Salted Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light
  • 1 1/2 cups Chocolate chips, semisweet
  • 3/8 cup Granulated sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, salted

Found on thechunkychef.com

Description

Directions

• Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate and make them fluffy.
• To the bowl of a stand mixer, add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.
• Add egg and vanilla, beat on LOW speed until combined.
• Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Dont overmix, or your cookies wont be soft and tender.
• Add chocolate chips and stir together with a wooden spoon.
• Cover bowl and chill for at least 30 minutes.
• minutes before you want to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
• Use a large cookie scoop (or a 1/4 cup filled about 2/3 of the way), scoop round balls of dough onto parchment paper about 2 inches apart. I baked 6 cookies per sheet.
• Press a couple chocolate chips into the tops of the balls of dough, and bake about 10-12 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone. (mine took 11 minutes).
• Sprinkle top of baked cookies with some sea salt flakes.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.