The last word Salted Chocolate Chip Cookies are big bakery-style cookies with crisp edges and a superbly chewy heart, crammed with chocolate chips and sprinkled with flaked sea salt. It is a cookie you completely should style to consider.
Sea Salt Chocolate Chip Cookies
If you happen to’ve ever been fortunate sufficient to eat a Sea Salt Chocolate Chip Cookie from La Grande Orange Cafe, you would possibly presumably recognize my enthusiasm over these cookies.
I tasted their salted chocolate chip cookie just a few weeks in the past whereas at brunch with a friend. I used to be blown away. I make dang good cookies, however that cookie was one thing else.
I’ll have change into a wee bit obsessive about recreating this Salted Chocolate Chip Cookie at dwelling, however it paid off in a tremendous new cookie recipe. I completely LOVE these cookies.
Bakery Model Chocolate Chip Cookies
I’ve made these cookies a number of occasions in lower than two weeks (each gluten-free and conventional recipes have been examined repeatedly) and the opinions have been unbelievable from everybody who has tasted them.
That is at the moment my favourite cookie of all time. Exaggerate a lot? Possibly, however I’d nonetheless take certainly one of these over another cookie on the market.
The scale of the cookie will decide the feel. In order for you a large bakery-style cookie with crisp edges and a superbly chewy heart, observe the recipe precisely and make the cookies large. (Simply three to a baking sheet, severely!)
There is no such thing as a approach to get that excellent texture with out the large cookie. Belief me on that, okay? I made among the cookies smaller and so they have been actually good, however the big ones have been so significantly better!
Kitchen Tip: I take advantage of this scoop, this baking sheet, and these cooling racks to make this recipe.
Salted Chocolate Chip Cookies
You’ll want the next components to make this recipe:
- mild brown sugar
- butter
- eggs
- vanilla extract
- all-purpose flour
- quaint rolled oats
- baking soda
- kosher salt
- semi-sweet chocolate chips
- Maldon flaked sea salt or coarse sea salt
Aspect word – don’t let the oatmeal on this recipe deter you from attempting them. There’s barely a touch of oatmeal taste, however it gives a superbly chewy texture that may’t be beat.
Salt On Chocolate Chip Cookies
The ending salt is absolutely necessary right here. There aren’t a variety of fancy spices and components in my kitchen, however Maldon flaked sea salt is a key ingredient in these cookies.
You should buy it in some grocery shops, however I discovered the very best costs by far on Amazon. (I promise that in the event you purchase it, you’ll use it for extra than simply these cookies!) Nonetheless, in the event you don’t need to purchase a flowery salt, coarse sea salt and even kosher salt will work.
Simply be further cautious when sprinkling the salt on the cookies, because the smaller grains of salt can rapidly make them “salty” as an alternative of giving only a trace of salt with the candy cookie.
If you happen to don’t occur to be a chocolate lover, I like to recommend trying out the Coconut Lover’s Oatmeal Cookies and the Almond Shortbread Thumbprint Cookies.
And for just a few extra chocolate free cookie choices, strive these Iced Caramel Toffee Oatmeal Cookies or Double Vanilla Delight Sugar Cookies. Each of these cookies are pinned to my Can’t Wait To Eat This board on Pinterest!
Take a look at all the Gluten Free Dessert Recipes on this web site!
Servings: 14 big 5″ cookies
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Place the sugar in a big mixing bowl. Add the recent melted butter and beat till easy. Let cool for a couple of minutes earlier than including the eggs and vanilla and beating as soon as extra.
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Whisk collectively the dry components and slowly add them to the moist components. Stir to mix. Add the chocolate chips and stir properly to verify they’re evenly distributed. Refrigerate the dough for no less than one hour, or till totally chilled.
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Preheat the oven to 325°F. Scoop the dough into golf ball sized balls and place on a parchment-lined baking sheet. (Keep in mind, simply three cookies to a baking sheet!)
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Bake for 16 minutes. Take away from the oven and instantly sprinkle with Maldon salt. Let cool for 1-2 minutes on the baking sheet after which take away to a wire rack.
The ending salt is absolutely necessary right here. There aren’t a variety of fancy spices and components in my kitchen, however Maldon flaked sea salt is a key ingredient in these cookies. You should buy it in some grocery shops, however I discovered the very best costs by far on Amazon. (I promise that in the event you purchase it, you’ll use it for extra than simply these cookies!)
Nonetheless, in the event you don’t need to purchase a flowery salt, coarse sea salt and even kosher salt will work. Simply be further cautious when sprinkling the salt on the cookies, because the smaller grains of salt can rapidly make them “salty” as an alternative of giving only a trace of salt with the candy cookie.
Final however not least, don’t let the oatmeal on this recipe deter you from attempting them. There’s barely a touch of oatmeal taste, however it gives a chewy texture that may’t be beat.
Energy: 468kcal · Carbohydrates: 58g · Protein: 5g · Fats: 24g · Saturated Fats: 14g · Polyunsaturated Fats: 1g · Monounsaturated Fats: 7g · Trans Fats: 1g · Ldl cholesterol: 62mg · Sodium: 243mg · Potassium: 233mg · Fiber: 3g · Sugar: 36g · Vitamin A: 454IU · Calcium: 52mg · Iron: 3mg
{initially printed 5/8/15 – recipe notes and photographs up to date 10/21/24}
