Soft, slightly chewy chocolate chip cookies sprinkled with a dash of sea salt to balance the bittersweet bliss.
Everyone has to have a chocolate chip cookie recipe. It’s just one of those things you can never go wrong with. Do horribly on an IB Economics test? Chocolate chip cookies. Slug through the worst day ever? Chocolate chip cookies. Beat your best running time? Chocolate chip cookies. Need to celebrate a friend’s birthday? Chocolate chip cookies.
You’ll Need :
1/2 cup (115 g) unsalted butter, softened at room temperature
1/4 cup (50 g) raw sugar (I use Demerara), substitute with granulated sugar if you’d like
3/4 cup (150 g) packed light brown sugar
1 large egg
1 tsp vanilla extract
3/4 tsp baking soda
1/2 tsp salt
1 3/4 cup (220 g) all-purpose flour
150-200 g chocolate of your choice, roughly chopped into bite-size chunks
3/4 cup (100 g) chopped nuts (or any other add-ins), optional
sea salt for sprinkling
Directions :
Preheat the oven to 350 F or 180 C and line a baking tray with parchment paper.
Cream together the butter and sugars for a few minutes or until ligher and fluffy.
Beat in the vanilla extract and egg, until nice and smooth.
Stir in the baking soda and salt.
Then add the all-purpose flour in batches rather than all at once, just to combine.
Finally, fold in the chocolate chunks and any other add-in until well-distributed through out the batter.
Place 2 tbsp sized mounds of dough onto the prepared sheet, 2 inches apart.
Sprinkle the tops with a pinch of sea salt before placing the tray in the oven for 9-11 minutes or until the chocolate has melted, the dough is slightly golden brown and less glossy than before.
Cool for a couple minutes on a wire rack before serving.
* Freezing the cookies: You can also wrap the remaining dough in some cling film (in a log shape) and freeze until you’re ready to bake. Simply slice the log up (1.5 cm thick) and place on a cookie sheet about an inch or two apart, then bake. You don’t even need to thaw out the dough. The baked cookies keep well for about a week, though I doubt they’ll last that long.
