Soft Chocolate Chip Cookies
These are soft, slightly thick cookies with a wrinkly top. The recipe uses melted butter, so no mixer is required. The addition of orange zest and a small amount of almond extract makes them a bit different from a standard chocolate chip cookie.
Ingredients
Ingredients (~12-14 cookies)
- 6 tablespoons salted European style butter
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 tablespoon fresh orange zest from ~1 large orange
- 1/2 cup packed light brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup 70% bittersweet dark chocolate roughly chopped
- Flaky sea salt for topping
Method
- Microwave butter until halfway melted, stir until fully liquid, then cool completely.
- Rub orange zest into granulated sugar to release oils.
- Whisk together brown sugar, cooled butter, egg, vanilla, and almond extract.
- Fold in flour mixture and chopped chocolate until just combined.
- Scoop dough into 1.5 tablespoon balls and refrigerate 3 hours or overnight.
- Preheat oven to 350F and line baking sheet with parchment.
- Roll cold dough balls and place 2-3 inches apart on sheet.
- Bake 11-12 minutes until edges are golden but centers remain soft.
- Immediately sprinkle with flaky sea salt.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
Notes
Chilling dough is crucial for flavor development and texture.