It’s only fitting to start my new blog with one of the most loved (and easy) recipes of all time. I absolutely love chocolate chip cookies. But it’s even better with a sprinkle of sea salt! I find that the salt brings out the richness of the chocolate, and makes the cookie even more flavorful. This recipe uses dark or semi-sweet chocolate, but feel free to substitute for milk. There is also Greek yogurt in this recipe, which makes the cookie moist. Enjoy! These will surely impress anyone.
Brown butter – this creates an amazing hazelnut aroma which adds richness to the cookies. Make sure not to over brown it or it will taste bitter! Keep whisking!
Add the dry ingredients bit by bit. Stop mixing once all the flour bits are gone.
Add the chocolate chips. I only had dark and semi-sweet at home, which were of different brands and sizes. But I guess the cookies turned out looking okay!
- 2 ¼ cup all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon of sea salt, plus more for sprinkling
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups packed dark brown sugar
- ¼ cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon plain Greek yogurt
- ¾ cup semi-sweet chocolate chips
- ¾ cup dark chocolate chips
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- Whisk butter and sugars until blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients bit by bit and mix until combined and you don’t see anymore of the flour.
- Stir in the chocolate chips.
- Chill your dough for 2 hours in the refrigerator. This makes it easier to form the dough into balls and keep a uniform shape when baking.
- When the dough is chilled, preheat the oven to 350F/175C.
- Use a tablespoon and measure out the dough to roll into balls. I used about 2 tablespoons per dough ball. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
- Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. Mine were done at 8 minutes. They will look a bit underdone in the middle, but will continue to cook on the baking sheet when out of the oven. Cool the cookies on the sheets and sprinkle with a little sea salt.
- Remove the cooled cookies from the baking sheets after 5 minutes and transfer to a wire rack to cool completely.