Sometimes you just need a good chocolate chip cookie. That was me today. I was sitting at my table, staring out the window, and my soul said it needed a chocolate chip cookie. Well, who am I to deny my soul anything? So, there I was, 10 minutes later, whipping up some chocolate chip cookies. However, my soul was speaking a little something different today. We needed a salted chocolate chip cookie. Again, who am I, right? So there I was, making them with sea salt. Well, it turns out that maybe my soul was onto something because these cookies turned out so darn good. I had to eat one straight out of the oven, doing the whole “ha, sss, hoo, hoo, sss ..” thing that happens when you eat something ridiculously hot. You know what I’m talking about. We’ve all been there at a restaurant when your plate comes and you’re starving so you shove a big bite in your mouth, only to be met with the gates of hell blowing flames straight into your mouth and you try to blow the flames out, but it doesn’t quite work. ANYWAY, the cookie was worth it, flames in my mouth and all. I knew I had to share this recipe with everyone right away. So here we are, thanks to my chocolate chip cookie loving soul, a sea salted chocolate chip cookie.
Ingredients:
- 1/2 cup butter, softened
- 1/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla
- 1 egg
- 1/2 tsp baking soda
- 1/8 tsp table salt
- 1 1/4 cups flour
- 1 1/2 cups semi-sweet mini chocolate chips (regular ones will work fine too)
- about 1 tbsp of coarse sea salt flakes
*makes about 12 cookies*
Directions:
1. Preheat oven to 350℉
2. Mix together the softened butter and the granulated sugar until fluffy.
3. Mix the brown sugar and vanilla into the butter mixture.
4. Scrape the bowl with a rubber spatula and then mix in the egg.
5. In a separate bowl, stir the table salt and baking soda into the flour.
6. Mix the flour mixture into the butter mixture in your mixing bowl.
7. When all the ingredients have come together and are smooth, stir in the chocolate chips.
8. Grease a cookie sheet and form the dough into rounds about 2 inches wide and about 1/2 inch thick.
9. Sprinkle a pinch of the coarse sea salt onto each dough round.
10. Bake for 15 minutes or until the edges are firm and the cookie is golden brown.
11. Sprinkle a little bit more sea salt onto each cookie immediately after removing the tray from the oven.
12. Let cool for about 10 minutes until the center is firm enough for you to easily remove the cookie from the tray. Enjoy!
CatTailsandCookies.com 