Chocolate Chip Cookies

This is my new go-to chocolate chip cookie recipe.  Try it.  I promise you won’t be disappointed.   The addition of sea salt has rocked my world.  And the kitchen aid bowl scraper needs a whole post of its own…but for now I will just show a photo.

1 cup (2 sticks)  salted butter, softened

1/2 cup sugar

1 1/2 cup brown sugar

2 eggs

2 tsp. vanilla extract

3 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour

1 tsp. smallish-medium coarse sea salt *please do not use table salt. If you must use table salt, use 1/2 tsp.

1 tsp. baking soda

1 1/2 tsp. baking powder

2 cups/16 oz of semi-sweet chocolate chips

DIRECTIONS:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed). Add both eggs and vanilla and beat for an additional 2 minutes.  Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.  (It’s a thick batter.)  Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.  Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes.  Remove from sheet and cool on cooling rack.

** Creaming.  It says to cream the butter and sugars for 5 minutes.  That means 5 minutes.  Not until the butter and sugars have come together, but until light and fluffy.  Don’t compromise. Little Miss M likes to stand and watch the mixer all 5 minutes.  It’s better than TV!

Advertisement