The Ultimate Chocolate Chip Cookies

Thursday, May 15, 2014

Okay, I know it's bold to call a recipe the "Ultimate Chocolate Chip Cookies" but after many failed attempts at dozens of chocolate chip cookie recipes,  I can say these really are the best cookies I've ever made. They have an amazing consistency thanks to the addition of the slight crunch  turinado sugar - a hint of sea salt brings in that salty sweetness I love.

In honor of National Chocolate Chip Day (I know, who knew they got their own day?) I thought I would share.


Salty Sweet Chocolate Chip Cookies

2 Sticks Butter
3 1/4 C Flour ( 14.8 oz)
1/4 C White Sugar
1 1/2 tsp Baking Soda
1/4 C Turbinado Sugar
3/4 tsp Sea Salt
1 3/4 C Brown Sugar
16 oz Bag Chocolate Chips
2 Eggs
1/2 tsp Good Quality Salt
2 tsp Vanilla

1. Preheat over to 360 degrees. Prepare your cookie sheet with parchment paper

2. Cream the butter and sugars until light and fluffy (about 5 minutes). Scrape down bowl and add eggs, one at a time making sure each is incorporated before adding the next egg. Add vanilla.

3. While mixer is working, combine flour, soda and sea salt in a separate bowl whisking to combine.

4. With the mixer on low, slowly add the flour mixture taking care not to over mix. Then use a spatula to mix in the chocolate chips.

5. If time allows, place dough in fridge for 30 minutes. Then use a cookie scoop measure out each cookie and roll into an oval shape. Place the oval scoop of dough on your prepared cookie sheet so that oval stands on end (this helps give you thicker cookies). Dust each with a light sprinkling of good quality salt.

6. Bake for 10 - 12 minutes until lightly golden brown and slightly under baked. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

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