Happy National Chocolate Chip Cookie Day, the day we get to celebrate America’s favorite childhood (and grownup!) treat. This recipe for Salted Chocolate Chip Cookies is the most popular of all of our cookies in the past few years, so it’s the best choice for celebrating today. Be sure to choose a high-quality flaky sea salt, such as Maldon or fleur de sel, for topping these iconic cookies. The salt will deepen the chocolate flavor and temper the cookies’ sweetness. If you like, stir in 1 cup (4 oz./125 g) pecans or walnuts, toasted and coarsely chopped, with the chocolate chunks.
Perfect Chocolate Chip Cookies
Ingredients
- 2 1/4 cups (11 1/2 oz./360 g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup (8 oz./250 g) unsalted butter, at room temperature
- 2/3 cup (5 oz./155 g) granulated sugar
- 2/3 cup (5 oz./155 g) firmly packed light brown sugar
- 1 egg plus 2 egg yolks, at room temperature
- 2 tsp. vanilla extract
- 3/4 lb. (375 g) semisweet chocolate, cut into 1/2-inch (12-mm) chunks
- Flaky sea salt for sprinkling
Directions
1. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together the flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low, add the egg, egg yolks and vanilla, and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute. Stop the mixer and stir in the chocolate, distributing the chunks evenly throughout the dough.
4. Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the cookies about 1 inch (2.5 cm) apart. Sprinkle the top of the cookies with sea salt.
5. Bake until the cookies are golden brown, 8 to 10 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 3 minutes, then transfer the cookies to the rack and let cool slightly before serving. Makes about 3 dozen cookies.
Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars, in our Favorite Cookies Cookbook.
Based on 16 Review(s)
8 comments
[…] 9. Perfect Chocolate Chip Cookie Recipe | Williams Sonoma Taste […]
Great use of sea salt! The cookies look delicious!
Loved them. Sprinkled with Fleur De Sel.
[…] Happy National Chocolate Chip Cookie Day, the day we get to celebrate America?s favorite childhood (and grownup!) treat. Be sure to choose a high-quality flaky … read more The post Perfect Chocolate Chip Cookies appeared first on Williams-Sonoma Taste. source… […]
I always use pecans. 1 cup is 8 oz, should be added after step 3 before step 4.
1 cup is 8oz when measuring water. Other ingredients, especially dry ingredients, can weigh different amounts per their volume. 1cup is volume, 8oz is weight.
Things like nuts, which when piled into a measuring cup have lots of gaps of air in between, tend to weigh a lot less per that measured volume. Measuringy walnuts for this recipe, I got about 4.4oz per cup.
Just be careful when you measure by volume when baking. I almost always go by weight if I can because it’s more accurate.
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