Description

Easy, no fuss chocolate chip cookies that are slightly browned and crisp on the edges, but mostly ooey gooey and can be made without a mixer and no chill time.

Ingredients

Scale

2 1/2 C (335g) All purpose flour
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Salt
1 C (2 sticks) Salted Butter, melted and cooled slightly
3/4 C (165g) Light Brown Sugar
1/2 C (110g) Granulated Sugar
1 Lg Egg (+ 1 Yolk)
1 tsp Vanilla
1 C (175 g) Semi-Sweet Chocolate Chips
3.5oz Chopped Dark Chocolate Bar, optional

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Instructions

Preheat oven to 350 and line two cookie sheets with parchment paper.
Melt the butter and let cool slightly.
In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined.
Add the egg, egg yolk, and vanilla and whisk another 2 minutes.
Fold in the flour, baking soda, baking powder, and salt with a rubber spatula until just combined.
Fold in the chocolate.
Use a large 3 TBSP cookie scoop to scoop the dough onto the prepared sheet pans. 5 cookies per sheet.
Bake for 10-11 minutes, then remove from oven and bang pan on the counter a couple of times to help flatten the cookies a bit.
Top with extra chocolate and a sprinkle of flaky salt.
Let cool on the hot cookie sheet for 2-3 minutes, then transfer to a wire cooling rack.

Notes

*Cookie dough can be scooped and frozen to be baked later. Just add 2 minutes to baking time.

*If you want smaller cookies– scoop with regular cookie scoop and bake 8-9 minutes.

*Can sub all semi-sweet chocolate chips or whatever chocolate chips you prefer.