Ingredients:

  • 113 g unsalted butter, softened
  • 150 g packed light brown sugar
  • 50 g granulated white sugar
  • 50 g large egg, room temperature
  • 10 ml pure vanilla extract (2 tsp)
  • 250 g all-purpose flour
  • 5 g baking soda (1 tsp)
  • 3 g sea salt (½ tsp)
  • 255 g dark chocolate chips or chunks

Instructions:

  1. Beat the softened butter with the brown sugar and white sugar until pale and fluffy. Add the egg and vanilla extract and mix on medium speed until smooth and velvety.
  2. Sift together the flour, baking soda and sea salt. Add the dry mixture to the wet ingredients on low speed, stopping as soon as no streaks of flour remain.
  3. Fold in the dark chocolate chips by hand with a rubber spatula until evenly distributed.
  4. Scoop the dough into balls. Refrigerate for at least 1 hour, until cold to the touch.
  5. Preheat the oven to 325°F (165°C). Line two large baking sheets with parchment paper or silicone mats.
  6. Place the chilled dough balls on the lined sheets, spaced apart. Bake for 10 to 12 minutes, until the edges are set and mahogany-colored and the centers still look slightly soft.
  7. Cool the cookies on the baking sheet, then transfer to a wire cooling rack.