Chocolate chip cookies are always classic and a welcome dessert at any table. But with a few improvements, you can make a cookie that is above average. We refrigerate the dough for a day, which allows the ingredients to meld and combine, creating a buttery cookie full of toffee flavor. A sprinkling of maldon sea salt on top of the cookies provides a contrast to the sweetness, and scooping the cookies keeps them uniform and streamlines the process.
They’re a snap to make (I like keeping a bag of dough in the freezer to pop in the oven on short notice) and if you love a chewy and flavorful cookie, then this one’s for you.
- 2 sticks unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/4 teaspoons baking soda
- 12 ounces semisweet chocolate chips
- sea salt, for sprinkling
- With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.
- Refrigerate the dough for 24 hours. This allows the wet ingredients to really combine with the dough, and creates a rich, butterscotch flavor.
- Preheat oven to 375 Fahrenheit. Line 2 baking sheets with parchment paper.
- Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart, then sprinkle with sea salt. Bake until lightly browned at the edges, 12 to 13 minutes.
- Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.