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I will preface this post by saying: I am not a food blogger! Nor am I a particularly great or inventive chef. I found this recipe YEARS ago online (for the life of me I can’t remember where!) and committed it to memory / adapted it 1000 batches later. If you want the softest, most gooey and perfectly sweet / salty chocolate chip cookies, read on! The trick to making these oh-so-delicious cookies is to use DARK brown sugar, 2x more brown than white and 2x more egg yolks than egg whites. Oh, and a sprinkle of maldon sea salt flakes before baking!
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- 2 cups + 2 tbsp all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1.5 sticks unsalted butter, melted and cooled until warm
- 1 cup DARK brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp. pure vanilla extract
- 1 cup semi-sweet or dark chocolate chips
- Maldon Sea Salt flakes for sprinkling on top of cookies
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Adjust oven racks to upper and lower-middle positions and preheat to 325°. Line two cookie sheets with parchment paper.
Whisk flour, salt and baking soda together in a medium bowl; set aside. With electric mixer mix melted butter and sugars until mixed through. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed until just combined. Don’t over mix! Stir in chocolate chips.
Roll about a half-cup of dough into a ball. Tear the ball in half and place on the baking sheet with the jagged, torn-apart sides facing up, leaving space between each ball. You should end up with about 24 cookie balls. Sprinkle the top of each cookie ball with Maldon Sea Salt flakes.
Bake, for about 7 mins, then reverse position of cookie sheets. Bake another 5-7 mins. Don’t over-bake! When they are done, cookies should be light golden brown and the outer edges just start to harden, yet centers are still soft and puffy (they will look somewhat under-baked, no worries).
Remove from oven and let cookies cool on sheets until you can lift them without breaking them. Transfer to a wire rack to continue to cool.
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