Ingredients:

  • 1/2 cup (115g) Unsalted Butter, slightly softened but cool
  • 1/2 cup (100g) Light Brown Sugar, packed
  • 1/4 cup (50g) Granulated White Sugar
  • 1 large Egg, room temperature
  • 1.5 tsp Pure Vanilla Extract
  • 1.5 cups (190g) All-Purpose Flour
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 3/4 cup Mini Semi-Sweet Chocolate Chips
  • 1 tsp Flaky sea salt for finishing

Instructions:

  1. Prep the environment. Preheat your oven to 175°C and line two large baking sheets with parchment paper.
  2. Cream the fats. Beat 115g of slightly softened butter with 100g light brown sugar and 50g granulated sugar until pale and fluffy. Note: This traps air for a better lift.
  3. Incorporate liquids. Add the large egg and 1.5 tsp vanilla extract, beating on medium speed for about 1 minute.
  4. Sift dry ingredients. In a separate bowl, whisk 190g all purpose flour, 0.5 tsp baking soda, and 0.5 tsp fine sea salt.
  5. Combine gently. Pour the dry mix into the wet and mix on the lowest speed until just a few streaks of flour remain.
  6. Fold the chocolate. Add 3/4 cup mini semi sweet chips using a spatula.
  7. Portion the dough. Scoop level teaspoons (about the size of a large marble) onto the sheets, spaced 5cm apart.
  8. Bake for precision. Place in the oven for 8 minutes until the edges are golden and the centers look slightly soft.
  9. Season immediately. Remove from the oven and sprinkle with 1 tsp flaky sea salt while the chocolate is still glistening.
  10. Cool and set. Let them sit on the hot pan for 2 minutes before transferring to a wire rack.