Is it me or are chocolate chip cookies, the best kind of cookies? I can remember being a young girl and spending hours in the kitchen with my grandmother, pouring ingredients into the bowl of a stand mixer and waiting anxiously for the cookies to be done. I can’t wait to have these experiences with my daughter as she grows. Now, I’ve been on the hunt for the perfect chocolate chip cookie recipe and I think I’ve finally found it. I modified a few things to make it more my style, combining dark chocolate and sea salt to bring you sea salt chocolate chip cookies.
These cookies are thick; their texture improves with time due to the higher ratio of brown sugar. Melting the butter allows the sugar to disintegrate into the batter, creating a chewy cookie. Dark chocolate combines perfectly with the large flakes of sea salt. What’s not to love? These cookies are divine. Make them today, you won’t be disappointed!
If my kitchen walls could talk: No stand mixer? Just combine the recipe by hand using a heatproof spatula and bowl. Prefer smaller cookies? Cut the baking time by half and use a small cookie scoop.
Required kitchen tools: measuring tools, cookie sheets, nested bowls or stand mixer
Sea Salt Dark Chocolate Chip Cookies, adapted from America’s Test Kitchen
1 3/4 cup all purpose flour
1/2 tsp baking soda
14 tbsp butter, unsalted
1/2 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
1 large egg + 1 egg yolk
1 1/2 cup dark chocolate chips
Coarse sea salt
- Pre-heat oven to 375 degrees. Line cookie sheets with parchment paper, set aside. In a medium sized bowl, whisk together flour and baking soda. Set aside.
- In a medium skillet, heat 10 tbsp of butter until melted over medium heat. Continue stirring until butter has darkened. Remove from heat and transfer to the bowl of a stand mixer. Add remaining 4 tbsp of butter, stirring until combined using the paddle attachment.
- Next, add sugar, brown sugar, vanilla extract, egg and egg yolk, beating until combined. Allow mixture to rest for ~3 minutes. Turn the stand mixer back on, combining the mixture for about 30 seconds.
- Add flour mixture, stirring until combined. Remove paddle attachment and stir in chocolate chips by hand using a spatula.
- Using a large cookie scoop, portion dough onto lined baking sheets leaving ~1.5 inches between cookies. Sprinkle each cookie with coarse sea salt.
- Bake 10-14 minutes – shorten baking time by about 25% if using convection settings.