Mom's Chocolate Chip Cookie with Sea Salt Recipe

Name: Mom's Chocolate Chip Cookie with Sea Salt Recipe
Cuisine: American
Ingredients: 1/2 pound (two sticks) of salted butter Note: the butter should be cold, out of the fridge, not room temp.; 1 cup of white granulated sugar; 1 cup of dark brown sugar; 2 large eggs (For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging); 1 ½ teaspoons of vanilla; 2 ⅔ cups of all purpose flour; 1 teaspoon of pink himalayan sea salt; 1 teaspoon of baking soda; 1 teaspoon of baking powder; 1 package of semi-sweet chocolate chunks (Trader Joe’s is my mom’s favorite); Sprinkle of Maldon sea salt (for each cookie)

11 steps

Updated at: Thu, 17 Aug 2023 12:13:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories260.4 kcal (13%)

Total Fat12 g (17%)

Carbs34.7 g (13%)

Sugars22.1 g (25%)

Protein3 g (6%)

Sodium249.6 mg (12%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

0.5 poundsalted butter

Note the butter should be cold, out of the fridge, not room temp

1 cupwhite granulated sugar

1 cupdark brown sugar

2eggs

large, For vegans use Bob's Red Mill Egg Replacer and use the equivalent of 2 whole eggs, as instructed on packaging

1 ½ teaspoonsvanilla

2 ⅔ cupsall purpose flour

1 teaspoonpink himalayan sea salt

1 teaspoonbaking soda

1 teaspoonbaking powder

1 packagesemi-sweet chocolate chunks

Trader is my mom’s favorite

sea salt

for each cookie

Instructions

Step 1

Preheat the oven to 350 degrees (after removing the dough from the fridge - see step #7). (If using a convection oven, bake at 345 degrees.)

Step 2

Cream together the butter, sugar, and brown sugar using a stand mixer (or mix by hand in a large bowl)

Step 3

Add the eggs and vanilla to the butter mixture and mix together.

Step 4

In a separate medium-sized bowl combine the following dry ingredients: flour, pink himalayan sea salt, baking soda, and baking powder.

Step 5

Slowly add the dry ingredients to the butter mixture and mix until all dry ingredients are incorporated.

Step 6

Slowly add 1 package of chocolate chunks to the mixture and mix to combine.

Step 7

Cover the bowl tightly and refrigerate for 24 hours (but no more than 36 hours).

Step 8

Remove from the fridge and scoop onto an ungreased baking sheet while the dough is still cold. (This recipe makes roughly 2 dozen based on a size 40 metal scoop.)

Step 9

Bake at 350 degrees for around 10 minutes. The cookies should be browned on the edges, but still appear soft in the middle. (if using convection oven, bake at 345 degrees).

Step 10

After removing from the oven, allow cookies to sit on the cookie sheet for 1 minute before transferring to the cooling rack.

Step 11

Share with friends and family! Enjoy.

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