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Chocolate Chip Cookies with Flaky Salt

A perfectly chewy chocolate chip cookies with crispy edges, perfect for dunking in milk.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 large cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sticks butter softened to room temp
  • 1 cup light brown sugar packed
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups AP flour
  • 1 cup dark chocolate chips
  • ½ cup mini chocolate chips
  • flaky salt for garnish

Equipment

  • Stand mixer with paddle attachment (optional)
  • #20 scoop (optional)
  • sheet pan
  • parchment paper

Method
 

  1. Preheat your oven to 350°.
  2. Using a stand mixer fitted with the paddle attachment (or a hand mixer) cream the softened butter and both types of sugar until it is smooth and light in color.
  3. Add the eggs, one at a time with the mixer going, followed by the vanilla and mix until incorporated.
  4. Add the baking powder, baking soda and salt and mix to combine.
  5. Slowly add in the flour, ½ a cup at a time with the mixer on the lowest setting. As soon as it is incorporated stop, you do not want to over-mix the batter.
  6. Using a metal or wooden spoon gently stir in the chocolate chips.
  7. Using a spring loaded scoop or two spoons portion out golf ball size balls of dough 2 inches apart on parchment lined sheet pans.
  8. Bake at 350° for 13-16 minutes until just golden brown. Start watching the oven at 13 minutes to ensure you don't overcook the cookies as the time will vary based on your dough ball size.
  9. Sprinkle lightly with flakey salt immediately after removing from the oven.

Notes

When baking the cookies using refrigerated dough add 2-3 minutes to the bake time.
These cookies are the perfect texture for dunking in milk, give it a try!