If you’re looking for an indulgent sweet treat- these chocolate chip cookies definitely fit the bill. I think this recipe yields the perfectly balanced cookie. Not overly sweet and with that sought after chewy bite, the brown sugar in this recipe gives the cookies a more caramel flavor, and helps the bottoms brown. These remain soft even the next day. The addition of a bit of sea salt provides the ideal salty note to balance the sweetness of the sugar and chocolate. These cookies won’t last in your kitchen for long- they’re perfect for sharing.
- 1 cup (2 sticks) salted butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 1 tbsp. vanilla extract
- 2 ¾ cups all-purpose flour
- ¾ tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1 ½ tsp. baking powder
- 2 ¼ cups semi-sweet chocolate chips
- Preheat your oven to 360 degrees. Line a sheet pan with parchment paper.
- Cream the butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment until it is nice and fluffy (approx. 3 minutes on medium-high speed.
- Add both eggs and the vanilla and beat for another 2 minutes.
- Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated, but don’t over mix .
- Add the chocolate chips, and mix by hand with a spatula until well-distributed.
- Roll about 2 tablespoons of dough in your hands into round balls, and space them evenly on your prepared baking sheet. They will spread a bit as they bake. Press into each ball with your fingers to flatten them slightly.
- Bake for 12-14 minutes until the edges turn golden brown. Remove from the oven and allow the cookies to stay on the cookie sheet for a minute or 2 so they can firm up. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface.