I wanted to try making macrons yesterday, but Derek wanted chocolate chip cookies. Since chocolate chips are faster, they won. I’m kinda bored with just the regular Toll House chocolate chip cookie, so I started searching the ‘net for a new recipe. First I checked all of my favorite food blogs, but I didn’t find anything different.
A quick Google search brought me to Savory Sweet Life’s chocolate chip cookies. Since they claimed to be the best ever, I decided to give them a try. I thought it was interesting that it called for sea salt specifically.
I think the sea salt is the secret to these cookies, it gives them a salt caramel kind of flavor. They were much flatter than I usually prefer in a chocolate chip cookie. Maybe I did something wrong, but mine were wafer thin (I think I didn’t have enough chips). They are very delicious however. And quite addictive. Maybe it is the fact that they are so thin that contributes to the fact that you can eat bunch of them before you realize it. (Or again, maybe it is just me.) They are thin, chewy with crunchy edges, and have a butter salty caramel deliciousness going on. Best chocolate chip cookie ever? Perhaps, but they certainly are different from your standard Toll House.
(EDIT: So I mis-read, and put in too much butter, which is why mine are so thin. I’ll just have to make them again. 🙂 )
- 1 cup (2 sticks) salted butter, softened
- 1/2 cup sugar
- 1 1/2 cup packed brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
- 3/4 tsp. smallish-medium coarse sea salt
- 1 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1/4 chopped walnuts
- Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add both chips and nuts until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!
*please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
*I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags. (The original recipe called for 2 1/4 cups of chocolate chips. It really does need all of those chips, mine were so flat with out it. But I would still add 1/4 walnuts to the 2 1/4 cups of chips, because I like walnuts.)