Chocolate Chip Cookies With Flake Salt
Adapted from Nestle Toll House [1]
Notes
If your cookies are spreading too thin as they bake, the dough is likely too warm. Refrigerate it for 15 minutes or so to firm it back up before dolloping out onto the baking sheet. Also, if you are baking the cookies in batches on one tray, be sure to let the tray return to room temperature before dolloping the dough onto it. Otherwise, that will also cause the dough to expand too quickly.
Ingredients
- 1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) salted butter, softened
1/4 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon vanilla extract
1 large egg
1 cup high-quality chocolate, like Guittard [2]
Flake salt, for garnish
Directions
- Preheat oven to 375°F. Line a baking sheet with a Silpat or parchment paper.
- In a large bowl, sift flour, baking soda, and salt.
- In a separate bowl of a stand mixer, beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy.
- Add egg, beating well. Gradually beat in flour mixture. Stir in chocolate chips.
- Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes, until cookies are golden brown.
- Sprinkle with flake salt. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Information
- Category
- Desserts, Cookies
- Cuisine
- North American
- Yield
- Roughly 26 cookies
- Total Time
- 19 minutes, 59 seconds