I was bored and hungry last Sunday, so I decided to *attempt* to bake a batch of chocolate chip cookies. I found a recipe on MyRecipes that looked simple enough for an amateur baker (me), and to my surprise I ended up NAILING it. The recipe was easy to follow and also super hard to mess up (I’m pretty sure I botched some of the ingredients and my cookies still ended up delicious and beautiful).
I think the key to this recipe is making sure you have a good salt to sprinkle over the top. I went searching for extra large salt flakes and ended up buying Falksalt Crystal Flakes (also shoppable below), which worked perfectly (taste wise and aesthetic wise).
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 8 ounces bittersweet chocolate, coarsely chopped
- Flaky sea salt or Maldon
- Preheat oven to 450°.
- Lightly spoon flour into dry measuring cups; level with a knife. Whisk together flour, baking soda, baking powder, and salt.
- Beat butter and sugars with an electric mixer at medium speed, occasionally scraping down sides of the bowl, until light and fluffy, 2-3 minutes. Add eggs and vanilla; beat until pale, 4-5 minutes. Reduce mixer speed to low and gradually add flour mixture until just blended. Fold in chocolate chunks using a rubber spatula.
- Scoop dough into even portions (2 tablespoons each) and arrange 2 inches apart on 2 parchment paper-lined baking sheets (maximum of 6 cookies per sheet). Sprinkle cookies with flaky salt and refrigerate sheets until dough is firm to touch, 10 minutes.
- Bake at 450°, rotating baking sheets halfway through cooking, until just golden brown around the edges, 6-7 minutes. Let cool on baking sheets for 5 minutes, then transfer to a cooling rack. Repeat process with remaining dough.