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Author Notes: The ideal chewy, caramelized chocolate chip cookie -- laced with perfectly crisp edges and an extra dash of salt. - Julie Myers
Makes approximately 24
- 8 ounces (2 sticks) butter, melted
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 teaspoons salt
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1/3 cups flour
- 1 1/2 teaspoons baking soda
- 2 cups bittersweet chocolate chips (you can also use 1 cup bittersweet + 1 cup milk)
- Sea salt for sprinkling
- Preheat the oven to 375 degrees. Prepare two baking sheets with parchment.
- Combine sugars in a large mixing bowl. In a separate bowl, whisk together the flour, salt, and baking soda.
- Melt the butter on the stove on low heat. Once the butter is completely melted, turn up the heat until the edges start to bubble. Remove from heat immediately.
- Add the melted butter to the sugar mixture and stir until incorporated. Add the eggs and vanilla and beat well.
- Gently fold in the flour until until almost completely incorporated (there should still be some chunks of flour remaining). Add the chocolate chips and stir to combine, incorporating the last bits of flour into the dough.
- Portion your dough onto the baking sheets in tablespoon sized balls with about two inches in between them. Sprinkle each one with sea salt and pop in the oven. Check the cookies after 10 minutes. Your nose will be your guide! Once they are a rich caramel brown, remove them from the oven (they should be quite soft). Let cool to a reasonable temperature and enjoy!