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1 ⅓ cups (170g) all purpose flour, spooned and leveled

½ tsp baking soda

½ tsp baking powder

¾ tsp kosher salt

½ cup (112g) unsalted butter, melted and cooled

½ cup (100g) light brown sugar, packed

⅓ cup (70g) granulated sugar

2 tsp vanilla extract

1 large egg

1 ½ cups chocolate chips + more for topping (I use a mix of semi-sweet and milk chocolate. I also use a combo of mini and regular sized chocolate chips to top the cookies after baking)

Flaky sea salt

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1. Line a large baking sheet with parchment paper.

2. In a medium sized bowl, whisk together the flour (see notes on how to properly measure), baking soda, baking powder, and salt. Set aside.

3. In a large mixing bowl, add the melted and cooled butter, brown sugar, and sugar. It’s important that the butter is not hot, but it can be slightly warm. Whisk vigorously for 2-3 minutes until it turns into a paste-like consistency (I would recommend using a stand mixer on medium speed for 2-3 minutes)

4. Whisk in the egg and vanilla until smooth.

5. Pour in the dry ingredients and use a rubber spatula to fold to combine. Leave a few streaks of flour and pour in the chocolate chips. Continue to fold the dough until the chocolate chips are dispersed and the flour is completely blended in. Do not over mix.

6. Scoop your cookie dough (about ¼ cup per dough ball) and place on a plate. Refrigerate for 30 minutes. Preheat the oven to 350F during this time.

7. Place 5 cookies onto the baking sheet and bake for 12-15 minutes (12 for a more gooey cookie, 15 for a more well done cookie).

8. The cookies are ready when they have a golden ring around the edge but are pale and puffed in the center.

9. When they’re fresh from the oven, top with a few extra chocolate chips and sprinkle with sea salt (I use a large mouth mug to shape my cookies right after I pull them out of the oven).

10. Allow the cookies to cool for about 5-10 minutes. Transfer to a cooling rack and continue to bake the rest of the dough.

11. Let the cookies cool for about 20 minutes before eating. (I think these cookies are best the second day because they’re still gooey if you bake them correctly!)

Note: I use a mix of semi-sweet and milk chocolate. I also use a combo of mini and regular sized chocolate chips to top the cookies after baking. Adding chocolate after baking adds a change in consistency of the gooey chocolate and more solid , but softened chocolate.