Description
Classic chocolate chip cookies with a perfect balance of crisp edges and a soft center.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1/2 cup spelt flour
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups dark chocolate chips
- A sprinkle of finishing salt, such as Jacobsen Guittard Chocolate Salt
Instructions
- Preheat your oven to 325°F and prepare two cookie sheets with parchment paper or silicone mats.
- In a small bowl, whisk together the unbleached all-purpose flour, spelt flour, baking soda, and kosher salt until fully combined.
- In the bowl of a stand mixer, mix the melted butter with both sugars. Beat on medium speed for 2-3 minutes until creamy.
- Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Mix for another 2-3 minutes.
- Gradually lower the mixer speed and add the flour mixture. Mix until just combined.
- Fold in the dark chocolate chips using a spatula.
- Scoop the cookie dough onto the prepared sheets using a 1/4 cup measure, placing five cookies per sheet.
- Sprinkle a pinch of flake salt on top of each cookie if desired.
- Bake for 15-18 minutes until the edges are golden brown and the center remains soft. Allow to cool on a rack before enjoying.
Notes
Chill the dough for 30 minutes before baking for thicker cookies. Experiment with different types of chocolate chips for varied flavors.
