Salted Chocolatey Chip Cookies

Lets be real-chocolate chip cookies are a vehicle for transporting chocolate into our mouths. Biting into a warm chocolate chip cookie should be similar to sticking your head under a chocolate fountain (Exaggeration of course). There's no extra step in achieving a chocolatey filled cookie. My preference was using larger chocolate chips, to create large pockets of cocoa goodness. Flake salt is a great addition to this cookie, boosting the chocolate flavor, without the addition of extra chocolate chips. Removing a common ingredient found in most recipes, granulated sugar, keeps the ingredient list short, and gives the cookie a chewier center. Extra baking powder helps to neutralize some of the acidity in the brown sugar, helping balance out the molasses flavor. This is an easy, chewy, salty, chocolate chip cookie recipe that will stand the test of times, and can easily be adapted. The bittersweet chocolate chips can be replaced with any chip of preference, and the fake salt can be omitted.

Yield: 14 Cookies Temperature: 350 F

Ingredients:

1 ¼ cup (8 ¾ ounces) brown sugar, packed

½ cup (1 stick) butter 1 egg 1 teaspoon vanilla extract 1 ¼ cup (6 ¼ ounces) all-purpose flour ½ teaspoon baking soda, plus ⅛ teaspoon

½ teaspoon salt

1 ¼ cup (8 ounces)large bittersweet chocolate chips

1 ½ teaspoons flake sea salt

Method:

1 Prepare 2 baking sheets with parchment, and preheat oven to 350 degrees.

2 In a 2 cup measuring cup, melt butter for one minute at 50% power, in microwave. Stir, and microwave for an additional thirty seconds till completely melted. Refrigerator for 15 minutes till cooled, but still a liquid. In a large bowl, whisk together sugar and butter till it forms a paste. Add egg and vanilla and beat till light  ribbons form.

3 whisk flour, baking powder and salt together in a large bowl. Working in halves, fold the flour mixture into the sugar mixture. leaving a few streak of unincorporated flour, add chocolate chips, and mix till evenly distributed, and dough comes together.

4 Using a 2 ounce portion scoop, or ice cream scoop, portion dough on prepared baking sheets. Press each cookie down slightly to form a flat surface for the flake salt to adhere to. Refrigerate cookies for at least 30 minutes or overnight.

5 Working with one baking sheet at a time, bake cookies for 12-14 minutes until edges have lightly browned. Let cookies cool on baking sheet for 30 minutes until transferring to an airtight container (an airtight container keeps the cookies chewy, and delicious longer!)