½cuppacked plus 1 tablespoon, 110 g muscovado sugar
½cup100 g granulated sugar
½vanilla bean, seeds scraped
1egg, at room temperature
1 ⅔cups200 g all-purpose (plain) flour
½teaspoonbaking soda
½teaspoonkosher, flaky salt
⅔cup150 g dark chocolate chips
Instructions
In a stand mixer fitted with the whisk attachment, cream the butter and both sugars. Mix in the vanilla seeds and egg.
In another bowl, whisk together the flour, baking soda (bicarbonate of soda), and salt.
Gradually add the flour mixture to the butter until well incorporated. By hand, fold in the chocolate chips. Let rest in the fridge for at least 30 minutes.
Preheat the oven to 350°F (180°C/Gas Mark 4). Line two baking sheets with parchment (baking) paper. Portion the dough into 30 balls of about 1 ounce (25 g) each and arrange on the lined baking sheets, about 2 inches (5 cm) apart. (Alternatively, the raw dough balls can be stored in an airtight container and frozen for up to 1 month.) Bake until the edges become slightly toasted—the cookies will flatten out, but the centers still seem slightly raw—about 8 minutes. Remove from the baking sheet and let cool on a wire rack.
These cookies are best eaten as soon as possible but can be kept in an airtight container for up to 2 days.