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Prep time
15 minutes
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Cook time
1 hour
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Serves
14
Author Notes
A simple and basic recipe for a delicious chocolate chip cookie. I add maple syrup for an extra flavor boost, two types of chopped chocolate–milk and dark–and a fair amount of salt, both mixed in and sprinkled on top. They’re the ideal cookie for the person who favors one that’s thin and crisp on the outside, and chewy and caramelly in the center with lots of melted chocolate pools. Cookie dough or cookie, this is almost always my go-to recipe.
Tips & Tricks
• If you can find them in the store, swap out some of the milk and dark chocolate with caramelized white chocolate chips! So delicious.
• If you want to make a big batch of cookies and serve a crowd, you can turn this recipe into 45 small cookies instead of 14 large ones. Bake them at 375 for 7 to 8 minutes.
• I know it can be tempting to rush through the chilling process, but the longer the cookie dough rests, the more flavor development occurs between the gluten, fat, and sugars. Not to mention, chilling is essential to keep the cookies from spreading too much in the oven.
• Avoid using chocolate chips if possible. Chocolate bars tend to melt much better in cookies, and coarsely chopping it into different shapes and sizes makes for a more interesting cookie. Plus, the chocolate “dust” or “crumbs” will also mix into the cookie and give it flavor.
—Nea Arentzen
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Ingredients
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1 cup
(225 grams) unsalted butter, softened
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3/4 cup
(145 grams) granulated white sugar
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3/4 cup
(160 grams) brown sugar, packed
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1 teaspoon
vanilla extract
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1
large egg + 1 yolk, at room temperature
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2 tablespoons
maple syrup
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2 1/2 cups
(300 grams) all-purpose flour
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1 teaspoon
baking soda
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1 1/4
kosher salt
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6 ounces
(170 grams/ 3/4 cup) dark chocolate bar, coarsely chopped plus more for garnishing
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6 ounces
(170 grams/ 3/4 cup) milk chocolate bar, coarsely chopped plus more for garnishin
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Flakey sea salt
Directions
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In a large bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract together until well combined and slightly fluffy, about 1 minute (don’t overmix). Beat in the egg and egg yolk, one at a time, and the maple syrup.
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In a separate bowl, mix together the flour, baking soda, and salt. Add the dry ingredients to the wet and fold in using a wooden spoon or spatula until mostly combined. Once most of the flour has been mixed in, fold in the chopped chocolate and their crumbs. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (see tip).
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Depending on how long you choose to chill the dough, about 20 minutes before baking, preheat the oven to 375ºF/190ºC and line a rimmed baking sheet with parchment paper.
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Use a 4-inch cookie scoop and scoop six cookie dough balls onto the parchment paper. Gently press a few large chocolate pieces into the tops of each cookie dough piece. Return the bowl with the remaining cookie dough back to the fridge.
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Bake the cookies until crispy around the edges and slightly underbaked in the center, gently slamming the baking sheet against the oven rack to create ripples halfway through, 14 to 16 minutes. Immediately sprinkle with flakey sea salt, then let them cool slightly before removing them from the sheet pan. Repeat with the remaining cookie dough.
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