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Sea Salt Chocolate Chip Cookie Recipe

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This recipe for Sea Salt Chocolate Chip Cookie is from The Newlywed Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups minus 2 T (8 1/2 oz.) of cake flour (make sure to use cake flour)
1 2/3 cups (8 1/2 oz.) bread flour (again, make sure it is bread flour)
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt, such as Kosher
2 1/2 sticks (1 1/4cups;10 oz.) unsalted butter, softened, room temp.
1 1/4 cups (10 oz.) light brown sugar
1 cup plus 2 T (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/4 pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghiradelli
Sea salt or Kosher salt for garnishing
Directions:
Directions:
Step 1
Combine flours, baking soda, baking powder and salt in a bowl. Whisk well; then set aside. Using a mixer - cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients slowly and mix until well combined. Add the chocolate chips and mix briefly to incorporate. Press plastic wrap against the dough and refrigerate for 24 to 36 hours. The dough may be used in batches and can be refrigerated for up to 72 hours.

Step 2
When you are ready to bake, preheat oven to 350ºF. Remove the bowl of dough from the refrigerator and allow it to soften lightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop (makes nice and big cookies) scoop the mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes. Make sure not to over bake! Transfer the baking sheet to a wire rack for 10 minutes to cool.
Personal Notes:
Personal Notes:
Don't be afraid of a little salt, it actually enhances the taste of the chocolate!

 

 

 

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