Chewy Chocolate Chip Cookies with Sea Salt
This is a recipe I wrote in high school. It is for classic chocolate chip cookies, however, it is the EXACT way that I love chocolate chip cookies. The recipe is written specifically for my preferences, with proportions for chocolate chip cookies that are gooey, chewy, cakey, chocolatey, and have the perfect amount of sugary molasses-ness (thanks to using more dark brown sugar than granulated s sugar).
Pro tip: when you’re done making the dough, put it in the fridge for a bit. If the dough is too warm, the cookies will fall flat. But, if the dough is too cool, the cookies will bake around the edges, but not in the middle.
Ingredients
2 1/4 cups of all purpose flour
1/2 teaspoon of baking soda
1/2 cup of salted butter
1 cup of dark brown sugar
1/2 cup of granulated sugar
1 teaspoon of salt
2 teaspoons of vanilla extract
2 eggs
Measure with your heart how many chocolate chips you want
Finishing sea salt
Instructions
Preheat oven to 325°F. In a large bowl mix flour, baking soda and salt together.
In a mixing bowl, cream butter with sugar and brown sugar until thoroughly mixed.
Beat eggs into cream butter mixture one at a time. Then add vanilla extract.
Slowly add flour, baking soda and salt mixture to the mixing bowl.
Once everything is combined, add chocolate chips.
Let the dough cool in the refrigerator for about 15 to 30 minutes before baking.
Once the dough is chilled, roll dough into balls and place on a cookie tray. Bake for 8 - 10 minutes or until the edges of the cookie begin to brown. As soon as they come out of the oven, sprinkle a bit of finishing sea salt on top.
When they’re done baking, set aside to cool.
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