This is chocolate chip cookie perfection. As soon as I saw Smitten Kitchen post these this week, I knew they'd be perfect for a little dessert cheat this weekend. Since we had friends over to play games last night, I used the excuse to whip them up and they did not disappoint. It's rare for me to adore a chocolate chip cookie that doesn't have oatmeal in it, but I wholeheartedly endorse these as my favorite chocolate chip cookie. Make a double batch and freeze some. I wish I had.
-1/2 cup (1 stick) unsalted butter, at room temperature
-2 tablespoons granulated sugar
-2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white sugar if you don't have this. It adds just a fun little crunch)
-3/4 cup plus 2 tablespoons packed light or dark brown sugar
-1 large egg
-1 teaspoon vanilla extract
-3/4 teaspoon baking soda
-1/4 teaspoon fine sea or table salt
-1 3/4 cups all-purpose flour
-8 oz semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks. I used two 4 oz bars of Ghirardelli semi sweet
-Flaky sea salt to finish. This is important. Don't use kosher salt or table salt. I actually purchased the smallest thing of fine sea salt I could find in Target and it's enormous (and cost me only $1.99). I'll have it forever.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly. With a spatula, fold/stir in the chocolate chunks. Scoop into 2 T balls and spread out on a baking sheet lined with parchment. Sprinkle very lightly with a few flakes of the sea salt and bake at 360 (no, that's not a typo--really, 360 degrees) for 11-13 minutes. You want the edges to be slightly golden, but the middles to still be soft. Let them rest on the sheet for 5 minutes, then remove them to a cooling rack.