RECIPE: SEA SALT CHOCOLATE CHUNK COOKIES

RECIPE CREDIT MYRECIPES

I was bored, hungry and needed some content last Sunday, so I decided to *attempt* to bake a batch of chocolate chip cookies. I found a recipe on MyRecipes that looked simple enough for an amateur baker (me), and to my surprise I ended up NAILING it. The recipe was easy to follow and also super hard to mess up (I’m pretty sure I botched some of the ingredients and my cookies still ended up delicious and beautiful).

I think the key to this recipe is making sure you have a good salt to sprinkle over the top. I went searching for extra large salt flakes and ended up buying X, which worked perfectly (taste wise and aesthetic wise).

+ INGREDIENTS

1 3/4 cups all-purpose flour

1 1/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup unsalted butter, softened

3/4 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 1/2 teaspoons vanilla extract

8 ounces bittersweet chocolate, coarsely chopped

Flaky sea salt or Maldon

+ DIRECTIONS

Preheat oven to 450°.

Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.

Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.

Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.

Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.