1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
1
large egg
1 teaspoon
vanilla extract
1 1/4 cups
all-purpose flour
3/4 cup
semi-sweet chocolate chips
Utensils
Large Bowl
Whisk
Step 1
In a large bowl, add the butter, dark brown sugar, granulated sugar, salt, baking soda, and baking powder. Whisk until fully combined and slightly thick.
Step 2
Add the egg and vanilla extract and whisk to combine. The mixture should appear lighter.
Step 3
Add the flour and mix with a rubber spatula until loosely combined.
Step 4
Add the chocolate chips and mix until evenly combined.
Step 5
Install SearPlate in the bottom level of the unit, then close door. Select RAPID BAKE, set temperature to 350°F, and set time to 6 to 8 minutes, depending on desired doneness. Press the setting dial to begin preheating.
Step 6
Portion the dough into 24 balls, about 1 tablespoon each. Once the dough is divided, press the dough down to slightly flatten, then sprinkle with kosher salt. Use parchment for easy clean up or loading of cookies.
Step 7
When unit has preheated, open door, carefully remove the SearPlate with oven mitts and place on top of oven. Place 12 cookies on the tray in four rows of three, spaced about 1-inch apart. Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking.
Step 8
When baking is complete, remove SearPlate and set aside to cool. Allow cookies to cool for 7 to 10 minutes before serving. The remaining cookie dough can be baked, refrigerated for up to a week, or frozen for up to a month.
In a large bowl, add the butter, dark brown sugar, granulated sugar, salt, baking soda, and baking powder. Whisk until fully combined and slightly thick.
1 stick (113g)
unsalted butter, melted, cooled
47g
dark or light brown sugar, packed
23g
granulated sugar
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
1
large egg
1 teaspoon
vanilla extract
1 1/4 cups
all-purpose flour
3/4 cup
semi-sweet chocolate chips
Step 5 of 8
Install SearPlate in the bottom level of the unit, then close door. Select RAPID BAKE, set temperature to 350°F, and set time to 6 to 8 minutes, depending on desired doneness. Press the setting dial to begin preheating.
1 stick (113g)
unsalted butter, melted, cooled
47g
dark or light brown sugar, packed
23g
granulated sugar
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
1
large egg
1 teaspoon
vanilla extract
1 1/4 cups
all-purpose flour
3/4 cup
semi-sweet chocolate chips
Step 6 of 8
Portion the dough into 24 balls, about 1 tablespoon each. Once the dough is divided, press the dough down to slightly flatten, then sprinkle with kosher salt. Use parchment for easy clean up or loading of cookies.
1 stick (113g)
unsalted butter, melted, cooled
47g
dark or light brown sugar, packed
23g
granulated sugar
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
1
large egg
1 teaspoon
vanilla extract
1 1/4 cups
all-purpose flour
3/4 cup
semi-sweet chocolate chips
Step 7 of 8
When unit has preheated, open door, carefully remove the SearPlate with oven mitts and place on top of oven. Place 12 cookies on the tray in four rows of three, spaced about 1-inch apart. Reinstall the SearPlate in the bottom level of the unit and close the door to begin cooking.
1 stick (113g)
unsalted butter, melted, cooled
47g
dark or light brown sugar, packed
23g
granulated sugar
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/2 teaspoon
kosher salt (plus additional for sprinkling)
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
1
large egg
1 teaspoon
vanilla extract
1 1/4 cups
all-purpose flour
3/4 cup
semi-sweet chocolate chips
Step 8 of 8
When baking is complete, remove SearPlate and set aside to cool. Allow cookies to cool for 7 to 10 minutes before serving. The remaining cookie dough can be baked, refrigerated for up to a week, or frozen for up to a month.
1 stick (113g)
unsalted butter, melted, cooled
47g
dark or light brown sugar, packed
23g
granulated sugar
1/2 teaspoon
kosher salt (plus additional for sprinkling)
