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Ingredients
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Cookie Dough
Finishing
Method
Cookie Dough
- 1
Prepare oven and pans
Position a rack in the center of the oven and preheat to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.
- 2
Soften and cream butter
Allow the unsalted butter to come to room temperature so it's soft but not greasy (about 20–30 minutes if refrigerated). In a medium bowl, beat the softened butter with the granulated sugar and light brown sugar until smooth, creamy and slightly lighter in color, about 1–2 minutes by hand or 30–60 seconds with a mixer on medium speed.
- 3
- 4
Combine dry ingredients
In a separate small bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined.
- 5
Form cookie dough
Add the dry ingredients to the butter mixture and fold with a spatula until just combined — do not overmix. Fold in the semisweet chocolate chips (or chopped chocolate) so they are evenly distributed. The dough will be slightly sticky but hold together.
Shaping, Baking & Finishing
- 6
Portion cookies
Divide the dough into two equal portions (about 2 large rounded tablespoons or use a 2–2.5 inch scoop). Roll each portion gently between your palms into a loose ball; do not compact too much — a slightly rough surface yields a better texture.
- 7
Arrange on sheet
Place the two dough balls on the prepared baking sheet, leaving at least 2 inches between them. Slightly flatten each ball to about 1/2 inch thickness so they spread evenly.
- 8
Bake
Bake in the preheated 350°F (175°C) oven for 9–12 minutes, until the edges are golden and the centers look set but still soft. Rotate the pan halfway through baking for even color if your oven runs hot.
- 9
Rest and sprinkle salt
Remove the baking sheet from the oven. Immediately sprinkle each warm cookie with a pinch (~1/8 tsp) of flaky sea salt while they are still hot so the salt adheres. Let the cookies rest on the baking sheet for 5 minutes to finish cooking and set.
- 10
Serve
Transfer the cookies to a cooling rack or serve warm on a plate. They are intended to be enjoyed warm — soft centers with a crisp edge and a bright pop of sea salt.