Pink Salt Chocolate Chip Cookies
- 2¼ cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 2 sticks (8 oz.) unsalted butter at room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 eggs at room temperature
- 1 tsp. real vanilla extract
- 8 oz. smei-sweet chocolate chips of over 50% cocoa
- 2 TB finishing salt such as Himalayan Pink Salt
- Sift the flour, kosher salt and baking soda together in a small bowl and set aside.
- in the bowl of standing mixer, cream the butter and the sugars until light and fluffy, 3-5 minutes.
- Add the eggs one at a time followed by the vanilla extract.
- Gradually add the dry ingredients to the butter-sugar mixture and mix just until combined.
- Add the chocolate chips and mix, again just until combined.
- Divide the dough in two and roll each half into a log of approximately 2 in diameter.
- Refrigerate the dough overnight.
- To bake, preheat the oven to 350.
- Slice the dough into ¼ thick cookies and place on an ungreased cookie sheet. (I usualy get about 9 cookies to a sheet.)
- Sprinkle a pinch of finishing salt on top of each cookies.
- Bake cookies for 12 minutes.
- Cool on a wire rack.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/09/23/how-to-make-the-best-chocolate-chip-cookies/
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