One-Bowl Chocolate Chip Cookies

60 min · 18 servings (18 large cookies) · The Test Kitchen · titleunknownyet — /recipes/one-bowl-chocolate-chip-cookies

Ingredients

• ¾ cup unsalted butter, melted and cooled slightly
• 1 cup dark brown sugar, packed
• ¼ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2¼ cups all-purpose flour
• ¾ tsp baking soda
• 1 tsp kosher salt
• 8 oz bittersweet chocolate, chopped
• flaky salt, for topping, to taste

Method

1. Mix wet. Whisk the melted butter with both sugars until glossy. Add the egg, yolk, and vanilla; whisk 30 seconds until slightly lightened.
2. Add dry. Fold in the flour, baking soda, and salt until barely combined, then fold in the chocolate.
3. Rest. Rest the dough 30 minutes at room temperature (or up to 3 days refrigerated — the flavor deepens).
4. Bake. Scoop 3-tablespoon balls onto lined sheets. Bake at 375°F (190°C) until the edges are set and golden but the centers still look underdone. Top with flaky salt.

Notes

1. Measure flour by weight if possible — over-floured dough is the #1 cause of dry cookies.

Storage: Airtight, 4 days at room temperature. Dough balls freeze for 3 months; bake from frozen, +2 minutes.