Do we really need another chocolate chip cookie recipe? Really?
Um, yeah. We need this one.
Sure, you could sprinkle salt on your favorite chocolate chip cookie recipe. But there’s something about the texture and flavor of these cookies right here that I can’t quite put my finger on. Salt, of course, but the cookie itself is both crisp and tender, and the flavor is rich without being over the top. This recipe is inspired by one I found in a recent issue of Bon Appétit, but I’ve altered it a bit and love the results.
So the question isn’t, “Do we really need another chocolate chip cookie recipe?” The question is, “When are you going to make this one?”
sea salt chocolate chip cookies
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt (slightly less if you’re using table salt)
1/4 tsp. baking soda
1 stick (1/2 cup) unsalted butter, softened at room temperature
3/4 cup lightly packed light brown sugar
1/4 cup granulated sugar
1/4 cup powdered sugar
2 large eggs
1 tsp. vanilla
1 1/4 cup semisweet chocolate chips or chunks (I prefer Callebaut chocolate chunks)
flaky sea salt for finishing (I prefer Maldon)
Preheat oven to 375 degrees; line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, salt and baking powder to combine. In the bowl of a stand mixer (or using a large bowl and hand mixer), cream together the butter, brown sugar, granulated sugar and powdered sugar until the mixture is very light and fluffy, about 3 minutes. Add the eggs and vanilla and continue mixing on medium speed until the mixture is very light and fluffy, about 3 more minutes. Turn the mixer off; add the dry ingredients and then mix on low speed until it’s all combined. Mix in chocolate chunks.
Scoop rounded tablespoons of cookie dough onto the lined cookie sheets, spacing 1 inch apart. Use your fingers to gently flatten the tops of the cookies (to make the salt adhere better). Sprinkle each cookie with a pinch of sea salt flakes. Bake cookies for 6 minutes, rotate the cookie sheets in the oven, then bake another 5 to 6 minutes (10 to 12 minutes total), until cookies are golden. Transfer to a wire rack to cool. Makes about 3 dozen cookies.