Chocolate Chip Cookies

Crisp edges, soft middles, and big pockets of melted chocolate. Chopping a bar gives you better puddles than using chips.

• Prep time: 15 minutes
• Cook time: 12 minutes
• Total time: 27 minutes, plus chilling
• Makes: about 20 cookies

Ingredients

• 1 cup (225 g) unsalted butter, melted and slightly cooled
• 1 cup (200 g) packed brown sugar
• 1/2 cup (100 g) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10 oz (280 g) dark chocolate, roughly chopped

Instructions

1. Mix the sugars. Whisk the melted butter with both sugars until smooth.
2. Add the eggs. Whisk in the eggs and vanilla until glossy.
3. Add the dry ingredients. Fold in the flour, baking soda, and salt until nearly combined, then fold in the chocolate.
4. Chill the dough. Refrigerate for at least 30 minutes.
5. Scoop. Heat the oven to 350°F (175°C). Scoop 3 tablespoon balls onto lined baking sheets, 2 inches (5 cm) apart.
6. Bake. Bake for 11 to 13 minutes, until the edges are golden and the middles still look soft.
7. Cool. Leave on the sheet for 5 minutes, then move to a rack.

Tips

• More flavor: Chill the dough overnight for a deeper, toffee-like taste.
• Finish: Sprinkle a pinch of flaky salt on top before baking.

Storage

Keep in an airtight container for up to 4 days. Freeze dough balls for up to 3 months and bake from frozen, adding 2 minutes.

Nutrition (per cookie, approximate)

290 calories, 3 g protein, 36 g carbs, 15 g fat