Salted Chocolate Chip Cookies

To see the post this belongs to (and the story behind these cookies), please click here.

Last First Day of School Salted Chocolate Chip Cookies
(based on the infamous TollHouse Cookies)

• 2-1/4 cup unbleached flour
• 1 tsp salt
• 1 tsp baking soda
• 2 sticks unsalted butter (room temp, but still firm not mushy)
• 3/4 cup sugar
• 3/4 cup dark brown sugar (light brown is fine, but dark brown is HEAVEN.)
• 2 eggs
• 1 tsp vanilla
• 2 cups milk chocolate chips
• flaky sea salt (like Maldon)

1. Preheat the oven to 375º.
2. Add the flour, salt and baking soda in a bowl. Set the mixture aside.
3. In the bowl of your mixer (or using a wooden spoon), beat the sticks of butter until they are pale.
4. Add each of the sugars (one at a time) and beat until combined.
5. Add eggs, one at a time, and mix on a low speed until combined. Add vanilla, and mix again
6. Slowly (and using a low speed on your mixer) add the flour bit by bit until it’s combined, then mix in the chocolate chips.
7. Chill dough in the fridge for at least 15 minutes, but no longer than 45. You want it pliable, but not rock hard.
8. Drop rounded tablespoons of dough onto a cookie sheet, spaced about 2″ apart. (I can fit 6-7 on one normal-sized cookie sheet.)
9. Bake for 9 minutes, or until edges are just browned.
10. Remove from oven and sprinkle small amount of flaky salt on top of your cookies immediately.
11. Try and let them cool before you eat them.