I’ve been on a quest for the perfect salty-sweet cookie/brownie/dessert recipe for a while now. I’ve tried several, only to be disappointed with the results. {{Surely the recipes–not my lack of baking skills–are to blame.}}

I tried this one yesterday, and I have to say…it’s pretty perfect.

Salted Chocolate Chip Cookies

Ingredients:

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 1/2 cups firmly packed brown sugar (the original recipe called for dark brown–I used light brown because that’s what I had on hand)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract (the original recipe called for two teaspoons…but I ran out)
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoons sea salt, plus more for sprinkling on top of each cookie dough ball
  • 2 cups semi-sweet chocolate chips (the original recipe called for 2 1/4 cups…but it seemed silly to me to buy another bag of chips just for that extra 1/4 cup. If you like a TON of chocolate chips in your cookies, go for it…but I didn’t miss the extra chips.)

Method:

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer, like I did), cream the butter and sugars together on medium-high speed until light and fluffy (about two minutes in a stand mixer, three with a hand mixer). Reduce the speed to medium-low and add the eggs, one at a time, mixing well after each egg is added. Add the vanilla. Add the flour, baking powder, baking soda and sea salt. Mix in the chocolate chips using a wooden spoon.

Now, THIS IS KEY. Cover and chill the dough overnight. Chilling cookie dough (this and any other recipe) prevents the cookies from spreading when they bake. You should also put the cookie dough back in the fridge while each batch of cookies bakes, otherwise your first batch of cookies will be perfectly round while the later batches are a big spreading mess.

Heat your oven to 350 degrees. Lightly coat a cookie sheet with cooking or baking spray. Using a cookie scoop or melon baller, scoop out small balls of cookie dough and place about two inches apart on the cookie sheet. Sprinkle a few flakes (or do a few grinds) of sea salt on each dough ball. Bake for 15 minutes, until the edges of the cookies are brown. Remove to wax paper to cool and repeat with remaining {{chilled}} dough.

Voila! You now have the perfect salty-sweet dessert for your next party. Or your next Sunday afternoon cookie binge (NOT ME).

xo

L

Cookie Dough
is it bad that i never want to actually BAKE the cookies? #iheartcookiedough
Dough Balls
fifteen minutes to salty-sweet deliciousness.
Baby Joe
baby joe helped!

Recipe adapted from Savory Sweet Life: 100 Simply Delicious Recipes for Every Family Occasion by Alice Churrah, with tips from Mom It Forward.