When I made this we were out of milk chocolate chips so I had to use white chocolate chips instead but it still turned out really well. I added a few milk chocolate sprinkles onto the top of some of the cookies at the end as well to make them look more interesting.
Before you start preheat the oven to 150 degrees Celsius (or 300 degrees Fahrenheit).
- 1 cup of unsalted butter, melted and then cooled to room temperature
- 1 cup of packed light brown sugar
- 1/2 cup of granulated (I used raw sugar as I didn't have any granulated sugar and it added a deeper taste to the cookies)
- 2 1/2 cups of all-purpose flour
- 1 1/2 teaspoons of kosher salt or 3/4 teaspoon of fine sea salt
- 3/4 teaspoon of baking soda
- 2 large eggs
- 2 teaspoons of vanilla extract (do not add too much or else it will be overpowering and will not taste as nice)
- 2 cups of semisweet, bittersweet or white chocolate chips (I actually ended up only using 1 1/2 cups of white chocolate chips as I decided that there were too many but this is up to you)
Method
First of all whisk all the sugar in a large bowl and make sure that there are no big chunks in the mixture. Now add the melted butter and whisk vigorously for about one minute, or until the mixture forms one large mass and moves 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 will let the sugar dissolve into the butter, which will result in the cookies tasting like toffee.
Whisk the flour, salt, and baking soda in a medium bowl and then set aside.
Whisk one egg into the sugar and butter and stir until it's fully mixed in. Scrape the sides of the bowl with a spatula so that all the mixture is in the middle of the bowl.
Now whisk the second egg and the vanilla in and scrape the sides of the bowl again.
Add the dry ingredients to the wet and stir with the spatula to combine. Finally stir in the chocolate chips.
Scoop the dough out onto a tray in small, equal portions and top with flaky sea salt. Make sure the cookies are placed quite far apart because when they are in the oven they will spread and if they are too close to each other they will end up joining together.
You may also want to top with a few milk chocolate sprinkles if you used white chocolate chips to add some more flavour.
Bake for 16 to 20 minutes or until the edges are set and the whole cookie is a light golden brown colour.
Let cool for five minutes and then move to a wire rack to cool completely. These taste amazing warm so eat them quickly after they come after the oven (don't burn yourself though).
Store in a plastic container.
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