Ingredients:

  • 1 cup unsalted butter, softened (225g)
  • 3/4 cup brown sugar, packed (165g)
  • 1/2 cup granulated white sugar (100g)
  • 1 large egg, room temperature (50g)
  • 2 tsp vanilla extract (10ml)
  • 2 1/4 cups all-purpose flour (280g)
  • 1 tsp baking soda (6g)
  • 1/2 tsp fine sea salt (3g)
  • 2 cups semi-sweet chocolate chips (340g)
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, beat softened butter, brown sugar, and white sugar on medium-high speed until pale and fluffy (approximately 2–3 minutes).
  3. Add the egg and vanilla extract, beating on low until just combined.
  4. Sift in the flour, baking soda, and fine sea salt. Mix on the lowest setting or with a spatula until no streaks of flour remain; do not overmix.
  5. Fold in the chocolate chips by hand until evenly distributed.
  6. Scoop rounded tablespoons of dough (about 1.5 oz each) onto sheets, spacing them 2 inches apart.
  7. Bake for 9–11 minutes until edges are light mahogany and centers are slightly soft.
  8. Immediately sprinkle a pinch of flaky sea salt over each cookie while the chocolate is still molten.
  9. Cool on the pan for 5 minutes before transferring to a wire rack.