Ingredients:

  • 1 cup (226g) unsalted butter, softened to 65°F
  • 1.25 cups (250g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 tbsp (15ml) pure vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 0.75 tsp (4.5g) sea salt
  • 1 large egg (50g), room temperature
  • 1 large egg yolk (17g), room temperature
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 tsp flaky sea salt for finishing

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk the softened butter with the dark brown sugar and granulated white sugar for 3 minutes until the mixture looks pale and fluffy.
  3. Add the whole egg, extra egg yolk, and vanilla extract. Whisk vigorously until the batter looks like pale, thick caramel.
  4. Using a silicone spatula, gently fold in the all-purpose flour, baking soda, and sea salt. Mix just until no flour streaks remain to avoid overworking the gluten.
  5. Fold in the semi-sweet chocolate chips or chunks until evenly distributed.
  6. Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheets, spacing them 3 inches apart.
  7. Bake for 9–11 minutes. Mid-way through baking, gently tap the pan against the oven rack to collapse air pockets for a rippled edge.
  8. Remove from the oven when the edges are golden brown but the centers still look slightly soft. Sprinkle with flaky sea salt and let cool on the pan for 5 minutes.