Sweetsugarbean's Chocolate Chip Cookies with Flaky Salt
Chocolate Chip Cookies with Flaky Salt
Yield: about 2 dozen
1 cup unsalted butter
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups packed brown sugar
1 cup granulated sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups dark chocolate chunks or chopped chocolate (1/2” pieces)
Flaky salt, for garnish
Preheat oven to 375 F. Place the rack in centre of the oven. Line 2 baking sheets with parchment.
Heat butter in medium saucepan over medium-high heat. The butter will froth and bubble, then turn golden. It's okay to stir. When it starts to brown and smell nutty, remove from heat. Let cool so it's barely warm.
Mix together flour, baking soda and salt in medium bowl. In stand mixer with paddle attachment or with electric hand beaters and a large bowl, beat the liquid butter with both sugars on high speed for 2 minutes. Scrape down sides of bowl. Beat in all the eggs at once on high speed for 1 minute. Mixture should be thick and creamy. Add the vanilla. With mixer on low speed, add flour mixture, just until incorporated. Be sure to scrape the bottom and sides of bowl. Stir in chocolate chunks.
If time allows, chill dough for 30 minutes.
Using a portion scoop or 1/4 cup measure, drop dough onto prepared baking sheets, 3” apart. Lightly flatten tops of cookies and sprinkle with flaky salt. Baking one tray of cookies at a time, bake for 7-9 minutes until cookies are puffed and lightly browned around edges. Cool cookies on tray on a cooking rack.
Cookie dough can be kept in air-tight container in fridge for up to 1 week. Dough portions can be frozen for up to 1 month.
Recipe from Sweetsugarbean
This recipe is Alison's go-to cookie recipe. She likes to substitute whole wheat flour for the all-purpose and make them half the size, baking for same amount of time.
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