How To Make The best cookie
My favorite cookie recipe of all time! Every time I make these cookies they get devoured. The sprinkling of sea salt adds a pop of salt, which I love. I first fell in love with sea salt chocolate chip cookies at The Rose Estb in Salt Lake City, Utah. Oh man, if you're ever in Salt Lake this place is a must!
While it's hard for me to do, I highly suggest letting the dough rest in the fridge (up to 24 hours). The longer it sits the better the cookies are. If you're usually in rush, like me, another option is to pre-scoop the cookie dough and place the cookie sheet in the freezer for about 20 minutes. Cooling the dough helps the cookies keep their shape.
I also suggest not cooking these cookies for too long. They are perfectly chewy when they bake about 9 minutes - give or take 1 minute. So watch them carefully so they don't over bake!
Adding sea salt to the top of a cookie may sound strange, but it works. Like OH MY GOD works so well. The sea salt enhances the chocolate and brown sugar in the cookie and helps meld all the flavors in true magical cookie harmony.
If you bake these seal salt chocolate cookies extra crispy - I know who would possibly do that? But if you do, then you can put them in a pyrex dish, layered with sweetened whipped cream and create an icebox cake. Just make sure to let it sit in the fridge over night. You will thank me when you make this. It's ridiculously tasty.
Sea Salt Chocolate Chip Cookies
- 2 sticks butter softened
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon course sea salt small-medium size
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 3/4 cups flour
- 1 bag semi sweet or dark chocolate chips
- If baking immediately, preheat oven to 360 degrees. Whip softened butter, granulated sugar and brown sugar on high for approximately 2 minutes. Add eggs, vanilla extract, sea salt and continue to whip for an additional minute.
- Add baking powder, baking soda, and flour. At this point I mix with a spoon, otherwise I end up covered in flour. Add chocolate chips and finish mixing.
- Grease a cookie sheet. Spoon dough (golfball sizonto cookie sheet. I use a small ice cream scooper to scoop out the dough. It makes each cookie the same size and is easier than using a spoon.
- If you want your cookie to have a nice rise while being a bit crisp on the outside and gooey on the inside, you need to place the cookie sheet with the dough balls on it in the refrigerator. You should refrigerate for about an hour. Bake cookies for 9-12 minutes. I pull them when they are VERY slightly brown on top. Allow to rest on baking sheet for an additional 2 minutes.
- Enjoy with a tall glass of milk!
Other Desserts You'll Love
hi, I'm leslie
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