These cookies started with my wife finding an online recipe for the best chocolate chip cookies ever. She made them and…they were pretty good! Best ever? Who’s to say, people.
BUT! When I tried to recreate them, it was an utter failure. Her cookies were thick—chewy but not cakey. Mine were greasy and flat. Many failed batches later, I asked to shadow her while she was making them. When she got to adding flour, I realized what was happening.
I’m a measure-by-weight guy. You say 2 cups of flour? I hear 240 grams. My wife, on the other hand, is a scoop-and-dump kind of lady. Which is how her cookies ended up with almost twice the amount of flour asked for.
Anyway! I tweaked her new recipe some more, leaning into to a saltier nature, and these are the result. Are they they best chocolate chip cookies ever? For everyone—no. For you? Maybe.
Salty Chocolate Chip Cookies
Ingredients
- 1 c butter, softened
- 1 c sugar
- 1 c brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 500 g all-purpose flour
- 2 tsp fine sea salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 c chocolate chips, semi-sweet or bittersweet
- flaky salt for sprinkling on top
Instructions
- Preheat oven to 375℉.
- Mix the softened butter and sugars for about a minute.
- Add the eggs one at a time, mixing in each one fully. Add the vanilla.
- Mix the dry ingredients in a separate bowl and add to the butter mixture. Mix until flour is almost fully incorporated, then add the chocolate chips and mix until fully combined.
- Use a spoon or scooper to scoop out 12 cookies per lined baking sheet (recipe will make about three dozen cookies). Sprinkle a little flaky salt on the top of each.
- Bake for 9-10 minutes, until the cookies are just starting to take on color.
- Let cookies cool on baking sheet for about 5 minutes then transfer to a wire rack to cool fully. Or just go ahead and eat them hot—because that's what we all do anyways.
