Pass the Cocoa
The Best Chocolate Chip Cookies
Heavily Adapted from The New York Times Chocolate Chip Cookies
Yields about 15 three-inch cookies
10 tablespoons unsalted butter, at room temperature
¾ cup packed dark brown sugar
⅓ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ teaspoon salt
1 teaspoon baking soda
1 ⅔ cups all-purpose flour
12 ounces dark or bittersweet chocolate, roughly chopped
sea salt, for sprinkling (optional)
- Beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Beat in the salt and baking soda. Fold in the flour, followed by the chopped chocolate.
- Refrigerate the dough for at least an hour, or up to 24 hours While you can skip this step and bake the dough immediately, the dough will be easier to handle and the cookies will have an improved texture if you refrigerate it first.
- Preheat the oven to 350 F. Drop scoops of about 2 tablespoons of dough onto a cookie sheet lined with parchment paper, about 4 inches apart. Sprinkle the cookies with sea salt, if desired.
- Bake the cookies for about 12-13 minutes, or until the edges of the cookies are golden brown.
- Let cool for about 10 minutes, then carefully transfer to a cooling rack and cool for another 10 minutes or so. Serve and eat warm.