Is there anything more classic than chocolate chip cookies? I love them soft and chewy, or thin and crispy, or fresh from the oven, or even straight out of a Chips Ahoy! package (I'm no cookies snob!). I have a bunch of memories of getting home from elementary school and being greeted by freshly baked chocolate chip cookies. My mom is the kind of baker who never does anything exactly the same twice, and I loved how her cookies where a tiny bit different every time she made them.There are SO many good chocolate chip cookie recipes out there. This one is a slightly adapted from Martha Stewart as I prefer to use all dark (or semi sweet) chocolate chips and additional sea salt. They turn out thin with crispy edges, soft centers and plenty of flavor.Dark Chocolate and Sea Salt Cookies, makes two dozen.
Needed: 3 1/2 cups flour, 1 1/4 teaspoon baking soda, 1 1/4 teaspoon baking powder, 2 teaspoons salt, 1 1/4 cups softened butter, 1 1/2 cup brown sugar, 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract, 2 cups dark chocolate chips and 2 table spoons coarse grain sea salt.
In the bowl of stand mixer (or just with an electric mixer) cream together the softened butter and sugars. Add in the eggs and vanilla extract and cream until combined. In a separate bowl whisk together the flour, baking soda, baking powder and salt (not the coarse grain sea salt, that's for the topping). Add the flour mixture to the butter batter and mix until just incorporated. Add in the chocolate chips and stir until just combined. Spoon batter onto a baking sheet lined with parchment paper. Sprinkle the tops with sea salt. Bake at 350 F for 16-18 minutes until edges are browned. Enjoy! xo. Emma