Sea Salt Chocolate Chip Cookies
I live with a family of cookie monsters I admit. My husband considers himself a cookie connoisseur, as if this were a badge of honor to hang onto. I myself am a purist and a child of the 80's in which I can admit that my favorite cookie does not per say come our of grandma's oven but a bag of Nabisco. I love double stuffed Oreos, yes I said it and you may now judge me for it. What exactly is in them does not deter me so keep your triglyceride comments to yourself, this is my vice and I'm doubling down on my ignorance. With that said my children and husband and family members prefer another cookie of sorts that I have tweaked and perfected over the years from standard chocolate chip cookie recipes I've read. Enter my sea salt chocolate chip cookie. It has just the right amount of sweetness and the salt compliments your taste buds. You may substitute semi sweet or dark chocolate, chips or morsels or chunks, this is all up to you and every one will work and alter the taste a little more to your liking. But try this recipe and I promise it does not disappoint...even for those of us who disagree with putting salt in our sweets and having a penchant for the black and white filled stuffed cookies...wink wink…
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups milk chocolate morsels (personal preference if you like semi sweet use this)
1 teaspoon of maldon sea salt
Directions:
Preheat oven to 375° F. Line a sheet pan with parchment paper
Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and drop by rounded tablespoon onto baking sheets. ( I like to use a rounded cookie scoop for this).
Sprinkle each cookie with a pinch of the sea salt, trying to get at least a few flakes on every cookies
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.