Salted Chocolate Chip Cookies
User Reviews
5
Salted Chocolate Chip Cookies
Description
These Salted Chocolate Chip Cookies start with warm melted butter combined with sugars to create a rich base. Eggs and vanilla add moisture and flavor, while a combination of all-purpose flour, nonfat milk powder, kosher salt, baking powder, and baking soda provides structure and a balanced rise. Semisweet chocolate chips are folded in for bursts of sweetness throughout the cookie. Sprinkling coarse sea salt on top before baking highlights a pleasant salty contrast.
The recipe allows for making smaller or larger cookies; smaller ones bake about 12–13 minutes and are slightly crispier, while larger cookies bake about 9 minutes with a softer center. Pressing slightly on the smaller cookie dough balls before baking encourages spreading. The result is cookies with a tender center and crisp edges, balanced by the interplay of sweet chocolate and finishing salt.
These cookies are suited as a snack, dessert, or to accompany coffee or tea. They can be frozen by scooping dough balls without salt, freezing, then adding salt just before baking, allowing for longer storage and fresh baking on demand.
Ingredients
- 8 ounces unsalted butter melted and just warm to the touch
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 semisweet chocolate chips
- sea salt coarse
Instructions
- Heat the oven to 375°F.
- With a wooden spoon or sturdy spatula, mix together the butter and both sugars in a large bowl, until homogenous, about 1 minute. Add the egg and vanilla and stir until combined, about 1 minute.
- Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined, about 30 seconds. Add the chocolate chips and mix until evenly distributed, about 30 seconds. (If your dough is exceptionally wet, it’s a factor of too-hot melted butter. Throw it in the fridge for a few minutes to firm up before baking.)
To Make Small Cookies:
- Use a level #40 (1 ½ tablespoon capacity) cookie scoop to portion out the dough 2 inches apart onto 3 parchment paper-lined baking sheets. Sprinkle the tops with coarse sea salt. Bake the first two sheets together in the oven, rotating from top to bottom and front to back halfway through baking, about 12 to 13 minutes total. Bake the lone third cookie sheet on the middle rack of the oven for about 9 minutes. The cookies should be golden brown at the edges, but still quite pale in the center. The color will even out more as they cool. Cool completely on the pan.
To Make Large Cookies:
- Use a a slightly heaping #12 (2 ½ ounce capacity) ice cream/cookie scoop to portion out the dough 2 to 3 inches apart onto 2 parchment paper-lined baking sheets. Sprinkle the tops with coarse sea salt. Bake each sheet one at a time on the center rack of the oven for 14 to 15 minutes, until golden brown at the edges, but still quite pale in the center. The color will even out more as they cool. Cool completely on the pan.
Notes
- To customize cookie size, use a medium (#40) cookie scoop for small cookies or a larger ice cream scoop for big cookies.
- Wet your fingers slightly to gently flatten smaller cookie dough scoops before baking to help spread.
- Freeze dough balls unsalted; once frozen, add salt before baking for fresh cookies from frozen dough.
- Use kosher salt as specified; adjust quantities if substituting table salt, which is saltier.
- Frozen dough can last about three months when stored in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30to 35 small cookies (or 12 large cookies)
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1small cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 115mg | 5% |
| Potassium | 60mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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