Salted Chocolate Slice and Bake Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a light-colored parchment paper for a better cookie color.

2. 2

   Whisk together the flour, baking soda, and confectioner's sugar in a medium bowl.

   Tip: Sifting helps incorporate air and ensures even baking.

3. 3

   Cream the butter and sugars until light and fluffy, about 2-3 minutes.

   Tip: Scrape down the sides of the bowl to ensure even mixing.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Don't overbeat, as this can lead to tough cookies.

5. 5

   Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Fold the flour mixture into the wet ingredients until just combined, being careful not to overmix.

   Tip: The dough should still be slightly lumpy.

7. 7

   Stir in the melted chocolate and flaky sea salt until well combined.

   Tip: Be gentle to avoid developing the gluten.

8. 8

   Scoop the dough into balls, about 2 tablespoons each, and place on the prepared baking sheet.

   Tip: Leave about 2 inches of space between each cookie.

9. 9

   Bake for 10-12 minutes or until the edges are lightly golden.

   Tip: Rotate the baking sheet halfway through baking for even cooking.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Let the cookies cool completely before serving for the best texture.

11. 11

    Dust with confectioner's sugar and sprinkle with flaky sea salt, if desired.

    Tip: Get creative with toppings, but be gentle to avoid crushing the cookies.