Chocolate Chip Cookies
It’s December and that time of year again. I am excited about Christmas holiday baking season and all the cookies for the festivities.
Chocolate chip cookies are on top of my list and these salted chocolate chop cookies easily top my favorite cookies ever!
The recipe is from Tiffani Thiesen’s new cookbook; it was published on People magazine. The salt brings out the sweetness of the chocolate and adds amazing nuance and flavors to the cookies.
The cookies are also crispy and crunchy, every bite is delightful with the rich taste of the chocolate lingers in the mouth. I just can’t stop eating these cookies.
Other Recipes You Might Like
- Chocolate Chip Cookies
- Chocolate Crinkle Cookies
- Chocolate Candy Cane Cookies
- Chocolate Chip Meringue Cookies
How to Avoid Chocolate Chips from Sinking into Cookies?
One of the common problems of baking chocolate chip cookies is that the chocolate chips will sink into the bottom of the cookies as they bake.
To avoid this problem, press a few chocolate chips on the tops of the dough balls. This will ensure that the chocolate chips don’t sink and the end results will look extra chunky, beautiful and chocolatey.
How Do You Make Crispy Chocolate Chip Cookies?
While many people like their cookies soft and chewy, I like mine crispy and crunchy, just like Mrs. Field’s Cookies at the mall.
The secret ingredient in chocolate chip cookies is whole-wheat flour. Also, chilling the dough in the refrigerator overnight or quickly freeze for 15-20 minutes before baking.
This is the BEST chocolate chip cookies I have made, really. I had so many of these cookies. The sea salt really elevates the taste to a new level. Try this salted chocolate chip cookie recipe this holiday season. Happy baking!
How Many Calories per Serving?
This recipe is only 514 calories per serving.
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- 1 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup cold salted butter (cut into 1/2-inch cubes)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- flaky sea salt
- Line two large baking sheets with parchment papers. Stir together all-purpose flour, whole-wheat flour, baking powder and baking soda in a bowl. Set aside.
- Cream together butter, brown sugar, granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Add eggs and vanilla; beat 2 minutes.
- Gradually add flour mixture, beating until combined, about 30 seconds. Gently fold in chocolate chips using a wooden spoon or rubber spatula.
- Divide dough evenly into 12 balls. Arrange 6 balls on each baking sheet, leaving 2 inches between each ball. DO NOT FLATTEN. Sprinkle each ball lightly with sea salt flakes. Cover and chill overnight, or freeze 15-20 minutes.
- Preheat oven to 375°F (190°C). Uncover cookie dough and bake cookies until edges are golden brown, 20-22 minutes. Let cool on baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.