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Salted Chocolate Chip Cookies
Chocolate chip cookies topped with a generous dusting of salt
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Total Time
23
minutes
minutes
Servings
24
cookies
Calories
173
kcal
Author
Kate @ I Heart Eating
Ingredients
1 ½
cups
all-purpose flour
1
teaspoon
baking powder
1/2
teaspoon
kosher salt
1/4
teaspoon
baking soda
1/2
cup
unsalted butter
room temperature
3/4
cup
brown sugar
packed
1/2
cup
granulated sugar
1/4
cup
powdered sugar
2
large egg yolks
1
large egg
1
tablespoon
pure vanilla extract
8
ounces
semisweet or bittersweet chocolate
coarsely chopped
Finishing or flaky sea salt
(like fleur de sel)
Instructions
Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside.
In a medium bowl, whisk flour, baking powder, kosher salt, and baking soda; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, stir together butter, brown sugar, sugar, and powdered sugar on low for 30 seconds.
Turn mixer up to medium and beat until light and fluffy, 3-4 minutes.
Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes.
Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
Stir in chocolate by hand.
Spoon a small cookie scoop or tablespoon, drop scoops of cookie dough onto prepared baking sheets, spacing 1-inch apart.
Sprinkle cookies lightly with sea salt.
Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (the cookies will firm up as they cool).
Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
Notes
*Cookie dough can be made 1 day ahead and stored, covered, in the fridge.
**Nutrition values are estimates.
Nutrition
Serving:
1
cookie
|
Calories:
173
kcal
|
Carbohydrates:
23
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
33
mg
|
Sodium:
101
mg
|
Potassium:
96
mg
|
Sugar:
15
g
|
Vitamin A:
155
IU
|
Calcium:
26
mg
|
Iron:
1.1
mg