Sea Salt Chocolate Chip Cookies
- 1 stick (4 oz) butter
- 2 tablespoons white sugar
- 3/4 cup + 2 tablespoons brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 3/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/4 + 1/8 teaspoon salt
- 6oz, chopped into chunks semi sweet chocolate baking bar
- 1/4 teaspoon, for garnish flaky sea salt
I feel like there is one moment in every day that I crave just a little bit of chocolate. I mean it, every day, but not like a straight bar of chocolate or anything that straight forward. Usually I just want something chocolate-ish, like a chocolate croissant or peanut m&ms usually do the trick. But there’s nothing that satisfies the chocolate craving better than a gooey on the inside- crispy on the outside chocolate chip cookie.
I know many people like the sweet and salty combination, and I’m usually not a big fan, so I actually made this batch half salted and half none-salted and I’ll admit, it was pretty damn good with a little sea salt sprinkled on top.
I got this recipe off of i am a food blog‘s page as she has become my go to for just about anything. Her page has a certain standard of consistency, which is my way of saying I’ve been repeatedly satisfied with everything I’ve made on her site. If you haven’t ever seen her page, I’d encourage you to go check it out! I have yet to come across a recipe that doesn’t make me go, “omg! I want to make that tonight!” so beware, you might rush off to the store and buy up a bunch of ingredients or become inspired to start a food blog – that’s what happened to me and forevernomday was born.
Now, back to the cookies..
Preheat the oven to 360°F.
Cream the butter and sugars until light and fluffy (5 minutes on medium speed if using a mixer). While the butter and sugar is creaming, whisk together the flour, baking soda and salt in a small bowl. Set aside.
Add the egg and vanilla to the butter-sugar and mix until combined. Add the flour and mix, with a spatula, until barely combined. Fold in the chocolate. Portion the cookies out onto a parchment paper lined cookie sheet. I like to use a melon baller to help keep the cookie sizes consistent. Sprinkle with the flaky salt and bake for 12 minutes, until the edges are golden but the centers are gooey. Let cool on the baking sheet for 5 minutes and enjoy warm!