Chocolate Chip Cookies
Delightful chocolate chip cookies that are chewy, crisp, and packed with rich chocolate flavor, ideal for sharing or indulging by yourself.
Ingredients
Dry Ingredients
- 1.5 cups unbleached all-purpose flour
- 0.5 cups spelt flour Can substitute with whole wheat flour
- 0.5 tsp baking soda
- 0.5 tsp kosher salt
Wet Ingredients
- 0.75 cups unsalted butter, melted Ensure butter is melted but not hot
- 1 cup dark brown sugar, packed Can substitute with light brown sugar
- 0.5 cups granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
Chocolate
- 1.5 cups dark chocolate chips Use high-quality chocolate chips
- to taste Jacobsen Guittard Chocolate Salt (or other finishing flake salt) Sprinkle on top before baking
Instructions
Preparation
- Preheat your oven to 325 degrees Fahrenheit and line two cookie sheets with silicone mats or parchment paper.
- In a small bowl, combine the unbleached all-purpose flour, spelt flour, baking soda, and kosher salt. Whisk them together until they are well mixed.
- In a stand mixer bowl, combine the melted butter with both brown and granulated sugars. Mix these on medium speed for 2-3 minutes until the mixture is nice and creamy.
- Add in the egg, egg yolk, and vanilla extract. Continue mixing for another 2-3 minutes until fully combined.
- Lower the mixer speed and slowly add in the flour mixture until everything is incorporated.
- Add in the dark chocolate chips and stir until they are evenly distributed throughout the dough.
- Using a 1/4 cup measuring cup, scoop the dough onto the prepared cookie sheets, placing five cookies on each sheet.
- Sprinkle a pinch of finishing salt on top of each cookie if desired.
Baking
- Bake the cookies for 15-18 minutes, or until the edges are crispy and the centers still look soft.
- Remove from the oven and allow to cool on a rack.
Notes
Best served warm, paired with cold milk. Store in an airtight container at room temperature for up to a week or freeze for up to three months. For extra flavor, rest the dough in the fridge for 30 minutes before baking.