salted chocolate chunk cookies

• 1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
• 2 tablespoons (25 grams) granulated sugar
• 2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but the subtle crunch it adds is delightful)
• 3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
• 1 3/4 cups (220 grams) all-purpose flour
• 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
• flaky sea salt, to finish

our favorite chocolate chip cookies

• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 grams) firmly packed light brown sugar
• 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/4 cups (175 grams) all-purpose flour
• 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option)
• 1 1/2 cups (200 grams) semisweet chocolate chips
• 1 cup (130 grams) walnuts or pecans, toasted and chopped

crispy chewy chocolate chip cookies

• 2 cups (260 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170 grams) unsalted butter, melted
• 1 cup (190 grams) packed brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 tablespoon (15 ml) vanilla extract (yes, this is correct, but feel free to use less if it seems too much)
• 1 large egg
• 1 large egg yolk
• 2 cups (340 grams) semisweet chocolate chips