Chocolate Chip Cookies

Hey hey y’all! Coming at you today is a recipe for crispy edged, extra caramelized chocolate chip cookies. I’ve adapted this recipe from a Buzzfeed article I found ages ago that unfortunately I can’t seem to find anymore. If I do find it I’ll pop the link in the comments.

We’ve got pink sea salt in our house so that’s what I’ve used. It’s the good stuff from Costco.

This is how dark the mixture is when it’s first combined. After whisking vigorously for a minute or two the batter will lighten considerably.

Make sure you mix thoroughly by scraping the bottom of the container with your spatula. You don’t want to end up with pockets of flour in your cookies!

As you can see, pre-refrigeration the dough looks very loose. After chilling for several hours it will firm up.

I know the recipe says flaky sea salt and I highly encourage you to use that. We only had the pink sea salt on hand so that’s what I used.

Shown here, you can see how flat the cookies came out. The brown sugar I used caramelized in the edges and makes the cookie chewy and crisp around the outside.

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and cooled

• 1¼ cups packed dark brown sugar

• ¾ cup granulated sugar

• 2½ cups all-purpose flour

• ¾ teaspoon fine sea salt

• 1 tsp baking soda

• 2 eggs

• 2 tsp vanilla extract

• 12- ounce bag semi-sweet chocolate chips

• Flaky sea salt

Instructions:

1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

2. Whisk both sugars in a large bowl and make sure to break up any large chunks. If there are any stubborn lumps, break them up with your fingertips. 

3. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl. Scrape the sides of the bowl with a flexible spatula.

4. Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

5. Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. 

6. Stir in the chocolate chips.

7. Scoop the dough into ¼ cup balls and place on a parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month.

8. Thirty minutes before baking, preheat the oven to 375ºF. Sprinkle the dough with flaky sea salt and bake 3 inches apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

9. Enjoy!