The cookie dough for this recipe whips up into something wonderfully light and fluffy. I bet that lightness is what lets the cookies melt in your mouth after a dunk in cold milk.
The sea salt is what can turn these chocolate chip cookies into a fast addiction. Salty and sweet. Love it.
Here’s Lila, my youngest of two sisters (Hi Meli!), enjoying them as an afternoon snack.
This has become my go-to recipe for chocolate chip cookies. Hope you like them, too.
chocolate chip cookies with sea salt
makes at least 3 dozen cookies, depending on how much dough you nibble on in the process, adapted slightly from Real Simple via cupcakes and cashmere
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cups dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon. sea salt, plus more for sprinkling on the cookies
- 1 1/4 teaspoon baking soda
- 12 ounces semi-sweet chocolate chips
Heat oven to 375°F.
Line 2 baking sheets with parchment paper.
In the bowl of an electric mixer, beat the butter, sugar, and vanilla extract for 3 minutes at medium-high speed. Creaming the butter and sugar should end up looking light and fluffy. Add the egg and beat until just combined.
In another bowl, mix the flour, salt, and the baking soda. Set the mixer to a low speed, and slowly mix in the flour mixture until combined. Stir in the chocolate chips.
Scoop the dough into tablespoon-size balls and place on the baking sheets lined with parchment paper. Sprinkle a pinch of sea salt on each mound of dough.
Bake for 10 to 12 minutes or until the cookies are lightly browned at the edges.
Move the cookies off of the pans, and let them cool. Repeat with the rest of the dough.
Note: The original recipe uses a 1/2 cup of plain sugar, but I like to use all brown sugar.