…yet another variation of the popular cookie recipe
In the course of my lifetime, I’ve probably consumed close to 1,000 chocolate chip cookies. Some were soft and chewy while others were hard and crispy. Most of them, however, were eaten beforethey were baked, straight out of the bowl :). There are literally millions of recipes for this popular cookie that are published online and in cookbooks, and I’m on a mission to try all of them. Well….maybe not all of them. Just the good ones…like these “crispy chewy chocolate chip cookies” by the Smitten Kitchen.
They turned out amazing and definitely deliver on flavor and texture. However, I found myself wishing there were more chocolate chips in every bite. But then again, I’m a chocoholic and sometimes eat chocolate chips straight out of the bag…and by sometimes I mean like every night. But let’s pretend I didn’t just write that and that you didn’t really read that.
Anyway, to balance out the sweetness of the dough, I topped these cookies off with a sprinkle of sea salt. Best decision I ever made! I only used half of the cookie dough, and reserved the rest for another cookie recipe that I will be posting soon…so stay tuned! :)
Recipe adapted from: The Smitten Kitchen
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate chips
Sea salt, for sprinkling on top
(1) Preheat the oven to 325°F. Grease cookie sheets or line with parchment paper.
(2) Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
(4) Stir in the chocolate chips by hand using a wooden spoon.
(6) Sprinkle sea salt over the tops of the cookies before baking.