Ingredients

1 1/3 cups (170g) all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp kosher salt

1/2 cup (112g) unsalted butter, melted & cooled

1/2 cup (100g) light brown sugar, packed

1/3 cup (70g) granulated sugar

2 tsp vanilla extract

1 large egg

1 1/2 cups (250g) semi-sweet chocolate chips

Flaky sea salt (for sprinkling)

Instructions

Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together flour, baking soda, baking powder, and kosher salt. Set aside.

Step 3: In a large mixing bowl, cream the melted and cooled unsalted butter with the light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.

Step 4: Beat in the large egg and vanilla extract until just combined.

Step 5: Gradually add the dry ingredient mixture to the wet ingredients on low speed, mixing only until just combined. Avoid overmixing.

Step 6: Fold in the semi-sweet chocolate chips using a spatula until evenly distributed.

Step 7: Cover the dough and refrigerate for at least 3 hours, preferably 24-72 hours. This step is crucial for flavor development and cookie texture.

Step 8: Scoop uniform 1.5-2 tablespoon balls of chilled dough onto the prepared baking sheets, spacing them about 2-3 inches apart.

Step 9: Bake one sheet at a time for 10-14 minutes, or until the edges are lightly golden and the centers still look slightly soft. Rotate halfway through baking for evenness, if desired.

Step 10: Remove from oven and let cookies cool on the baking sheet for 5-10 minutes. Then, carefully transfer to a wire rack to cool completely. Sprinkle with flaky sea salt while warm, if desired.

Step 11: Store leftover cookies in an airtight container at room temperature for up to 5-7 days.

Tips & Variations

For chewier cookies, refrigerate the dough for at least 24 hours before baking to develop deeper flavors and better texture.

Substitute semi-sweet chocolate chips with chunks or mix different types of chocolate for a unique twist.

If you prefer crispier cookies, bake a little longer until edges are golden brown.

Try adding chopped nuts like walnuts or pecans for extra crunch.

FAQs

Can I use salted butter instead of unsalted?

Yes, but omit or reduce the added kosher salt in the recipe to avoid oversalting your cookies.

Why should I refrigerate the dough before baking?

Refrigerating the dough allows the flour to hydrate and the flavors to meld. It also firms the dough, preventing excessive spreading and resulting in thicker, chewier cookies.