Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 tsp Baking soda
  • 0.5 tsp Fine sea salt
  • 12 tbsp (170g) Unsalted butter, melted and cooled
  • 1 cup (200g) Granulated white sugar
  • 0.25 cup (50g) Light brown sugar
  • 1 large (50g) Egg, room temperature
  • 1 tbsp Pure vanilla extract
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, 200g granulated sugar, and 50g light brown sugar until the mixture resembles wet sand.
  3. Add the egg and vanilla extract, whisking vigorously for 1 minute until the mixture lightens slightly and appears glossy.
  4. In a separate smaller bowl, sift together the 190g all purpose flour, 0.75 tsp baking soda, and 0.5 tsp fine sea salt
  5. Gently fold in the flour mixture using a spatula just until no white streaks remain.
  6. Fold in the semi-sweet chocolate chips.
  7. Drop rounded tablespoons of dough onto the prepared sheets, spacing them at least 3 inches apart to allow for significant spreading.
  8. Bake for 12-15 minutes. Mid-way through baking, lift the pan and slam it against the oven rack to collapse air pockets and create ridges.
  9. Remove from oven when edges are dark mahogany and centers are golden. Cool completely on a wire rack to set the crisp texture.