Graza

Preheat the oven to 350F and spray two baking sheets with Frizzle, then line with parchment paper. 

In a mixing bowl, whisk together the sugars and egg until lightly and fluffy—this should take about 2-3 minutes. Add in salt and vanilla. 

In a separate bowl, combine Frizzle and whisk in both sugars until smooth. Add the eggs one at a time, whisking just until incorporated, then stir in the vanilla. 

While whisking, slowly stream in Frizzle until fully incorporated. Keep whisking until the mixture looks smooth and glossy. 

Add the flour and baking soda, mixing until halfway combined. Fold in the chocolate, stirring just until no steaks of flour remain. 

Cover the bowl with plastic wrap and let the dough sit at room temperature for 30-60 minutes—this step is key for the flour to hydrate. If you have extra time, chill the dough in the fridge overnight for even better texture. 

Scoop the dough into 1.5 to 2-tablespoons portions, spacing them about an inch part to allow for spreading. 

Bake for 10-12 minutes (or up to 13 minutes if you like the deep golden, crispy edges). The cookies are ready when the edges are set and the centers still look soft. 

Let them cool on the baking sheet for a few minutes before transferring to a plate. 

Once fully cooled, store in an airtight container—if they last that long!