by Judy Kim
Sea Salt Chocolate Chocolate Chip Cookies
Yield: Approximately 25 large (4-inch) cookies
The ultimate chocolate chocolate chip cookie. Thin, crispy yet chewy and completely addicting.
These cookies were made for Natalie Mortimer and Holly Erickson, The Modern Proper's #calmandbrightcookienight. Check out their Coconut Thumbprint Cookie and the full roster of other amazing bakers that participated.
Coconut oil spray
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon flaky sea salt, plus extra for sprinkling, such as Jacobsen
Preheat oven to 350°F. Prepare 2, preferably 3 half sheet pans with a light coating of coconut oil, or your favorite cooking spray. Do not use parchment paper or the cookies won't spread properly.
Add butter, brown and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Start on low, increase speed to high and beat until light in color and creamy, about 3 to 4 minutes. Scrape down sides with a rubber spatula as needed. Add vanilla and eggs, one at a time until combined.
In a large bowl whisk together flour, cocoa powder, baking soda and sea salt. Add flour mixture in 4 increments and mix on low; scrape the bowl as needed. Do not over mix. Fold in chocolate chips and mix on low speed just until combined.
Using a small cookie scoop or spoon about 2 tablespoons of dough on to a greased cookie sheet 2-inches apart. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 9 minutes. Timing is important for this cookie. Watch the first batch carefully to determine the right timing and see if your oven requires you to rotate the pan. Center should be slightly undercooked and outer edges should spread into rings. This ensures a chewy yet crunchy cookie.
Remove sheet pan from oven and sprinkle immediately with sea salt. Cool cookies just barely enough to handle and transfer to a cooling rack using a large flat silicone spatula (the thinner the better). You may need to wiggle the spatula to remove the cookies. If they are difficult to remove because they cooled down too much, try warming sheet pan in oven just until they loosen. Repeat steps for additional batches, but cool sheet pans before adding cookie dough.
Cookie dough can be made in advance. Keep in the fridge or freezer in individual sized cookie dough balls. Bring dough to room temperature before baking for best results.
If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.
*recipe updated Sept 2017