The BEST Flat & Chewy Chocolate Chip Cookies
If you like a flat, chewy and gooey centered cookie with slightly crisp edges, THIS RECIPE IS FOR YOU!
I recently made these for a family gathering and they were a hit. I like using chocolate chunks instead of chips because they create a more chocolatey cookie. At least in my family, that’s extremely important! The last part that I think sets these apart from other chocolate chip cookies, is to lightly sprinkle the top with flaky sea salt. There’s nothing better than a little saltiness with your sweets.
Servings 18 large cookies
- 2 cups all-purpose flour
- 1 ¼ tsp baking soda
- 1 ½ tsp sea salt
- 8 ounces butter, softened
- 1 1/2 cups packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups chopped bittersweet chocolate chunks
- Flaky sea salt for topping
Line three baking sheets with parchment paper. Sift together the flour, baking soda and salt.
In a mixer fitted with a paddle, cream the butter and sugars until fluffy, about 3-4 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and mix slowly until a dough forms. Be sure to scrape down the sides of the bowl. Fold in the chocolate.
Chill the dough for at least an hour.
Preheat oven to 325 degrees. Roll 2 tablespoon lumps of dough into balls, then place on the baking sheet and flatten to ½ -inch-thick disks spaced about 2 inches apart. Sprinkle lightly with flaky sea salt ( optional)
Bake until the edges are golden brown, 10-12 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.