Chocolate Chip Cookies
INGREDIENT LIST
Chocolate Chip Cookies
Dry Ingredients
½ tsp salt
1 tsp baking soda
2 ¼ cups (280g) all-purpose flour
Flaky Sea Salt (Maldons is the best!)
Wet Ingredients
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract
Add-ins
2 cups (340g) chocolate chips (milk, dark, or semi-sweet)
Optional: 1 cup chopped nuts (e.g., walnuts or pecans)
How to Make
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl or kitchen Aid, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 to 4 minutes.
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined—do not overmix!!
Fold in the chocolate chips and optional nuts
Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one.
Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Just when they look almost done, take out!! These are so easy to overcook.
Take out, ADD SEA SALT STAT.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
