Salted Dark Chocolate Chip Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24 cookies
 
These Salted Dark Chocolate Chip Cookies taste like home sweet home.
Ingredients
  • Makes 24 cookies
  • 12 tablespoons butter (3/4 cup, 170g), softened
  • 1 cup (200g) raw cane sugar
  • ½ cup (85g) packed dark brown sugar
  • Seeds from 1 vanilla bean (or ¾ teaspoon vanilla extract)
  • 2 eggs
  • 3 to 3½ cups (430 to 500g) all purpose flour
  • 1 teaspoon (8g) baking soda
  • ½ teaspoon (2g) salt
  • 1½ cups (175g) semi-sweet or dark chocolate chips (not more than 70%)
Instructions
  1. Preheat the oven to 350°C (176°C).
  2. Put the butter and sugars into a stand mixer equipped with the flat beater attachment. Beat on speed 1 until the mixture is nice and creamy.
  3. Add the vanilla bean seeds and eggs. Mix for 10 seconds or just until the mixture is combined.
  4. Add 3 cups of flour, baking soda and salt. Mix until the dough comes together in a ball. If it appears sticky add a tablespoon of flour at a time until you can touch the dough with out it sticking to your finger.
  5. Remove the bowl from the stand mixer and stir in the chocolate chips with a wooden spoon or spatula. Now roll the dough into 24 balls roughly the size of a walnut. Place them spaced out on an ungreased cookie sheet. (They will expand when baking so make sure there is about 1½ inches of space between the cookies.) Bake for 10 minutes. Let them cool for 20 minutes on a cooling rack. Eat with a big glass of cold milk!
  6. Conservation: the cookies will keep well in an airtight container or frozen. If freezing, let the cookies cool completely and line them in an airtight container separated by parchment paper if needing to stack.
Recipe by Italicana Kitchen at https://italicanakitchen.com/salted-dark-chocolate-chip-cookies/