Salted Chocolate Chip Cookies
User Reviews
5
Salted Chocolate Chip Cookies
Description
Salted Chocolate Chip Cookies feature a combination of all-purpose flour, baking powder, baking soda, and kosher salt mixed with multiple sugars and butter to form a dough that bakes into cookies with a delicate balance of chewiness and crispness. The inclusion of large yolks and whole eggs with vanilla extract contributes to a moist, fluffy texture. Coarsely chopped bittersweet chocolate adds varying pockets of melting richness. Sea salt sprinkled on top before baking heightens the chocolate flavor and introduces a subtle savory note.
Baking at a moderate temperature of 375°F for 8-10 minutes ensures the cookies are just golden around the edges while still soft inside, firming up as they cool off the pan. The recipe allows for making dough ahead and storing it refrigerated up to a day, which can improve flavor and texture development.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup butter room temperature, unsalted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 2 egg large yolks
- 1 egg large
- 1 tablespoon vanilla extract pure
- 8 ounces bittersweet chocolate coarsely chopped, or semisweet chocolate
- sea salt like fleur de sel, finishing or flaky
Instructions
- Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside.
- In a medium bowl, whisk flour, baking powder, kosher salt, and baking soda; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, stir together butter, brown sugar, sugar, and powdered sugar on low for 30 seconds.
- Turn mixer up to medium and beat until light and fluffy, 3-4 minutes.
- Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes.
- Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
- Stir in chocolate by hand.
- Spoon a small cookie scoop or tablespoon, drop scoops of cookie dough onto prepared baking sheets, spacing 1-inch apart.
- Sprinkle cookies lightly with sea salt.
- Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (the cookies will firm up as they cool).
- Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
Notes
- Cookie dough can be prepared up to one day in advance and stored covered in the refrigerator.
- Nutrition values provided are estimates and may vary depending on ingredient brands and portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 173kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 33mg | 11% |
| Sodium | 101mg | 4% |
| Potassium | 96mg | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 155IU | 3% |
| Calcium | 26mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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