Salted Chocolate Chip Cookies
- Prep Time 0:15
- Cook Time 0:12
- 7 Comments
I’ve never had much of a taste for revenge, but once, after he ruined a beautiful batch of risotto by spitting a freaking cinnamon candy into it as it simmered, I made my little brother a batch of salt pancakes (please note that we were 9 and 12 years old). The gullible, risotto-destroying brat saw nothing amiss in the golden stack of flapjacks presented to him by his big sis, and so he took a huge buttery, syrup-drenched bite. Of course, the cup-and-a-half of Morton I had poured into the batter made his lips curl into a look of disgust before he spat out the half-chewed sodium bomb.
So, this morning, when I told him I was making salted chocolate chip cookies, he said “You would add salt to something delicious. Thank you for being transparent with your intentions this time.”
I promise you this, dear reader: my days of intentionally ruining sweet dishes with copious amounts of salt have gone the way of slap bracelets. Full House and not getting along with my little brother. Now, I only add salt to foods to make them extra delicious. Trust me on this one.
- 1 stick unsalted butter, at room temperature) $1
- 1 1/4 cups firmly-packed brown sugar Pantry
- 1 tbsp pure vanilla extract $4 for 4 oz.
- 1 large egg $1.50 for 12
- 1 3/4 cups all-purpose flour Pantry
- 1/2 tsp salt Pantry
- 3/4 tsp baking soda Pantry
- 1 cup semi-sweet chocolate chips (1 6-oz. package) $1.50 for 6 oz.
- 3 tsp coarse sea salt or Kosher salt $1.50 for 4.5 oz.
Total Cost of Ingredients $9.50
Preheat oven to 350 degrees F. Lightly grease a baking sheet and set aside.
Beat together using a whisk, electric mixer or stand-up mixer the butter, brown sugar, vanilla and egg until fluffy.
Mix together the flour, salt and baking soda in a separate bowl.
Stir the flour mixture into the butter mixture, taking care not to over-mix. Gently fold in the chocolate chips.
Working in batches, drop the dough by rounded tablespoons onto the prepared baking sheet, making sure there are at least 2 inches between each dough ball.
Bake for approx 8 minutes, until the cookies have begun to brown on the bottom but are still soft on top. Put a small pinch of the coarse salt on top of each cookie and press down gently, to embed them slightly. Bake for another 4-6 minutes, or until cookies are golden-brown.
Let cool for at least 5 minutes before serving.
Makes about 30 cookies.