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1¼ cups (6 ½ oz/200 g)

all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ cup (4 oz/125 g) unsalted

butter, at room temperature

½ cup (3½ oz/105 g) firmly

packed light brown sugar

6 tablespoons (3 oz/90 g)

granulated sugar

1 large egg

1 teaspoon vanilla extract

2½ cups (15 oz/470 g) semisweet

chocolate chips

Flaky sea salt, for sprinkling

(optional)

MAKES ABOUTMAKES ABOUT

30 COOKIES30 COOKIES

Perfect Chocolate Chip Cookies

If using, choose a high-quality flaky sea salt, such as Jacobson or fleur de sel, for topping these

iconic cookies. The salt deepens the chocolate flavor and tempers the sweetness. If you like, stir in

1 cup (4 oz/125 g) pecans or walnuts, toasted and coarsely chopped, with the chocolate chunks.

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda and salt. Set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar

and granulated sugar until smooth, about 2 minutes. Reduce the speed to low, add the

egg and vanilla and mix until combined. Slowly add the flour mixture and mix just until

incorporated. Stop the mixer and stir in the chocolate chips, distributing them evenly

throughout the dough.

Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the

cookies about 2 inches (5 cm) apart. Sprinkle the top of the cookies with sea salt, if using.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and

the tops feel firm when lightly touched, 10–13 minutes. Transfer the baking sheet to a

wire rack and let the cookies cool on the sheet for 5 minutes, then transfer the cookies to

the rack and let cook slightly before serving.

TIP Cookie dough freezes well. Form into balls or rounded tablespoon shapes and freeze,

wrapped in plastic wrap or placed in a zippered plastic bag. There’s no need to thaw the

dough; bake as many cookies as you want and increase the cooking time by 1 to 2 minutes.

VARIATION

Salted-Caramel Chocolate Chip Cookies

Make the cookie dough as directed and scoop into 1

1

/

2

-tablespoon rounds. Cut 12 salted

caramel candies in half. Press a caramel half into the center of each round and press the

dough together to completely enclose the caramel. Roll into a ball and bake as directed,

increasing the baking time to 10–12 minutes.

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BAKING FAVORITES