Bringing out the best in these cookies takes some time, but it's worth the wait. After making the dough allow it to rest in the refrigerator for up to 72 hours. The end result will be the best chocolate chip cookie you've ever had. We promise!
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1 stick unsalted butter, at room temperature
1/2 cup light brown sugar, firmly packed
6 tablespoons white sugar
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
10 ounces dark chocolate chips (see note)
Flaky sea salt (optional)
In a large bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until smooth.
Add the egg and vanilla and beat until well blended.
In a bowl whisk together the flour, baking soda and salt. Slowly add the dry ingredients and stir just until incorporated. Stir in the chocolate chips.
Cover the bowl of cookie dough with plastic wrap and let rest in the refrigerator for 24 - 72 hours.
Drop the dough into 2-3 tablespoon-sized balls (about the size of a golf ball) onto the parchment-lined baking sheets, spacing them at least 2" apart. Sprinkle with a little bit of flaky sea salt if desired.
Bake the cookies, one sheet at a time, until the bottoms and edges are golden brown, 18 to 20 minutes.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
Store in an airtight container at room temperature for up to 3 days.
Using high quality chocolate chips really does make a difference. Bittersweet chips, which have at least 60% cacao, are the best choice for this recipe.