Recently, I had a client that was interested in ordering my gourmet chocolate chip cookies. When I shared with her about my Sea Salt Bourbon Chocolate Chip Cookies she was a bit hesitant. She’s old school. I told her that I would make her regular chocolate chip cookies for the same price and she agreed. During the processing of this order, I realized that the flour I am using she may not like it or her grandkids could be allergic to it. So, I decided to make her a dozen of what I considered to be regular chocolate chip cookies and a dozen of what she could consider to be regular chocolate chip cookies. What can I say I am a bougie baker! During the process, I made a boo-boo with a positive outcome. Magic is in my kitchen!! I ended up with chocolate chip cookies that were rich and buttery kind of nostalgic like. A classic like chocolate chip cookie that kids would appreciate. My sea salt chocolate chip cookies are buttery, crispy on the outside and chewy on the inside, with multiple kinds of chocolate chips, and of course salty. It’s a nice combination of sweet meeting salt.
I decided to gift my readers the gift of my sweet mistake.
- Kitchen stand mixer or hand mixer
- Silicon Spatula
- Parchment or wax paper
- Large baking cookie sheet
- Silicon baking mat (optional)
- Cooling rack (optional)
- Kitchen timer/cellphone timer
- 2 ½ cups of sifted all-purpose flour
- 2/3 cups of light brown sugar
- 2/3 cups of granulated sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla
- 1 ½ teaspoon kosher salt
- 1 ½ unsalted room temperature butter
- 1 cup of dark chocolate chips
With a kitchen stand mixer or hand mixer blend the sugar, unsalted butter, salt, and vanilla until rich and smooth adding each egg one at a time. Use the spatula to scrap down the sides of the bowl. When it comes to cookie recipes I usually walk away for about 15 minutes to let the wet ingredients blend up light and fluffy. In a separate bowl, sift the flour and baking soda as you want the baking soda to mix evenly throughout the flour before adding it to the wet ingredients. Once your dry ingredients are blended slowly add it to your wet ingredients. The last ingredients are the chocolate chips. By this time, you should have soft dough. Using the spatula remove your dough from the mixing bowl onto the parchment paper. Roll your dough into two long longs and refrigerate for at least two hours or overnight. Or you can make drop cookies immediately.
When your ready to bake the cookies preheat the oven to 325 degrees and remove the cookies from the refrigerator to your counter top and let stand for 15 minutes unrefrigerated. This will allow your dough to be more palpable. Using my hand I flat out the cookies, place them on a cookie sheet with a silicon baking mat and set into the oven. If you don’t have a silicon baking mat then line your cookie sheet with parchment paper. The silicon mat locks in moisture and prevent the cookies from burning. The parchment paper protects the cookies from burning but not as much as the silicon mat. You can bake these cookies between 15-18 minutes depending on your oven. These cookies will have a nice golden brown look.