Irresistible Chocolate Chip Cookies

Chocolate chip cookies are always classic and a welcome dessert at any table. But with a few improvements, you can make a cookie that is above average. We refrigerate the dough for a day, which allows the ingredients to meld and combine, creating a buttery cookie full of toffee flavor. A sprinkling of maldon sea salt on top of the cookies provides a contrast to the sweetness, and scooping the cookies keeps them uniform and streamlines the process.
They’re a snap to make (I like keeping a bag of dough in the freezer to pop in the oven on short notice) and if you love a chewy and flavorful cookie, then this one’s for you.

  • 2 sticks unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoons baking soda
  • 12 ounces semisweet chocolate chips
  • sea salt, for sprinkling
  1. With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.
  2. Refrigerate the dough for 24 hours. This allows the wet ingredients to really combine with the dough, and creates a rich, butterscotch flavor.
  3. Preheat oven to 375 Fahrenheit. Line 2 baking sheets with parchment paper.
  4. Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart, then sprinkle with sea salt. Bake until lightly browned at the edges, 12 to 13 minutes.
  5. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.

cookie rows


cookie and milk

5 responses to “Irresistible Chocolate Chip Cookies”

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