Salted Chocolate Chip Cookies
So this is the cookie that started my trademark move of topping off all of my cookies with a dash of coarse sea salt. I’m a big fan of the salty and sweet combination. Since making this cookie, I’ve started taking anything salty, covering it in chocolate and baking it in a cookie. But for starters, I figured it would be good to go back to the basics and document this delicious sweet and salty treat.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 .5 cups semi-sweet chocolate chips
- Coarse sea salt
1. Preheat the oven to 375 degrees
2. In the mixer, beat butter, granulated sugar, brown sugar until creamy. The key to this consistency is to really let the butter sit out until it is soft. Microwaving it a little to speed up the process or just throwing in very cold butter could mess up the final consistency of your dough. If you are running short on time, just try and really beat the butter until its super creamy before adding the sugars in.
3. Add in vanilla extract and eggs. To be safe, I crack the eggs in a separate bowl to avoid having to pick out any stray shell pieces.
4. In a separate bowl (I never do this, but its a good idea) combine flour, baking soda, and salt. I typically just pour it all in the mixer at the same time. Gradually beat the flour mixture into the mixer.
5. Add in the chocolate chips. I have 2.5 cups which is just over one bag of chocolate chips. I find that one bag doesn’t give me that perfect chocolate chip to cookie ratio. If you are short on the chips, 2 cups is fine. I also mix semi sweet and milk chocolate if I have both on hand.
6. Drop teaspoon size balls of dough onto a cookie sheet. I HIGHLY recommend using the silicon baking sheet liners or lining your tray with parchment paper. I havent burnt a cookie bottom since using these. I also use a melon scooper to make sure all of the cookie dough balls are the same size. This helps to ensure all cookies bake evenly.
7. Sprinkle a pinch of coarse sea salt on top of each cookie before putting them in the oven. Some of the salt will fall off when you bake them.
8. Bake for 8 to 10 minutes. Since all ovens work differently, just watch the cookies until they look still a little undercooked and take them out. Let them sit on the tray for 2 minutes to firm up and finish baking outside of the oven. This makes the cookies chewy and they don’t have that crunchy outside that’s kind of gross.
And there you have it. A delicious salted take on a classic chocolate chip cookie.