This is my go to cookie recipe. It is cookie perfection. In fact because of this cookie I will no longer eat just any cookie….because few cookies can really compare.
To mix things up a bit I sometimes swap out the milk chocolate chips for other candy pieces. Below are some of my favorites…
The Salted M&M Cookie: Instead of the chocolate chips use M&M’s. I love the variety of colors in the standard M&M’s but you can make a festive cookie by using the holiday M&M’s or M&M’s in your party’s colors. For instance, at Christmas-time I use red and green M&M’s and at Easter the pastel pinks, purples, blues & greens, etc.
The Salted Triple Chocolate Cookie: Instead of chocolate chips use equal parts white chocolate chips, milk chocolate chips and nonpareils (or three different chips of your choosing).
I have made a reverse chocolate chip cookie out of this recipe as well as a salted chocolate chip caramel recipe but those are slightly different so I will be posting those recipes soon :).
The Salted Chocolate Chip Cookie (& Other Yummy Variations)
Ingredients:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons baking powder
1 ½ teaspoons salt
2 ½ sticks ( 1 ¼ cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds Milk Chocolate Chips (or desired candy)
sea salt
sea salt
Directions:
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop candy pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours (or up to 72 hours).
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Shape the dough into 1 inch size balls (approximately the size of a golf ball) and set onto the baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake for approximately 10 to 12 minutes in the oven…until partially baked and soft. Do not worry if cookie looks slightly under-baked, it will continue baking outside the oven. Transfer sheet to a wire rack for 10 minutes or so. Then carefully transfer cookie to a baking rack.
Yield: Approximately 30 to 36 cookies
Recipe adapted from Jacques Torres