Sweet & Salty Chocolate Chip Cookies

I was craving chocolate chip cookies the other night around 8 pm, and my usual go-to recipe requires dough-chilling time. No good when you need cookies right away! I flipped through some other books and found this recipe in my Back In The Day Cookbook. No chilling time required and I loved the idea of a little Fleur de Sel topper. They did not disappoint (the dough was delicious as well!) and have just become my new go-to chocolate chip cookie. They were giant, perfectly sweet and a bit salty, and had the perfect balance of crunch & chew. Craving Satisfied.

from: The Back In The Day Bakery Cookbook
makes: 2 dozen cookies

ingredients

2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons fine sea salt or kosher salt
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup light brown sugar, packed
2 large eggs, at room temperature
2 cups semisweet chocolate chips (I used a mix of regular and mini)
Fleur de Sel for sprinkling

Place a rack in the lower third of the oven and preheat oven to 350 F. Line 2 baking sheets with parchment paper. (I love these pre-cut ones from Reynolds.)

In a medium bowl, sift together the flour, baking soda, and sea salt; set aside.

Cream the butter, vanilla, and both sugars together until light and fluffy in the bowl of a standing mixer fitted with the paddle attachment (or use a hand held mixer).

Add the eggs and mix for under a minute; the eggs won’t be fully incorporated yet. On low speed add the sifted ingredients in thirds, beating until just combined. With the mixer running, add the chocolate chips and beat until just combined.

Using a cookie scoop or soup spoon, scoop large cookies and place them at least 2 inches apart on the prepared baking sheets. Lightly tap each cookie to flatten a bit, and sprinkle each with a little fleur de sel.

Bake one sheet at a time for 12-16 minutes, rotating the pan halfway through the bake. They should have golden brown edges, but be lighter in the center. Let the cookies cool in the pan on a wire rack for a bit, then transfer cookies to wire rack to cool completely.

Store cookies in an airtight container for up to 3 days at room temperature. These cookies also freeze well.

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