Just-one-more chocolate cookies
Golden at the edges, soft in the middle, and generous with the chocolate. An uncomplicated cookie for after-school snacks, rainy afternoons, and the occasional breakfast. We understand.
What you'll need
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp fine salt
- 1 cup (170 g) semisweet chocolate chunks
- Flaky salt, optional
Let's make it
- Turn on the oven.
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream the butter and sugars.
Beat the softened butter with the brown and granulated sugars for about 2 minutes, until creamy. Beat in the egg and vanilla until combined.
- Add the flour and chocolate.
Whisk the flour, baking soda, and salt in a separate bowl. Stir into the butter mixture just until combined, then fold in the chocolate chunks. The dough should be soft but scoopable.
- Scoop and bake.
Scoop rounded tablespoon-sized portions onto the sheets, leaving about 2 inches between them. Bake one sheet at a time on the middle rack for 9–11 minutes, until the edges are lightly golden and the centers are just set. A second batch will add about 10 minutes to the total time.
- The hardest part: wait.
If using, sprinkle with a little flaky salt. Leave the cookies on the baking sheet for 5 minutes, then transfer to a rack for another 5 minutes. They firm up as they cool. Total time is about 35 minutes for the first batch.
A little kitchen wisdom
For soft centers, take the cookies out while the middles still look a little underdone. They will finish setting on the hot baking sheet.