This is a tweaked version of Food 52’s Genius Chocolate Chip Cookies. Please not that their version is vegan, while mine is not.
Ingredients
2cupsall-purpose flour
1teaspoonbaking powder
3/4teaspoonbaking soda
1/2teaspoonfine salt
1cupbittersweet chocolate chips60% cacao
1/2cupsugar
1/2cuppacked light brown sugar
10tablespoonsunsalted buttermelted
3tablespoonswater
1tspvanilla extract
sea saltfor garnish
Instructions
In a large bowl, whisk to combine the flour, baking powder, baking soda, salt, and chocolate chips. Set aside.
In another large bowl, whisk to combine the sugar, brown sugar, melted butter, water, and vanilla extract.
Add the dry ingredients to the wet, then stir with a spatula until combined. You want to stop mixing when the flour disappears, to avoid overmixing.
Use a large cookie scoop to portion out scoops of the cookie dough, then store in the refrigerator for 1-2 hours.
Preheat the oven to 350° F, and line two sheet pans with a silicone mat. Split the cookie dough scoops between each baking tray (I had 16 scoops total), then sprinkle each scoop with sea salt. Bake for 12 minutes, until the edges are golden. Enjoy!