Crunchy Salty Sweet

Chocolate chip cookie recipes are a dime a dozen these days, and every home cook or baker has their favorite. So why am I even trying to convince you to try these?

BECAUSE THEY ARE THE BEST COOKIE I’VE EVER EATEN. I know, dramatic, but honestly, these are everything I could ever ask for in a cookie.

Here are the reasons I love them, and why you should try them too!

1. The batter uses 3 sweeteners: granulated sugar, brown sugar, and molasses (and vanilla, if we’re being specific). The depth of flavor that is created with this specific blend is unparalleled.
2. Coarse sea salt replaces kosher. The coarse sea salt creates a cookie that surprises you, every few bites, with the crunch of salt. That saltiness against the chocolate is all I’ve ever wanted in the world.
3. Speaking of chocolate: Mini. Chocolate. Chips. I’m not sure why I haven’t always used these, but they give you absolute maximum ‘chippage’ per bite.
4. I rely on semi-sweet and bittersweet chocolate to give a super decadent and deep chocolate flavor (may be personal preference, but it’s the best :-P)
5. The dough rests in the fridge overnight. I’m not sure what kind of magic goes on while it rests, but the result is a super thick cookie with a gooey center and crisp edges, just yes.

I hope I’ve convinced you to give these a try. I promise you won’t regret it!

Make sure all your ingredients are at room temperature before you start. This will ensure even baking, and just the right consistency.

Cream together the butter, sugars, and molasses for 1-2 minutes on medium speed.

Add in the eggs and vanilla.

Mix until combined.

Turn off mixer, and add in flour, baking powder, baking soda, and coarse sea salt.

Mix on low until everything is incorporated.

Add in the chocolate chips and chunks.

Stir until the chips are evenly distributed through the dough. It was at this point in time (how am I just noticing) where I realized that my granite is probably named, ‘Cookie dough’. #camouflage

Shape dough into disc, cover in saran wrap and refrigerate overnight.

I promise it’s worth it!!!! (you, of course, can skip this step – but please don’t!)

Prior to baking, preheat the oven to 350 degrees.

Using a sharp knife, cut the dough into 12 pieces, I find cutting it like a pizza to be the easiest way to to segment the dough.

Roll each cookie into a ball, and drop onto a parchment-lined baking sheet.

Bake for 10 minutes, or until the cookies just begin to brown.

Remove from the oven, wait a couple minutes, and use a spatula transfer to a wire rack to finish cooling.

Try to wait longer than a minute, and dig in!

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Adapted from: Cookies and Cups

Makes: 12 large cookies

Prep: 15 minutes , Cook: 10 minutes, Total: 25 minutes (plus resting overnight)

• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon molasses, (or 2 tablespoons dark brown sugar) – optional
• 1 egg
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour (gluten free cup for cup flour works here!)
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 teaspoon coarse or flaky sea salt (or use 1/2 teaspoon of kosher salt)
• 1/2 cup mini semi-sweet chocolate chips
• 1/4 cup 60% dark chocolate, chopped into chunks (or use 3/4 cup mini semi-sweet chips)

Make sure all your ingredients are at room temperature before you start.

Cream together the butter, sugars, and optional molasses for 1-2 minutes on medium speed.

Add in the eggs and vanilla, and mix until combined.

Turn off mixer, and add in flour, baking powder, baking soda, and sea salt.

Mix on low until everything is incorporated.

Stir in the chocolate chips until distributed through the dough.

Shape dough into disc, cover in saran wrap and refrigerate overnight.

Prior to baking, preheat the oven to 350 degrees.

Using a sharp knife, cut the dough into 12 segments.

Roll each cookie into a ball, and drop onto a parchment-lined baking sheet.

Bake for 10 minutes, or until the cookies just begin to brown.

Remove from the oven, wait a couple minutes, and use a spatula transfer to a wire rack to finish cooling.

Enjoy!!