Recipe adapted from Not Without Salt
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1 1/2 cups brown sugar
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
9 1/2 ounces good-quality milk chocolate, cut into chunks using a serrated knife
Makes around 50 cookies.
1. Using an electric mixer equipped with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5-7 minutes. Scrape down the sides of the bowl when necessary. Continue mixing while adding the eggs one at a time, fully incorporating each egg before adding the next. Add the vanilla extract.
2. In a medium bowl, combine the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture. Mix until just combined, ensuring not to over mix. Using a spatula, fold in the chocolate chunks.
3. Using a small ice cream scoop, place the cookies one inch apart on a baking sheet. Gently press down the dough balls with the palm of your hand and sprinkle each scoop with a bit of sea salt. Bake at 360 degrees for 12 minutes. Remove the cookies from the oven and allow them to bake an additional two minutes on the baking sheet. Place the cookies on a cooling rack to cool.
*You can store the dough in plastic wrap in the refrigerator for up to 10 days.
With thousands of available variations of this beloved cookie, why try mine? Why stray from your reliable chocolate chip cookie recipe- one you have already established as the best -into unknown territory? Allow me to explain. The brown sugar provides an organic sweetness and fluffiness to the dough that contrasts perfectly with the decadent milk chocolate chunks and savory sea salt. So good was the first time I tried this cookie that I savored each bite, not leaving a single crumb on my plate. Served warm with a scoop of vanilla ice cream, this heavenly cookie makes the perfect, crowd-pleasing dessert. The raw dough is sinfully addictive and almost too dangerous to store in the refrigerator on its own. This recipe will soon become a kitchen staple, on-hand whenever you are in need of a quick dessert or a special treat to satisfy your sweet tooth.