Sundays can be a bummer. My Sundays usually consist of work, studying, and dread surrounding my inevitable return to classes on Monday morning. But when I do have a day free of work and worry, I find that there is nothing better than a little bit of comfort food on a lazy Sunday afternoon. I dream about dishes that are warm and inviting and perfect to nibble on while relaxing at home. Something simple. Something that I can trust. A recipe that I know will turn out great every single time.
One of my all-time favorite comfort foods is the chocolate chip cookie. And these cookies are serious. They mean business. Not only are they the size of your head, and no, I am not over-exaggerating, they are filled to the brim with bittersweet chocolate chips and topped with a dash of salt. These Salted Bittersweet Chocolate Chip Cookies are everything that you look for in a cookie. They have smooth, creamy centers, crispy outer edges, and, of course, plenty of chocolate! They are incredibly addicting. At first look, you won’t think you can eat more than one, but believe me, you are dead wrong.
Salted Bittersweet Chocolate Chip Cookies
| Yield | 20 to 25 cookies |
| Meal type | Cookies |
Ingredients
- 2 cups + 1 tablespoon all-purpose flour
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoon kosher salt, plus more for sprinkling
- 2 sticks unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup + 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2 cups bittersweet chocolate chips
Directions
| 1. | Line a few baking sheets with parchment paper. |
| 2. | Whisk together the flour, baking powder, baking soda, and 1/2 teaspoon of salt in a medium bowl. Set aside. |
| 3. | Beat the butter, both sugars, and vanilla in the bowl of an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, blending well after each addition. With the mixer on low speed, add the flour mixture in three additions, blending until just incorporated. Fold in the chocolate chips. |
| 4. | Using an ice cream scoop, form the dough into large balls and place on the prepared baking sheets, spacing them 3 inches apart. Press each cookie down slightly with the palm of your hand. Chill the dough in the refrigerator for at least 2 hours, or overnight. |
| 5. | Preheat the oven to 375°F. Sprinkle each cookie with a pinch of salt. Bake for 12 to 14 minutes, until the edges are lightly golden brown and the centers are puffed. Remove from the oven and let cool for 5 minutes. Transfer the cookies to wire racks and let cool completely. |
{ 4 comments… read them below or add one }
You’ve got some mouth-watering photography here!
These cookies look so totally tempting! YUM. I’m ready for dessert now.
We are a house of Chocolate Chip Cookie lovers! I am always trying new recipes, searching for the elusive “best ever”. I will most certainly test your wondrous cookie recipe, they are just spectacular!
Wow! Just making these now, and I cannot think of enough good things to say about them! The depth of flavor is incredible! Thank you so much for posting this recipe. It will be my go-to recipe anytime I crave bittersweet chocolate. You are an amazing baker…so glad I found this recipe through Google!
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