Featured Other Desserts Recipes

THE Chocolate Chip Cookie

October 30, 2017



Not too Sweet

Sea Salt

What more can someone want in a cookie?

I love these cookies because you can make them into large ones, small ones, keep them chewy or brown them. Whatever you choose, they are AWESOME.


1 cup, 226g unsalted butter, melted and cooled to room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2½ cups all-purpose flour, spooned and leveled,  300g exactly

1½ tsp salt 

1 tsp baking soda

2 large eggs

2 tsp vanilla extract

2 cups semisweet chocolate chips

Flaky sea salt



1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.

2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until the mixture forms one mass and starts to pull away from the sides of the bowl. 

3. Whisk in one egg to the sugar-butter mixture, stirring until it’s fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.

4. Add the dry ingredients to the wet and stir with the spatula to fully combine. Make sure you’ve scraped the bottom of the bowl and there are no streaks of dry ingredients left. Stir in the chocolate chips.

To bake after the dough rests (recommended): Scoop the dough with a cookie scoop or an ice cream scoop and place on a parchment-lined baking sheet. Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 4 hours and up to 3 days. You can also freeze the chilled balls of dough in an airtight zip-top bag for up to 1 month. 

Thirty minutes before baking, preheat the oven to 190ºC. Sprinkle the dough with flaky sea salt and bake 5cm apart on a parchment-lined baking sheet for 12 to 16 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Pinch of Love,


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