Instructions

1. 

   1

   Prep cookie dough

   • Pro Tip: Leave butter and eggs at room temperature for 1 hour before beginning. This will soften butter for easy mixing and ensure more even distribution of eggs in the dough.
   • In medium bowl, stir together flour, baking soda and kosher salt.
   • In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon, combine butter and granulated sugar; mix until creamy and well incorporated.
   • Add brown sugar; mix well.
   • Add egg; mix well.
   • Add flour mixture and chocolate chips and mix well; continue to mix for 30 seconds to thoroughly blend dough.

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2. 

   2

   Portion cookies

   • Pro Tip: For thicker, chewier cookies, portion dough, cover and let rest in refrigerator for at least 1 hour before baking. For thinner, crispier cookies, bake right away. Portioned cookie dough can be refrigerated for up to 3 days or frozen for up to 3 months.
   • Scoop about 1 heaping tablespoon dough per cookie. Place 2 cookies 3–4 inches apart in each zone of Brava metal tray (total of 6 cookies).
   • Sprinkle tops of cookies with flaky sea salt.

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3. 

   3

   Preheat Brava, then bake cookies

   • Press green button to begin preheating.
   • Once Brava is preheated, slide metal tray into top shelf and press green button to begin baking.

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4. 

   4

   Cool cookies & serve

   • When your food is done, transfer cookies to wire rack to cool before serving.
   • When tray is cool enough to handle, wipe it down. Preheat Brava again to 325°F before baking additional batches of cookies.
   • Any leftover cookies can be stored in an airtight container at room temperature for 2–3 days.

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