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    Simple Salted Chocolate Chip Cookies

    Source of Recipe

    From "Love Welcome Serve" by Amy Nelson Hannon

    Recipe Introduction

    "I looked for what seemed like my whole life for *the* chocolate chip cookie recipe of my dreams. I wanted them to be chewy but crisp. Cakey but still gooey. And I finally landed on this recipe. I have made these cookies for more people than I can count because chocolate chip cookies are always a good idea. Many years ago I shared a similar recipe on my food blog, but it had entirely too many things to measure and more effort than chocolate chip cookies should require. So I've given that recipe a make-under—but with a few new steps that truly send them over the moon!"

    List of Ingredients

    ◦ 3 ⅔ cups all-purpose flour
    ◦ 1 ½ teaspoons salt
    ◦ 1 ½ teaspoons baking powder
    ◦ 1 ¼ teaspoons baking soda
    ◦ 1 ¼ teaspoons ground cinnamon
    ◦ 2 ½ sticks unsalted butter, at room temperature
    ◦ 1 ¼ cups light brown sugar
    ◦ 1 cup plus 2 tablespoons white sugar
    ◦ 2 large eggs, at room temperature
    ◦ 2 teaspoons vanilla extract
    ◦ 1 ½ cups semisweet chocolate chips
    ◦ 1 ½ cups milk chocolate chips
    ◦ Sea salt, for sprinkling


    Set the oven to 350° F. Line a sheet pan with parchment or a silicone baking mat. Clear a space in the freezer large enough to fit your sheet pan. Lay a wire cooling rack down to protect your freezer shelf.

    In a large bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. Set aside.

    In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until very light, about 5 minutes on medium speed. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. On low speed, add the vanilla. Continuing on low, add the dry ingredients in two additions, mixing just until combined. Do not overmix the dough! Using a heavy wooden spoon, stir in the chocolate chips.

    Using a rounded 3 ½-ounce ice cream scoop, or ⅓-cup measure, scoop six mounds of dough onto the prepared sheet pan, using your hands to make them rounded and smooth. They will be the size of generous golf balls. Sprinkle each dough ball with a bit of sea salt and bake for 12 minutes. Remove from the oven, drop the sheet pan flat on the counter so the cookies settle, then place the entire sheet pan in the freezer for 10 minutes. Remove the sheet pan from the freezer and use a spatula to transfer the cookies to a cooling rack to rest. Repeat with the remaining dough.

    Makes 24 big cookies




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