A while back I did a cookie exchange with some friends, and I got a surprise when I bit into what I thought was a plain old chocolate chip cookie: a sprinkle of sea salt. I’ll admit that at first I was uneasy about salt on my cookies, but man was I proven wrong!
When I asked for the recipe, my friend sent me a link to a blog called For Me, For You. The recipe there was adapted from a recipe that appeared in the New York Times. And so I give you this, a three-times-removed version of chocolate chip cookies with a hint of sea salt! I never tried the original cake flour/bread flour/Ghirardelli chocolate version because I’m not that fancy, but these cookies are pretty damn good anyhow and if they tasted any better I would get horribly fat. Another win: the recipe makes a huge amount of cookies (or a normal amount of cookies after eating a bunch of cookie dough).
Salted Chocolate Chip Cookies
Adapted from For Me, For You and Jacques Torres
3 2/3 cups minus 2 tablespoons all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (e.g. kosher/sea salt)
1 1/4 cups unsalted butter, room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 bag semi-sweet chocolate chips
Coarse salt to garnish
- In a medium-sized mixing bowl, combine the flour, baking soda, baking powder, and salt. Mix well with a wooden spoon.
- In a large mixing bowl, cream the butter and sugars with an electric mixer on low speed until fluffy. Add in the eggs and the vanilla and mix on medium speed, scraping the sides of the bowl as necessary.
- Slowly add in the dry ingredients with the electric mixer, mixing after each addition. You may have to add in the last bit with a spoon.
- Add in the chocolate chips.
- Drop in large mounds with a spoon on to lined baking sheets and sprinkle with a few granules of coarse salt.
- Bake at 350 F for 12-15 mins. Cool a few minutes on the pans, then transfer to wire racks to cool.
Enjoy with a nice cold glass of milk!