This recipe that I stumbled upon online (originally from Williams Sonoma), is quite possibly the best cookie recipe ever…seriously! And if you don’t believe me, ask my two-year old who would eat these cookies for breakfast, lunch and dinner if Mommy let her. Not only did I want to find the perfect chocolate chip recipe, I wanted one that incorporated sea salt as an added bonus. There is just something about sweet (yet savory), ooey, gooey, warm, chocolate chip cookies that totally melts my heart. The recipe gets even better when your toddler helps out, adding that extra dash of love and creating a special moment and putting a smile on your kiddo’s face. Meyer even has a Princess and the Frog apron and chef hat that she loves to wear when we cook together and finds the KitchenAid mixer absolutely fascinating. Just beware, if you are making this recipe with your children, they will want to eat the butter (and will do so when you turn your back) and make quite a mess if you let them pour the dry ingredients into the wet ingredients. But just add a pinch of patience into the ingredients list and you will be fine. Enjoy!
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup salted butter at room temperature, (1 stick)
- 1/2 cup packed light brown sugar
- 1/3 cup + 2 tsp granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips (more or less to your taste)
- Sea salt
- Add flour and baking soda to a mixing bowl and whisk for 15 seconds to incorporate.
- To the bowl of a stand mixer, add softened butter and both sugars. Beat with paddle attachment for about 2 minutes, until mixture is smooth and fluffy.
- Add egg and vanilla, beat on LOW speed until combined.
- Add flour, half the mixture at a time, beating on LOW speed until JUST combined after each addition. Don’t over mix, or your cookies won’t be soft and tender.
- Add chocolate chips and stir together with a wooden spoon.
- Cover bowl with plastic wrap and chill for at least 30 minutes.
- Minutes before you want to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Use a large cookie scoop (or a 1/4 cup filled about 2/3 of the way), scoop round balls of dough onto parchment paper about 2 inches apart.
- Press a couple of chocolate chips into the tops of the balls of dough and sprinkle the dough with sea salt.
- Bake for about 10-12 minutes, or until edges are lightly golden brown and tops of cookies look a little underdone.
- Sprinkle a little more sea salt (depending on your taste) on top of the baked cookies.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.