This recipe is your classic, easy peas-y chocolate chip cookie recipe. It yields a delicious cookie with a crisp outside, chewy inside. The chocolate to cookie ratio is perfect. This recipe requires a pinch of sea salt on top of the cookies. I firmly believe that sea salt is never and option when making the perfect chocolate chip cookie. There's nothing like biting into a gooey chocolate puddle with a little sea salt on top. The pairing of the two flavors is unmatchable.
This recipe has pretty standard chocolate chip cookie ingredients for the most part, except for the flaxseed meal (egg replacer). Since my family doesn't cook with eggs at home, I use a flaxseed egg as a substitute in this recipe. When making chocolate chip cookies, I like to use different types of chopped chocolate and chips to add texture to the cookie. This also helps make more of a rustic, imperfect cookie. After you combine all of the ingredients, the recipe says to chill the dough in the fridge overnight. I highly recommend chilling your dough for 12-24 hours so the flour can soak up all the ingredients and so the cookies spread slower in the oven. If your cookies spread too fast, they can and will burn.
TOTAL TIME: 40 minutes (plus chilling)
SERVINGS: 12 cookies
1 1/4 cups all purpose flour
½ cup softened room temperature butter (1 stick)
1/2 cup brown sugar
1/4 cup granulated sugar
1 flax egg (1 tablespoon flaxseed meal, 2 tablespoons water)
½ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
Flakey sea salt (for sprinkling on top)
8 oz. of 50%-80% dark chocolate or semi-sweet chocolate (I like to do a mix of chocolate chips, chopped chocolate, chocolate chunks, or chocolate feves)
Make your flaxseed egg by combining the flaxseed and water. While the flaxseed blooms, beat the softened butter, sugars, and vanilla together until light and fluffy. Then beat the flaxseed mixture in.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Add the dry ingredients into the wet ingredients and mix well with a spatula. Fold in your chocolate and let it chill in the fridge for at least 12 hours (you can chill it in the fridge for up to 36 hours).
After 12-36 hours, preheat the oven to 350° F. Line two baking trays with parchment paper. Then remove the dough from the fridge and roll it into about 12 golf ball sided pieces. Put 6 cookies on each tray and bake for 15-17 minutes.
Remove from the oven and immediately sprinkle sea salt on top of each cookie. Then let them cool. Transfer to a cooling rack after 15 minutes. Wait about 20 minutes before eating.