There are only a few things better than a chocolate chip cookie dipped in cold milk. It’s reminiscent of my childhood and it’s a current staple at our home. These salted chocolate chip cookies are so versatile and can be baked to your liking. I love my cookies a bit chewier so I take them out just a few minutes before the baking time and add flaky salt right away and let it hold on to the melted chocolate. When we’re feeling extra fancy, we let them cool completely and make them into ice cream sandwiches or dip half of them in melted chocolate and then sprinkle the sea salt.
These cookies are made with brown sugar, which gives them a chewy texture and a caramelized flavor. You can adjust the number of chips you add depending on your liking. My kids love extra chocolate so I push a few more chips on the top right after they come out of the oven.
Salted Chocolate Chip Cookies
INGREDIENTS
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- flaky sea salt to sprinkle
INSTRUCTIONS
- Arrange a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
- Place the flour, baking soda, and salt together in a medium bowl, mix together and set aside.
- Place the butter and sugar In a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy 2 to 3 minutes)
- Add the eggs, one at a time and beat until blended
- Add the vanilla
- Turn the mixer off and add the flour mixture 1/3 at a time and mix until all of the flour is incorporated. It should be a thick and chunky dough.
- Add the chocolate chips and beat on high speed to thoroughly and quickly mix in the chips, about 5 seconds.
- Using an icecream scoop, scoop the dough to the prepared baking sheet about 1.5 – 2 inches apart.
- Bake until lightly browned on top, 12 to 13 minutes.
- Cool on the pan on a rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
- Spirnkle flaky sea salt before the chocolate cools down completely. This will help the salt stick to the cookie.
- Ejoy with your favorite glass of milk!
