Big & Chewy Chocolate Chip Cookies
These Big & Chewy Chocolate Chip Cookies have a buttery and crisp exterior with a soft and chewy center. They’re incredibly easy to bake, making them an ideal choice for a crowd-pleasing weeknight dessert!
The use of mini chocolate chips in these cookies provides just the right chocolate ratio in each bite! It really does make a difference – You end up with smaller, yet more broadly dispersed bits of sweetness!
That sweetness is balanced out by a finishing sprinkle of flaky sea salt on top, transforming them into the greatest sweet and salty treat!
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Kitchen Equipment:
- 2 Large Bowls
- 2 Baking Sheets
- A Cooling Rack
Servings: 12 Large Cookies
Ingredients:
COOKIES
- 1 1/4 Cups All-Purpose Flour
- 1/8 Tsp Baking Soda
- 1/8 Tsp Salt (I use sea salt, ground fine/medium)
- 1/2 Cup Unsalted Butter, melted, and briefly cooled
- 1 Cup Packed Light Brown Sugar
- 1 Tsp Vanilla Extract
- 1 Egg, room temperature
- 1/2 Cup Mini Semi-Sweet Chocolate Chips
TOPPING
- Flaky Sea Salt, to taste
Directions:
PREP
Let the egg come to room temperature (I place the butter on the counter at the same time to speed up the melting later)
BAKE
Preheat the oven to 350º
In a large bowl, whisk together the flour, baking soda, and salt, then set aside
In a second large bowl, melt the butter in the microwave then let it cool briefly for about 5 minutes
Add the brown sugar into the butter bowl, and stir the butter and sugar together until well combined
Add in the vanilla, and then the egg, and beat the wet ingredients together very briefly with a hand mixer on low until combined
Pour the dry ingredients into the wet ingredients, and gently stir them together with a spoon (no mixer) – It will be a soft buttery dough consistency
Measure out the 1/2 Cup of mini chocolate chips, then remove 1 Tbsp from the 1/2 Cup to save for topping later
Fold the chocolate chips into the dough (except for the 1 Tbsp that was removed)
Line 2 baking sheets with parchment paper
Divide the dough into 12 balls, and place 6 on each baking sheet with a good amount of distance in between each one
Next, top the dough balls evenly with the reserved 1 Tbsp of mini chocolate chips
On the middle rack of the oven, bake the first batch for 18-20 minutes; The edges will have a hint of golden color, and the centers will look nice and soft (Keep an eye on them as ovens will vary!)
Place the baking sheet onto a cooling rack, and let the cookies cool on the pan for a few minutes before transferring them onto a surface of choice to finish cooling
Repeat the baking and cooling process with the second batch once the middle rack of the oven is free
Let all the cookies fully cool, then sprinkle with the flaky sea salt to taste
Enjoy!
[Leftovers can be stored airtight at room temperature.]
