Salted Chocolate Chip Cookies

By sschwartz

Ingredients

• 1.25 cups granulated sugar
• 1.25 cups brown sugar
• 1.5 cups (3 sticks) butter softened (I use salted here because I love the salty/sweet combo)
• 1 Tablespoon vanilla
• 2 eggs
• 4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 bags of chocolate chips
• Sea salt for topping

Details

Adapted from makeitnaked.wordpress.com

Preparation

Step 1

Preheat oven to 350°. In a large bowl, mix (by hand) the sugars, soft butter, vanilla and eggs. Add the flour, baking soda and kosher salt and mix again. Mix in the chips. Refrigerate dough for at least one hour (don’t skip this). Scoop whatever size cookie you prefer onto a parchment covered cookie sheet, sprinkle with sea salt (just a few grains per cookie). I use my fingers and pinch about 1.5 – 2 teaspoons of dough into a ball and bake for 8 minutes. This will result in a mini, bite-size cookie. If you’re going for minis and you think your dough ball is too small, it’s probably just right. Be sure to keep an eye on them because they can burn easily when they’re this small. Of course, if your cookie is larger, increase the baking time by a few minutes.

Tips:

1. DoNOTsoften your butter using a heat source. Meaning, no microwave, stove, oven, etc. Just let it be. It needs to get to room temperature on its own. I promise you a flat cookie if you apply heat in any form.
2. Mix by hand. I find electric mixers over mix the dough and break up the chips.
3. This recipe makes over 100 cookies. But remember, they’re mini. The original was meant to make about 60 cookies. The number of cookies you get will depend on your scooping size… and how many “taste tests” you run.