Thick and Chewy Chocolate Chip Cookies

There is nothing better than a really good chocolate chip cookie. I got my inspiration for this recipe from Magnolia Table. I altered this recipe slightly to make the best chocolate chip cookies ever in my opinion.

You may notice this recipe has 1/2 the butter than your typical "bag of chocolate chips recipe". Less butter helps keep the cookies thick. In addition this recipe does not call for white sugar. Using only brown sugar allows the sugar to caramelize, creating a chewy cookie.

Ingredients:

2 1/2 Cups All-Purpose Flour

1 1/4 Tsp Baking Soda

1/2 Tsp Salt

1 Stick Unsalted Butter, Room Temperature

2 Cups Light Brown Sugar

2 Eggs

2 Tsp Vanilla Extract

2 1/4 Cups Semi-Sweet Chocolate Chips

Flaky Sea Salt to garnish

Directions:

1. Preheat oven to 350 degrees.

2. Cream together butter and sugar until fluffy (2-3 min). Add eggs and vanilla until well blended.

3. Add in flour, baking soda, and salt. Mix on medium speed until dough forms. Fold in chocolate chips.

4. On a baking sheet lined with parchment paper, spoon 1.5 TBS of dough down 3 inches apart.

5. Bake for 12-13 minutes, until golden on tops and edges.

6. Sprinkle flaky sea salt on cookies immediately after removing from oven.

Store cookies at room temperature for 3 days or freeze.