The best chocolate chip cookies

I don’t know if you’re like me, but chocolate chip cookies were always so difficult for me to make. Mine would always end up cakey. And to me, that’s just sacriligious. Until finally, my sister in law shared her fool proof recipe with me. So now, with her permission, I’m passing it forward to you! These are goey in the center, crispy on the outter edges, and topped with some extra salt to enhance the flavor. Everything a good chocolate chip cookie needs and more. But also, you can make them sourdough if you want! Which adds a nice tang if you’re into that sort of thing. And over here, we are definitely into that sort of thing.

Ingredients:

• 1/2 cups unsalted butter, melted and cooled

• 1/2 cup light brown sugar

• 1/3 cup granulated sugar

• 1 large egg

• 1 TBS vanilla

• 11/4 cups all purpose flour, spooned and leveled

• 1/2 tsp baking soda

• 1 tsp salt

• 1 1/2 cups chocolate chips of choice

  Instructions

• In a bowl mix flour, baking soda and salt, set aside.

• In a separate bowl add melted butter. Mix in brown and granulated sugar.

• Whisk for 1-2 minutes until it turns into paste.

  Crack in the egg and vanilla mix until combine.

  *This is when you can add in the sourdough discard if you’d like!*

• Combine dry ingredients into the wet batter and gently fold in until just combined.

  Add chocolate chips and mix with spatula. Do not over mix the batter.

• Refrigerate for 30 minutes. (You can skip this step, but i feel that it helps with the structure of the cookies)

• Scoop out cookies onto the parchment paper. Place properly, as they will expand. 

• Bake at 350 for 13 minutes - or until golden brown. They may look a bit inflated, but they will drop down. 

• Take them out of the oven and immediately sprinkle with sea salt.

• Allow them to cool completely before serving, or eat them warm and goey.

  Dealer’s choice