These delicious chocolate chip cookies are so soft and chewy you wont be able to eat just one! There are a few things i have changed to the original recipe of these cookies that makes them oh so addicting and that's the sea salt topping. I know it doesn't sound like much, but when you get that perfect bite of salt and sweet and soft and chewy in EVERY bite it really becomes hard to not eat all of these in one sitting.
The cookies start off with 1 cup of butter and 2 full cups of sugar. Now if your going to be using the sea salt topping as well as salt in the cookie dough then I highly suggest using UNSALTED butter. If you only have salted butter then just omit the salt in the cookie dough. For the types of sugar, I use one cup of white sugar and one cup of dark brown sugar. I really like that dark molasses flavor in dark brown sugar and it adds so much depth to the cookie. If your not a fan of dark brown sugar or just don't have it, light brown sugar is definitely okay and using only white granulated sugar is fine as well, these are just all my personal preferences.
You want the butter as well as the eggs in this recipe to be room temperature. If they are not room temperature your risking everything not mixing well together in your bowl. THAT. IS. NOT. FUN. I typically will always have atleast 2 sticks of butter already room temperature. Because the majority of baking recipes has butter, its best when you know your going to be baking that day to take out a stick or two in the morning before you start your day. It comes in handy for spur of the moment baking too.
After your sugars and butter is nice and creamed together, you've already added your eggs and full tablespoon of good quality vanilla, now is the time to sift those dry ingredients . I really really respect the process of sifting dry ingredients before adding to any batter or cookie dough recipe because again it all helps for homogeneous mixing. Even if you think it doesn't do anything, that one time you don't sift you will notice!
At this point in the recipe I like to do everything else by hand, so I will fold the creamed ingredients into the dry nice and slowly making sure not to overwork this cookie dough. DO NOT OVER MIX. No one likes tough cookies. Once you've worked your arm out and mixed everything completely I fold in my 2 cups of good quality chocolate chips and again do not over mix! If your worried about your cookies spreading in the oven, feel free to pop the cookie dough in the fridge for about 15-20 minutes this will help make the dough be a little more solid.
To scoop my cookies onto my baking tray lined with parchment paper, I use a small ice cream scoop about 1 oz in size. I like using the scoop because every cookie is the same size and i'm all about consistency! I press down in the center of the cookie slightly just to give them a flatter look. Then I pop a couple more chocolate chips on top for presentation and sprinkle each with a little bit of good quality flaky sea salt. Place them in a oven preheated to 350 for about 15-20 minutes (if using a scoop 1 oz and bigger. 10-12 min if using tablespoon). Allow them to set on the tray for atleast 5 minutes because they will still be too soft then place them on a cooling rack to cool completely.
RECIPE:
1 cup unsalted butter, soft
1 cup granulated sugar
1 cup dark brown sugar
3-31/2 cups flour
1 tsp baking soda
1 tsp salt (omit if using salted butter)
2 cups chocolate chips
2 eggs, room temperature
1 tbs vanilla
flaky sea salt
DIRECTIONS:
1. preheat oven to 350. In a stand mixer, cream together the butter and sugars until light fluffy.
2. Add the eggs one at a time making sure it is fully mixed before adding the next. Add the vanilla.
3. Once fully mixed, set aside. In another large mixing bowl, sift the flour, baking soda, and salt.
4. By hand or with the mixer on low, gradually add the flour mix to the butter/sugar mix making sure to fully incorporate without over mixing. Fold in chocolate chips.
5. Using a scoop or tablespoon sized serving spoon, scoop your cookie dough onto a greased or parchment paper lined sheet tray. Use your fingers to slightly press down on the cookies to make a more flatter cookie. Sprinkle with flaky sea salt (not too heavily).
6. Place in the oven and bake for 15-20 min if using a scoop. If using a spoon bake for 10-12 min.
Allow the cookies to set on the tray for about 5-10 minutes before touching them they will still be soft then move to a cooling rack to cool completely. Enjoy!
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