Ingredients
- 2 tbsp butter, room temperature
- 2 tbsp brown sugar
- 1 tbsp granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1/4 cup + 1 tbsp all-purpose flour
- 1/4 cup chocolate chips (plus extra for topping)
- Flaked sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in egg yolk and vanilla until smooth.
- Add cocoa powder, flour, baking soda, and salt. Mix until just combined.
- Fold in chocolate chips.
- Scoop dough into 4 equal balls using a 1/4 cup measure. Press extra chips on top and sprinkle with sea salt.
- Bake for 11–12 minutes until edges are set and centers are still soft.
- Sprinkle with more sea salt after baking. Let cool on the pan for a few minutes before transferring to a wire rack.
Notes
- Use dark or bittersweet chocolate for deeper flavor.
- Try peanut butter, white chocolate, or caramel chips for variation.
- Add espresso powder to boost chocolate flavor.
- Use a gluten-free flour blend for a GF version.
- Microwave for 8–10 seconds to reheat for a warm, gooey center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
