These tasty little chocolate chip cookies are crunchy on the edges and chewy in the middle. They are made even more irresistible by switching out semi-sweet chocolate for a bittersweet chocolate and sprinkling a little flaked sea salt over the warm cookies to add extra flavor surprise and balance to the sweetness of the cookie.
This recipe makes around 40 cookies that are 2 1/2″ in diameter when using a #50 scoop (approx. 1 1/4″ tablespoons). Because the dough doesn’t spread much, I was able to easily bake nine cookies per cookie sheet. These cookies stay nice and chewy days after being baked…if they stick around that long!
Here is how you can make your own:
You can find the the basic recipe here. Start by preheating the oven to 375 degrees. Line a baking sheet with parchment or Silpat. Set aside.
In a medium bowl, whisk together the flour, 1/2 teaspoon salt and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until fluffy. Add the egg and vanilla and beat until combined.
Add flour mixture and beat until combined. Fold in the chocolate chips with a spoon until combined.
I chilled my dough for around 30 minutes while I waited for the oven to preheat, because hilled dough seems to hold its shape better while baking.
Scoop dough into heaping tablespoon sized mounds (I used a #50 scoop) and place nine mounds per baking sheet. Bake until lightly browned, around 10-15 minutes.
Let cookies cool on sheet for five minutes before transferring to wire rack to cool completely. If desired, sprinkle warm cookies lightly with flaked sea salt.