You know those days when you're craving something sweet, warm, and chocolatey, but the only thing that will satisfy it is a chocolate chip cookie? And sometimes (often), you want that cookie STAT, and breaking out the Kitchen Aid seems less than ideal. This recipe is for those days.
We're all about the crazy cookie combinations. We've tossed in pretzels, peanut butter and bananas, and even coconut oil for a soft and chewy texture. But when it comes to the basics, this is our new go-to recipe—and we have a feeling it will becomes yours, too. It yields a slightly under-baked, deliciously soft cookie with chewy edges and melty chunks of chocolate. The sea salt on top totally seals the deal.
The best part? No mixer required. Melting the butter means no creaming of the butter and sugar, so everything can be mixed with a whisk and a rubber spatula. The amount of chocolate is up to you—use 6 oz. for extra-chocolatey cookies, or use less (I used 3) for the occasional chunk of chocolate.
No-Fuss Chocolate Chip Cookies with Sea Salt
Makes: 14 cookies (recipe can be easily doubled)
- 1/2 cup unsalted butter, cut into small pieces
- 1 1/2 cups + 2 tbsp. all purpose flour
- 1/2 + 1/8 tsp. baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup light brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3-6 ounces semi or bittersweet chocolate, chopped
- flaky sea salt, to finish
Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.
Melt the butter in a heavy bottomed saucepan over very low heat, stirring occasionally. Do not let the butter sizzle or bubble.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the brown sugar and granulated sugar until smooth. Add the egg, whisking until just combined. Stir in the vanilla.
Use a silicone spatula to stir the dry ingredients into the wet ingredients until barely blended. Stir in the chocolate (amount of your choice! just keep adding until you like the ratio) until all of the ingredients are just combined. At this point you can refrigerate the dough, loosely covered with plastic wrap, until you are ready to bake the cookies.
Roll the dough into balls, about 3 tablespoons each, and arrange them on the prepared pans, spacing them out evenly.
Sprinkle each dough ball with a bit of sea salt and bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes, then move to a wire rack to cool completely (or eat them warm, which we highly suggest).
Recipe adapted from Apt. 2 Baking Co.