1 cup packed light brown sugar (7.5 oz/212 g)
3/4 cup granulated sugar (6 oz/175 g)
1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
2 cups plus 2 tbsp. all-purpose flour, spooned and leveled *(see note above)* (9 oz/250 g)
4 teaspoons kosher salt or 1/2 ounce fine sea salt
1 teaspoon baking soda
1 large egg, plus one yolk
2 teaspoons vanilla extract
12 bags ounce (2 cups) semisweet or bittersweet chocolate chips
flaky sea salt
Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl.
Let the sugar-butter mixture sit for about 5 minutes while you measure out the remaining ingredients. This allows the sugar to dissolve into the butter, which makes the cookies taste like toffee. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
Whisk in the whole egg, yolk, and vanilla to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with a flexible spatula to make sure everything is fully incorporated.
Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in the chocolate chips.
Scoop the dough into 2-ounce portions with a cookie scoop (or you can measure out 2 tablespoon scoops with your hands) and place on a parchment-lined baking sheet.
Wrap the baking sheet tightly with plastic wrap, and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.
Thirty minutes before baking, preheat the oven to 375ºF. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Source: buzzfeed.com
Russ
Since crispy cookies rely on higher sugar and butter content than flour, it’s important to measure your flour correctly. So, when you’re making these cookies, measure with have a digital scale,That is the best way to bake accurately.
