Ok, so there isn’t any actual *crack* in these cookies, but they are addictive! I love all kinds of cookies, but these are by far my favorite. Cripsy edges with a soft center make for the perfect balance for these sweet and salty bites of deliciousness.
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temp
- 1-1/4 cups packed light brown sugar
- 3/4 cup granulated sugar
- 2-1/2 cups all purpose flour, spooned and leveled
- 1-1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 large eggs
- 1 tablespoon vanilla bean paste**
- 12 oz bag (2 cups) semisweet chocolate chips
- flaky sea salt, such as Maldon
**You CAN use vanilla extract, but vanilla bean paste is SO much tastier in my opinion. I know that sounds SUPER Ina Garten, but what are you gonna do?**
Whisk the dry ingredients together: flour, salt, and baking soda.
Stir both sugars together in a large bowl. Use your whisk to break up any clumps. Add the melted butter to the sugars and whisk vigorously for 1 minute. The mixture will form and pull away from the sides of the bowl.
Add one of the eggs to the sugar-butter mixture and whisk until it is mixed in. Scrape the sides of the bowl before adding the second egg. Add the second egg and vanilla; whisk well.
Add the dry ingredients. Add them all in one shot and FOLD until combined. Add chocolate chips. Stir until they are evenly distributed.
Let the dough chill in the fridge at least 10 minutes to firm up. Scoop dough onto cookie sheet lined with parchment paper. Silpat is a great option if you have it! Before baking, sprinkle with flaky sea salt.
Bake at 375˚ F for 11-12 minutes, until edges are set and cookie is golden brown. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.