@butternutbakery: We did it! Thank you for following me through this weekday baking series 🫡 this is THE weekday baking recipe that truly everyone needs. It’s also one of my most loved recipes! Here’s how to makes it: 1/2 c (1 stick) unsalted butter, melted and cooled 1/2 c (100g) packed light brown sugar 1/3 c (70g) granulated sugar 2 tsp vanilla 1 large egg 1/2 tsp baking soda 1/2 tsp baking powder 3/4 tsp kosher salt (I use Morton) 1 1/3 c (170g) spooned and leveled all-purpose flour or cup for cup gluten free baking flour 1 1/2 cups semisweet chocolate chips, plus more for topping Flaky sea salt, for topping Preheat oven to 350F. Whisk together the butter and sugars until smooth and paste-like. Then whisk in the egg and vanilla until completely smooth. Whisk in the baking soda, baking powder, and kosher salt to distribute. Then use a spatula to fold in the flour. Halfway through, add in the chocolate chips and fold to completely combine. Using a large cookie scoop (3 tbsp worth) scoop about 5 cookies onto a parchment lined baking tray, each spaced at least 4 fingers apart. Top with extra chocolate chips if desired. Bake for 12 to 15 minutes (12 for gooey, like here, or 15 for more well done). For a gooey cookie, they’re done when the edges are golden but the center is pale, puffed, and slightly underdone. Top with a few more chocolate chips and a sprinkle of sea salt. Tansfer to a cooling rack and continue with the rest of the batch. Enjoy!

Jenna | Butternut Bakery

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Friday 19 June 2026 20:50:55 GMT