I hadn’t originally thought to share a salty chocolate chip cookie recipe with you all today – I had my heart set on adorable gingerbread cut outs…but when three grocery stores failed to have molasses I gave up on that idea and went back to the drawing board.
Standing in the baking isle amidst crazed holiday shoppers I needed to come up with a recipe – and fast. My eyes found the shelf of chocolate chips and then my mind wondered to the new hunny in my life… yes, you read that right, I have a wonderful man in my life that has made this season even more delightful (I know, I know…I’m a total cheese ball). He recently mentioned that he loves a salty chocolate chip cookie…well now, how could I deny him his favorite? Especially since I knew he’d probably be the one consuming most of whatever I made anyhow.
So here you have it – a slightly saltier version of the original – great for the holidays, or anytime of year!
What you’ll need:
2 1/4 cups AP flour
1 t baking soda
2 t salt
1 cup (2 sticks) soft butter
3/4 cup sugar
3/4 cup brown sugar
1 t good vanilla extract
1 10 oz. bag semi sweet chocolate chunks
Maldon salt flakes
Preheat the oven to 375 degrees. In a medium sized bowl whisk together the flour, baking soda and salt and set aside. In the bowl of an electric mixer beat the butter and sugars together until fluffy. Add the eggs and vanilla and beat until incorporated. Slowly add the dry ingredients followed by the chocolate chunks. Scoop onto lined sheet pans, top with a sprinkle of Maldon flakes and bake for about 9-12 minutes or until lightly browned.And while you have all the fixin’s out of the cupboard how about making a double batch? – bake off some cookies for Santa now and leave the rest of the batter in the freezer to bake at a later date!Time has all but run out for Christmas shopping but I bet you could find a minute or two in the next couple days to make a little something for those you love…check back tomorrow for for Hillary’s edible gift idea!