I’ve been on the search for a satisfying chocolate chip cookie that is irresistibly chewy, soft, and complete with a large glass of cold milk. A glass of milk with cookies is like eating cake with icing, so much so that I might as well include milk in my list of ingredients haha. I’ve made this recipe twice during Thanksgiving because it was that good and found myself making it again yesterday, despite having to study for an exam. I froze a few to stave off any cravings I may have during the next few weeks for these cookies, who I know will be calling my name.
If you need to destress or procrastibake to avoid that monster of a exam that you’ll be facing in a week, then take a break. Give these cookies a chance, you’ll be delighted.
Sea Salt Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups dark brown sugar, packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg and 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon greek yogurt (or sour cream)
- 1 ½ cups semi-sweet chocolate chips
Preheat: 350 Fº
- Prepare a baking sheet with parchment paper.
- Combine the flour, baking soda, and salt in a small bowl. Set aside.
- Cut the butter into slices and place in a medium skillet over medium heat. As the butter begins to melt, whisk constantly for several minutes until it starts to smell nutty and you see brown bits forming on the bottom. You now have browned butter. It will add a different dimension to the cookies with it’s nutty aroma.
- Remove from heat immediately and set aside in a separate bowl to cool.
- Beat together the cooled butter with the brown sugar and granulated sugar.
- Beat in the egg, egg yolk, vanilla extract, and greek yogurt on low speed, until incorporated for about 10-15 seconds. Gradually beat in the dry ingredients by hand with a rubber spatula. This will prevent you from over mixing the dough, which will cause a stiff cookie.
- Fold in the chocolate chips. Chill for an hour in the refrigerator. Don’t skip the chilling step, you’ve already made it this far.
- Roll the cookie dough in balls about 3 tablespoons of dough each and place on the prepped baking sheet.
- Sprinkle as much or as little sea salt as you like on the cookies before placing in the oven. Bake for 9-11 minutes at 350 Fº.
- Remove the cookies and place on a wire rack to finishing cooling.
Adapted from the Ambitious Kitchen
-For more variation, you can use both milk and semi-sweet chocolate chips, adding ¾ cup of each. Even better, you can use chunks, mini chips, or whatever type of chocolate you desire.
-The longer you refrigerate the dough, the better the flavor of the cookies.
-This recipe can be made without a mixer or electric beater for ease and convenience as well.
-Underbaked cookies are the secret to having soft and chewy cookies the next day so be careful not to go over the 9-11 minutes.
-You can freeze this dough for up to 3 months. Roll into balls and place into freezer friendly bags. To bake, simply place on a baking sheet and bake as directed adding a minute to the bake time.