Best Chewy Chocolate Chip Cookies
With a gooey center, crispy edges, topped with flaky sea salt, these are the perfect chocolate chip cookies.
Servings: 8 cookies
Equipment
- cookie scoop medium
Ingredients
- 110 grams butter melted
- 100 grams light brown sugar
- 60 grams cane sugar
- 1 egg
- 1 teaspoon vanilla paste
- 140 grams plain white flour
- ½ teaspoon baking soda
- 1 teaspoon flaky sea salt
- 150 grams dark chocolate
Instructions
- Mix the melted butter with the sugars for 2 minutes in a medium bowl.
- Add the egg and vanilla paste. Whisk until creamy.
- Fold in the flour, baking soda, and salt until no streaks are visible.
- Chop the chocolate into various sized pieces.
- Add 110 grams chopped chocolate to the batter, and mix.
- Use a cookie scoop or spoon to shape the cookies (I got 8 in total).
- Rest the scooped balls on a plate in the fridge for at least 1 hour.
- Preheat the oven to 170°C (338°F) fan.
- Place the scooped cookies on a lined baking sheet spaced apart (I baked 4 each time).
- Top with the remaining chopped chocolate.
- Bake for 10-11 minutes, until golden brown on the edges and barely set in the center.
- Bang the baking sheet on a hard surface just as the cookies come out of the oven (to release any trapped air).
- Then, shape them with a burger shaper or glass while still hot from the oven (or use a spoon).
- Sprinkle with flaky sea salt.
- Leave the cookies to cool for 2-3 minutes, then transfer to a cooling rack.
- Bake the remaining cookies in the same way. Enjoy.