Bean loves the sweet salty combo of chocolate dipped pretzels, of my sweet and salty cupcakes, but his favorite thing? My sea salted chocolate chip cookies.
When I made them again the other day he said something about them being on my blog. Well, I've not blogged them, until now, quite obviously.
His reaction went like this "YOU HAVEN'T BLOGGED THESE?".
The fact that there are already a kajillion sea salted chocolate chip cookie recipes on the interwebs didn't mean much to him. So, here I sit. Blogging.
He's quite the connoisseur of chocolate chip cookies. These are far and away his favorite. So, here they are.
Sweet, salty, chocolatey. I mean really, what's not to like?
The boy has a point.
Sea Salted Chocolate Chip Cookies
by Tina @ Sugar Bean Bakers
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt (regular table salt)
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 egg yolk
2 teaspoons vanilla
1 cup semi sweet chocolate chips
1 cup milk chocolate chips
sea salt for sprinkling
Preheat oven to 325* F
Line a baking sheet with parchment paper and put aside
In the bowl of a stand mixer add the melted butter and sugars. Beat together until creamy. Add the egg, egg yolk, and vanilla mix again. Mix in the baking soda and table salt into the flour in a small bowl. Slowly add the flour mix into the dough. Beat until incorporated. Stir in chocolate chips.
Scoop out a large cookie scoop, or about 2 tablespoons at a time. (I like to roll my cookie dough between my hands to give it a cleaner appearance when baked. You can skip this step if you like, they still bake up pretty.) Place cookies about 3-4" apart on cookie sheet. Sprinkle with a bit of sea salt. Bake 14-16 minutes.
Allow to cool on sheet for a couple minutes, then move to a wire cooling rack to fully cool.
Adapted from Baking Illustrated