Salted Chocolate Chip Cookies
The flavor of these soft cookies with a crunchy edge is set off perfectly with sea salt. You'll love the balance of flavor and how easily the cookies come together.
- 1/2 cup unsalted butter at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar or Sugar in the Raw (see note)
- 3/4 cup plus 2 tablespoons dark brown sugar packed
- 1 extra-large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 heaping teaspoon fine sea salt
- 1 3/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
- Flaky sea salt
Preheat oven to 360°F. Line baking sheets with parchment paper or silicon baking mats.
Whisk together salt, baking soda, and flour.
Cream the butter and sugars together until light and fluffy, about 5 minutes.
Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
Beat dry ingredients on a low speed until just combined. The dough will be a bit crumbly.
Mix in chocolate chips by hand.
Scoop cookies into 1 1/2 tablespoon balls, spacing them apart on the prepared baking sheet.
Sprinkle each with a few flakes of sea salt.
Bake for 10-12 minutes, until just golden on the outside
Let rest on baking sheet for 5 minutes. Transfer to cooling rack.
If you don’t have turbinado sugar, you can substitute brown sugar instead. The original recipe called for 1/2 pound semi- or bittersweet chocolate, cut into chunks, but I used Nestle chocolate chips because I wanted to keep the chocolate chips consistent in all the recipes I tested. I suspect that these would be even better with the chocolate chunks, however.
Adapted ever so slightly from Smitten Kitchen's Salted Chocolate Chip Cookies.