Salted Chocolate Chip Cookies
A luscious mix of gooey dark and milk chocolate with a touch of sea salt for the perfect balance of irresistible sweet and salty in every bite.
Ingredients
- 2 and ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 and ¼ teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- sea salt
Instructions
- In a medium-sized bowl, whisk together flour, baking soda, and kosher salt. Set aside.
- In a large bowl using an electric mixer, lightly cream together butter and sugars; try not to incorporate too much air. Add eggs, one at a time, then vanilla extract; mixing after each addition until smooth.
- Add flour mixture to wet ingredients; mix just until combined.
- Gently fold in dark chocolate chips and milk chocolate chips.
- Cover cookie dough with plastic wrap and refrigerate for 30 minutes, or overnight.
- Preheat oven to 350F degrees.
- Scoop chilled dough into 2 teaspoon balls, or use a small cookie scoop to scoop balls of dough. Place on an ungreased baking sheet or silicone mat/parchment paper lined baking sheet. Sprinkle with sea salt. Keep dough chilled in between batches.
- Bake 8-10 minutes, or until edges are golden brown.
Notes
Salted Chocolate Chip Cookies should be stored in an airtight container and will keep 4+ days.
Recipe adapted from Dan Kluger.
