Sea salt and chocolate. Could there be a better combination?
No, no I don’t think so.
Slightly crispy on the outside, nice and soft on the inside, and a pinch of sea salt on top make these chocolate chip cookies a winner. Have them with your afternoon cuppa, or with your morning tea, but HAVE THEM.
These cookies are the perfect combination of sweet and salty and make a wonderful treat after a hard days work in the garden.
The only tricky part, is sharing. 😉
~Mavis
*This recipe will make about 2 1/2 dozen cookies.
Chocolate Chip Cookies
Ingredients
1 cup {226 grams} unsalted butter, softened
1 cup {198 grams} granulated white sugar
1 cup {213 grams} packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups {360 grams} all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons hot water
2 cups {340 grams} semi-sweet chocolate baking chips {Ghirardelli are my favorite}
Instructions
Preheat oven to 375 F.
In large mixing bowl, mix the butter with the sugars on medium speed until nice and creamy. Add the eggs, one at a time and the vanilla. Mix on low speed until incorporated. Stir the baking soda with the warm water first and then add to the batter. Stir in the baking powder, salt and then gradually stir in the flour into the sugar mixture.
Fold in the chocolate chips. Drop heaping 2 tablespoon-sized balls of dough about 2 inches apart on baking sheets.
Bake for 12-13 minutes or until golden. Remove from oven, let cool and then transfer to a wire rack.
Looking to get your cookie fix? Check out more Cookie Recipes.
Aunt Diane from Streator says
Dissolving the soda in water is a great idea. I never thought of doing that! Your cookies look yummy!
Karen says
One thing that tastes even better is caramel and seal salt. Thanks for the recipe!
Karen says
Whoops, that should be sea salt!
KC says
If you’ve tried Ghirardelli’s semi-sweet but not the 60% cacao, try the 60% cacao. They’re larger (wide and flat-ish) chips, but they are so, so good. Meltier, smooth, excellent well-balanced flavor. They’re also the easiest chocolate to temper that I’ve ever run across (granted: not having dabbled in couverture chocolates).
KC says
(I’ve swapped to Guittard due to the child slave labor problem; Ghirardelli had supply-chain-investigation promises that were supposed to deliver in 2020 and they quietly dropped those promises sometime before 2020; Guittard’s 63% cacao chips are *also* really tasty, easy-melt, and fair trade, and are the more typical shape, but they have a more distinctive, slightly fruity [good! but fruity overtones] flavor, while the Ghirardelli was more generalized normal chocolate, if that makes sense? You have probably experienced this with coffee – some are very definitely single-origin fancy coffees with distinctive but delicious flavors, and others are just gonna yell “coffee” with full balance and no especial “notes” and whatnot, and sometimes you just want something that is straight-ahead coffee.)
Dianne says
Where can you find the Guittard chips?
Thank you for the info!
Jamie says
Guittard is my favorite chocolate chip type brand. You can tell they don’t have some of the fillers others do in their taste, melt great, and are gluten free! Their white chocolate chips don’t taste like candy melts, and the milk chocolate chips are huge and oh so good just straight out of the bag!
Kristen says
Joy the Baker has an even AMAZING-ER chocolate chip cookie recipe, Mavis. Google her “Browned Butter Chocolate Chip Cookie” recipe. The extra step is completely, completely worth it. Your high school weight situation will *definitely* thank me.
Cheryl says
They look yummy! Thank you for the recipe! I like anything with sea salt, and chocolate, of course.
Cathy says
Thanks for the recipe! Just made a batch as a birthday gift for a dear friend. These cookies are divine!
Pauline in Upstate NY says
Hi Mavis (and fellow readers) –
Just made these, and, while they are extremely yummy, mine turned out flat, not raised and cakey looking. Did I do something wrong??
Pauline in Upstate NY says
Another thought — I may have figured this out for myself. Instead of using regular size chocolate chips, I used mini’s, because that was what I had, but that probably made a significant change in how much batter was available to coat each chip, hence less “lift” in each cookies. Feedback still welcome if anyone has any other thoughts!