolk room temp
- 1 1/2 tsp Vanilla Extract or Vanilla Powder
- 2 3/4 cups All-Purpose Flour
- 2 tsp Arrowroot Powder Cornstarch works too, if you don't have this on hand
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 3/4 cups Chocolate Chips
Instructions
- Mix butter and Sugars together in a large bowl using a stand mixer or handheld beater.
- Add egg and egg yolk to the butter and sugar, mixing and scraping down the sides of the bowl if needed until the consistency is fluffy.
- Mix in vanilla, arrowroot or cornstarch, baking soda and salt.
- Add flour 1/2 cup at a time and mix just until there are no white streaks left.
- Stir in chocolate chips
- Chill the dough in the refrigerator for at least two hours. (Alternatively, you can scoop and shape dough balls to freeze and bake later.)
- Preheat oven to 350F and line a baking sheets with parchment paper.
- Remove dough from the refrigerator and scoop, using a 2 oz scoop or 1/8 cup measuring tool (you can just eyeball this is you don't have either – it's about the size of small scoop of ice cream) and place 1.5"-2" apart on the baking sheet.
- Bake about 13-15 minutes, removing the cookies from the oven just as soon as the edges turn light brown. If they are still gooey in the center, that's ok! Leave them on the baking sheet to cool for about 10 minutes, and they will finish baking.
- Sprinkle with flaky sea salt while still warm on the cookie sheet, if desired.