Ingredients:

  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • 1 cup (200g) Light Brown Sugar, packed
  • 1/2 cup (100g) Granulated White Sugar
  • 1 large Egg
  • 1 large Egg Yolk
  • 1 tbsp Pure Vanilla Extract
  • 2 1/4 cups (280g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 1/2 cups (250g) Semi-sweet or Dark Chocolate Chips
  • 2 tbsp Flaky Sea Salt for topping

Instructions:

  1. In a large mixing bowl or stand mixer, beat the softened butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is pale and fluffy, approximately 2–3 minutes.
  2. Add the whole egg, the extra egg yolk, and the vanilla extract. Continue beating until the mixture is cohesive and resembles a thick buttercream.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt.
  4. Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined, stopping the moment no white streaks of flour remain to avoid over-developing gluten.
  5. Fold in the chocolate chips by hand using a silicone spatula.
  6. Scoop rounded two-tablespoon portions of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 9-10 minutes, or until the edges are golden but the centers still look slightly underdone and puffy.
  7. Immediately sprinkle with flaky sea salt while warm. Allow cookies to cool on the baking sheet for at least 10 minutes to finish setting via carry-over heat.