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Meet the ultimate chocolate chip cookies with crispy edges and oozing-with-melted-chocolate centers. Irresistibly delicious and guaranteed to disappear faster than you can bake them!

Ultimate Chocolate Chip Cookies

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Course Dessert
Servings 12 large cookies

Ingredients
  

  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons Maldon salt
  • ½ cup plus 2 tablespoons cultured unsalted butter cubed
  • 1 large egg at room temperature
  • ½ teaspoon baking soda
  • 2 teaspoons pure vanilla extract
  • 1¼ cups all-purpose flour
  • 1 cup dark chocolate chips chilled

Instructions
 

  • Preheat the oven to 375oF.
  • In a large bowl, whisk the brown sugar, granulated sugar, and salt to combine.
  • In a small saucepan, over medium heat, melt the butter. Whisking gently and consistently, keep cooking the butter as it foams. Remove from the heat when the foam begins to subside and the butter starts to brown and smell nutty, about 6 minutes total. Pour the butter into the bowl with the sugars then whisk to combine well. Set aside to cool to room temperature, about 5 to 10 minutes.
  • Once the butter and sugar mixture feels lukewarm, whisk in the egg, followed by the baking soda and vanilla extract until fully incorporated.
  • Next, use a spatula or wooden spoon to stir in the flour until well combined. The consistency should be thick but spoon-able; if it feels too runny, refrigerate for 15 to 30 minutes or so to firm it up.
  • Use a spatula to stir in the chocolate chips, making sure they are well distributed throughout.
  • Scoop or spoon 12 balls of batter (about 2 ounces each) onto a parchment-lined baking sheet (the batter will spread out as it bakes), laying out 3 rows of 4 cookies.
  • Bake until golden and semi-firm around the edges, but still very soft in the center, about 12 to 13 minutes. Remove from the oven and let cool on the tray for a few minutes before transferring to a wire rack to cool completely. These will keep in an airtight container for several days.

Notes

Before you start this recipe, have the egg sitting out at room temperature but the chocolate chips chilled in the refrigerator.
 
Credit: Mandy’s Gourmet Salads by Mandy Wolfe, Rebecca Wolfe and Meredith Erickson