- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 14-16 cookies
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 14-16 cookies
Ingredients
- 1/2 cup salted butter, room temperature (I use Challenge butter!)
- 1 cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup plus 3 tablespoons AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup bittersweet chocolate chips
- corse sea salt, for topping
Instructions
- Preheat oven to 350°F. Grease two large baking sheets, or line with parchment paper.
- In a large bowl, mix together the butter and brown sugar. Mix in the egg and vanilla extract.
- In a separate bowl, combine the flour, salt, baking soda, and cornstarch. Incorporate the dry ingredients into the wet. Mix in 3/4 of the chocolate chips as everything is coming together. Do not overmix.**
- Scoop the dough 2 tablespoons at a time and form into balls. Place on baking sheet at least 1 inch apart from each other. Top each cookie with remaining chocolate chips.
- Bake for 10-14 minutes. Oven times greatly vary, so rather than baking for a time, bake for how the cookies look– you want the cookies to be a light golden brown color and still soft to the touch in the middle, as they will continue to cook as they cool. Cookies will last up to 5 days in the fridge– they’re amazing cold, too!
Notes
**At this point, you can put the dough into the fridge for anywhere from 1 hour to up to 1 day if you want a slightly puffier cookie. This helps the ingredients to mesh together, and for the flour to relax a bit. Just make sure to take the cookies out when they’re still pretty soft in the middle and just beginning to get golden- an overcooked cookie is the WORST!
