Salted Chocolate Chip Cookies
Forgive me for not being around. I’m not going to make excuses. I’ll just bring cookies.
Yes, your eyes are not deceiving you. These are giant cookies–like as big as your hand spread apart like you’re making a Thanksgiving turkey big. They get that way because this recipe takes cookies back to what they’re meant to be. Simple. Five ingredients simple [unless you count the baking soda, baking powder, and sea salt. Then it’s eight.]. A whole batch only yielded 10 cookies, and we polished them off in less than 24 hours. Healthy. They stay soft, moist, and gooey thanks to the high proportions of butter and sugar. If you prefer crunchy cookies,
what’s wrong with you? How do you sleep at night? then you’ll not like these at all. It’s practically like warm cookie dough with a hint of structure. I kind of wondered how I could ever go on trying new recipes.
- 5oz Earth Balance [or butter of choice], softened
- 9oz brown sugar
- 1 egg
- 8oz all-purpose flour
- 4-8oz chocolate chips/chunks
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder’
- course sea salt
- In a mixer, beat the Earth Balance [butter] with the brown sugar until it’s super light and fluffy. I let this go while I gathered the rest of the stuff I needed.
- Add the egg, and continue to mix thoroughly.
- In a separate bowl, whisk together the baking soda, baking powder, and flour.
- Fold the butter mixture into the flour mixture until just combined.
- Add the chunks of chocolate.
- Cover the bowl and place in the fridge for 15 minutes [up to 72 hours, but who has the willpower to wait?!]
- Preheat the oven to 350°.
- Line two baking pans with either silpat or parchment.
- Place 1/3 balls of dough on the pans, but keep them apart. They spread like whoa and even at six on one pan, four in the other, we had them morph into super cookie-eights.
- Top them with course sea salt.
- Bake for 15-20 minutes. I like them softer so I pulled them right at 15. They were still practically falling apart. I loved it.
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