Chocolate chip cookies is the first thing that comes to mind when the leaves start falling. I know i knows, you’re expecting some type of pumpkin spice recipe; but chocolate chip cookies are the start for the fall.

Santa, i will be prepared when you touch down.

Recipe:

½ cup unsalted butter, melted

¾ cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1⅓ cups all-purpose flour

½ teaspoon baking soda

Pinch of salt

1 cup chopped dark chocolate of your choice

Directions:

1.In a large bowl, mix the melted butter and both sugars together. Whisk in the egg and vanilla until smooth.

2.Add the flour, baking soda, and salt to the same bowl. Mix just until combined, don’t overwork it. Fold in the chopped chocolate.

3.Scoop into balls, about 1.5 tablespoons each.

4.Chill the dough balls for at least 20 minutes (longer is better… you can even go a few hours or overnight for max chewiness).

5.When ready to bake, preheat the oven to 300°F.

6.Line a baking sheet with parchment and space out the dough balls.

7.Bake for about 15 minutes, until the edges look set but the centers still look soft and slightly underdone.

8.Sprinkle with flaky sea salt right out of the oven if using. They’ll keep cooking a bit as they cool, so don’t wait for the centers to look fully done.

9.Let them cool on the pan for 5 minutes before moving them.

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