Awhile back, I mentioned that I’d one day step into the densely populated chocolate chip cookie party, right? That day has come. Freshly baked, homemade chocolate chip cookies are one of those treats I rarely say no to when someone kindly offers me one. There is just something special about a still-warm, super chocolatey, chewy cookie – with just the right balance of sweetness and a little bit of saltiness.
I can’t count how many various chocolate chip cookie recipes I’ve baked up in my life thus far. Despite my full collection of keeper cookie recipes, I occasionally get compulsive about searching for new recipes to try… just for the fun of it, ya know?
I happily stumbled upon this chocolate chip cookie version from Alice Currah’s Savory Sweet Life. I named this chocolate chip cookie after Alice’s hilarious cookie war story. A must-read.
My kiddos are little cookie monsters. My main method of portion control is to bake up a small batch and freeze the rest of the raw cookie dough for later. Another thing I do is morph into that crazy mama who wraps up goodies for anyone who is willing to help prevent my cookie monsters (and me) from over indulging.
What makes this chocolate chip cookie outstanding is the delicious addition of coarse sea salt, which gives us that wonderful salty/sweet balance. I sprinkled a tiny pinch on top of each cookie, which is super yummy, if you love a bit of saltiness cutting through the sweet. The brown sugar gives it a rich molasses touch. I decreased the white sugar just so I could heap on some extra chocolate chunks into all that goodness 🙂
Yeah, go ahead. Taste it for yourself. Does this chocolate chip cookie bring it, or what?!
RECIPE (about 48 cookies, depending on size)
1 cup salted butter, just softened
1/4 cup white sugar
1 1/2 cup packed brown sugar
2 large eggs, room temp
1 TB vanilla extract
2 3/4 cups (12 oz) all-purpose flour (use scale if you have one)
3/4 tsp coarse sea salt (not table salt)
1 tsp baking soda
1 1/2 tsp baking powder
3 cups good quality semi-sweet chocolate chunks
bit of sea salt for sprinkling, if desired
Preheat oven to 350. Be sure butter is just softened enough that it dents a bit when pressed. Don’t let it get too warm or border on melting, or it will not cream to fluffy. Cream butter, white sugar, and brown sugar until it is light/airy and fluffy, about 5-7 minutes using electric mixer. Add vanilla and eggs 1 at a time, beating until incorporated. In separate bowl, mix baking soda, baking powder, salt, and flour together. Mix wet and dry ingredients until cookie batter is fully combined. If it’s easier, mix batter with hands. Finally, add chocolate chips evenly into dough.
Drop about 2 TB of dough at a time onto a baking sheet lined with parchment paper (important to use parchment.) If desired, sprinkle a tiny pinch of coarse sea salt on top of cookies. Bake for about 12 minutes, or just until the edges are turning golden brown. Do not over bake! The center may appear a bit underdone, but that’s fine. Remove immediately, keeping cookies on cookie sheet for a minute. Transfer parchment paper with cookies still on top to a cool surface. Let cool a few minutes on parchment paper before removing cookies. Still-warm cookies are the best!
by chewoutloud, adapted from Savory Sweet Life