I don’t need an excuse to bake a cake or some chocolate chip cookies. These are by far my two most favorite sweet obsessions which I can’t seem to get over with. And it does mean that I would end up baking some cake or cookies every week. Though I may not be gobbling down them all alone, but it just another way to keep my loves ones happy. I bake a lot! But most of it goes to the friends or family. It’s just not possible to eat it all by myself, given the number of sweet things I cook every week. And I rely on my friends because I don’t know anyone who would refuse to a home baked cake or cookies. This time I baked these chocolate chip cookies studded with flaky seat salt. These cookies are crispier ones and are not at all chewy. Though I prefer chewy cookies any day over crispy ones. But these are nonetheless delicious. These are more like thin cookies which get it’s crunch from the high temperature it is baked at. And the sea salt flecked through out goes so well with the chocolate and balances out the overall sweetness. The chocolate and sea salt pairing, it’s kinda addictive stuff. And so are these quintessential American iconic dessert. Bake these today and get ready to wash them down all with a glass of milk.
- 200 gm unsalted butter, softened
- 1 cup superfine sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 200 gm semisweet chocolate chips
- 2 tbsp flaky sea salt
- Preheat the oven to 190 degree C. Line baking sheets with parchment paper.
- In a bowl, beat butter and sugar together using a handheld whisk, until butter is pale and fluffy. Beat in eggs, one at a time. Beat in the vanilla extract.
- In another bowl, sift together flour, salt and baking soda. Gradually mix the flour into butter and egg mixture, until just combined. Stir in the chocolate chips. Using one tablespoon at a time, drop the cookie dough on prepared baking sheets with 2 inches distance between them. Flatten the cookies dough into large discs. Sprinkle the flaky seat salt on top.
- Bake for 15 minutes, until golden and crispy. Let cool in baking sheets for 5 minutes and then on a wire rack completely. Store in air tight container.