Quarantine has made all of us do some things we wouldn't normally do. Cookies for breakfast, lunch, dinner AND dessert? Not unheard of in this house. This recipe has become a serious staple for us. They're done in about an hour and they're the exact cookie of my dreams. One of my number ones has been making these constantly and when she came to deliver a care package just this past weekend, these babies were in there. So, Josie, these are for you. May you never have to depend on a screenshot version ever again.
½ cup white sugar
¾ cup brown sugar
1 tsp. salt
½ cup unsalted butter
1 tsp. vanilla extract
1 ¼ cups all-purpose flour
½ tsp. baking soda
Chocolate chunks (or chips), I like dark chocolate, but these are your cookies and there are no rules
First, melt your butter. Then whisk together both sugars, salt and newly melted butter. Keep going until there are no lumps left and your mixture has cooled a little.
Whisk in the egg and vanilla. I like to whisk this a little more aggressively and quickly so it becomes nice and light.
Add your flour and baking soda and just fold it into the mixture. You don’t want to overmix or you’ll get a more dense cookie.
Once it’s combined, fold in your chocolate chunks and let it chill for AT LEAST 30 minutes. Having said that, the longer they rest, the better they are.
Preheat your oven to 350°F and line a baking sheet with parchment paper or a cookie mat.
Using an ice cream scoop, scoop out your cookie dough so they’re all roughly the same size. This is important. When you empty your scoops onto the baking tray, don’t touch them. You’ll be tempted to roll them into tighter balls, but if you’re looking for that nice, flat, crispy-edge cookie, just leave them be. EVEN IF the dough is falling out of shape in chunks, the dough will spread and collect the stragglers. TRUST.
These cookies bake relatively flat, so be sure to spread them out enough.
Bake for 12-15 minutes, or until the edges have started to barely brown. You’ll think they’re under-done, but they’re not.
Let them cool in the pan for 5 minutes, then transfer them to a cooling rack and continue cooling. These are best fully cooled, so you get that bit of a crunch on the outside, but I’ll be the first one to take a burning hot cookie and eat it, so you do you.
Note: I promise the next time I make these, I'll take a MUCH better photo.
If you're more of a visual person, check out the video below illustrating the recipe step-by-step with tips and tricks peppered in. Video Length: 1:31