Description
This buttery, salty, crunchy take on the iconic chocolate chip cookie is a winner in our house!
Ingredients
Units
Scale
- 1 cup plus 2 tablespoons (2 1/4 sticks) cold salted butter, cut into 1/2–inch pieces
- 1/2 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 6 ounces semisweet or bittersweet dark chocolate, chopped (but not too fine, you want chunks, not thin shards of chocolate)
- 1 large egg, beaten (this is for the egg wash)
- Demerara sugar (for rolling)
- Flaky sea salt (I use Maldon)
Instructions
- Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- Using a spatula, scrape down the sides of the bowl. With the mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide the dough in half and then move each half to a large piece of plastic wrap. Fold plastic over to cover the dough and protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form dough into a log shape. Rolling it on the counter will help you smooth it out, but don’t worry about getting it totally perfect. Each half should form logs that are 2–2 1/4-inch in diameter.
- Chill until firm, about 2 hours.
- Preheat oven to 350 degrees. Line a rimmed baking sheet (or two) with parchment paper. Brush outside of logs with egg wash. Roll logs in Demerara sugar (this is for those really delicious crispy edges).
- Slice each log into 1/2-inch thick rounds. Arrange on prepared baking sheet about 1 inch apart. These won’t spread much. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes.
- Cool for a few minutes on a wire cooling rack before serving.
Notes
- Make sure to let the dough cool before trying to cut.
- Cookie dough can be made 1 week ahead. Tightly wrap in plastic and chill, or freeze up to 1 month.
- Prep Time: 15-20 minutes
- Cook Time: 15
- Category: Dessert
- Method: Bake
- Cuisine: American