Ingredients
8 ounces (225 g) semi-sweet chocolate, chopped
¾ teaspoon smoked sea salt
¾ teaspoon baking soda
1-1/2 cups (180 g) all-purpose flour
1 teaspoon (5 ml) vanilla extract
1 egg
¼ cup (54 g) granulated sugar
¼ cup (54 g) packed dark brown sugar
½ cup (113 g) unsalted butter, room temperature
Step by step
Add butter and sugars to Bowl of KitchenAid® Artisan Stand Mixer. Attach Bowl and Flat Beater to Mixer. Turn to Speed 2 and mix 2 minutes or until smooth. Continuing on Speed 2, add egg and vanilla; mix until well blended. Stop and scrape bowl.
Combine flour, baking soda and salt in separate bowl. Turn Mixer to Stir and add flour mixture; mix 1 minute or until just combined. Stop Mixer and add chocolate. Stir 20 seconds or until just combined. Refrigerate dough at least 2 hours or overnight.
Preheat oven to 350°F. Use 2-ounce (56 ml) scoop (or a ¼ cup measure) to portion cookie dough onto parchment paper-lined baking sheet. Bake 10 minutes. Cool on wire rack.