The perfect chocolate chip cookie recipe, producing soft, gooey cookies sprinkled with a dash of sea salt to balance the bittersweet bliss.
Everyone has to have a salted chocolate chip cookie recipe. It’s just one of those things you can never go wrong with. Do horrible on a test? Chocolate chip cookies. Have the worst day ever? Chocolate chip cookies. Beat your best running time? Chocolate chip cookies. Need to celebrate a friend’s birthday? Chocolate chip cookies.
I’ve had my fair share of chocolate chip cookie recipe failures. When I was in the third grade, I baked a batch of chocolate chip cookies that were so hard, one of my sister’s braces came off. Since then, I’d like to think I’ve progressed somewhat adequately, and thankfully, you’ll never have to endure what I did, because I’ve got an awesome recipe for you.
There are millions of recipes describing how to make the perfect chocolate chip cookies, each differing slightly from the next. This blog actually showcases a handful of easy cookie recipes I make over the years, from vegan chocolate chip cookies [1], to brown butter chocolate chip cookies [2], to the famous New York Times chocolate chip cookie recipe. [3]
This salted chocolate chip cookies recipe produces a soft cookie that is crisp around the edges, chewy in the center, and oozing melted chocolate. After a face smeared in crumbs and chocolate residue and endless mouthfuls of bittersweet bliss, I knew it was necessary to post this recipe, if not for you, for my own satisfaction.
1. Use packed brown sugar, as that results in a soft, slightly chewy dough.
2. Vanilla extract gives these cookies a beautiful aroma. Make sure you know the strength of your extract because Polish brands for instance, are far stronger than the American ones, so you only need to use a drop or two.
3. I used raw sugar because it’s a staple in my baking pantry (not only is it unrefined, it also has a slight molasses taste, its just better tasting sugar) – I substitute it for granulated and brown sugars in most desserts, but feel free to use granulated instead.
4. Chop the chocolate yourself. It’s less processed, it doesn’t taste artificial like the store bought chips and chunks, and you get to pick which sort of chocolate you want to add in (I go with a somewhat bitter kind because the dough is pretty sweet). 150 g of chocolate may not be enough for the average chocoholic. Use 50 g more if you feel the need. You can also throw in nuts, dried fruit and other cookie add-ins (oats, coconuts, versatility- another one of their outstanding cookie character traits).
5. Sprinkle the tops with a dash of salt. Just do it.
So here it is, a soft, tender chocolate chip cookie recipe, sprinkled with a dash sea salt to contrast the sweet and bitter blend. This is my favorite recipe- after making these, you’ll understand why.
This recipe was updated on 10 November 2021 for your reading convenience.
URLs in this post:
[1] vegan chocolate chip cookies: https://hotchocolatehits.com/2021/03/perfect-vegan-chocolate-chip-cookies.html/
[2] brown butter chocolate chip cookies: https://hotchocolatehits.com/2021/10/big-bold-brown-butter-chocolate-chip-cookies.html/
[3] New York Times chocolate chip cookie recipe.: https://hotchocolatehits.com/2013/09/jaques-torres-chocolate-chip-cookies.html/
[4] Print Recipe: https://hotchocolatehits.com/wprm_print/22435
[5] Pin Recipe: https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fhotchocolatehits.com%2F2015%2F05%2Fsalted-chocolate-chip-cookies.html%2F&media=https%3A%2F%2Fhotchocolatehits.com%2Fwp-content%2Fuploads%2F2015%2F05%2Fsalted-chocolate-chip-cookies.jpg&description=Soft%2C+Chewy+Chocolate+Chip+Cookie+Recipe&is_video=false
[6] Rate Recipe: #commentform
[7] Not Without Salt: http://notwithoutsalt.com/the-last-chocolate-chip-cookie/
[8] Image: https://www.hotchocolatehits.com/wp-content/uploads/2015/05/chocolate-chip-cookies-from-scratch.jpg