Finally the perfect chocolate chip cookie thanks to Alton Brown. There are two main types of chocolate chip cookies: pale, cakey ones and thin, crispy-edged ones. I love how the thin ones get a dark golden brown color and stay nice and gooey in the center. It's everything I love in a cookie. I used Alton's recipe and then sprinkled each scoop of cookie dough with Maldon Sea Salt....so delicious.
Thin, Crispy-Edged, Gooey-Centered
Chocolate Chip Cookies w/ Sea Salt
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 egg
- 2 ounces half & half
- 1 1/2 teaspoons vanilla extract
- 2 sticks unsalted butter
- 1 cup sugar
- 1/2 cup dark brown sugar
- 2 cups semisweet chocolate chips
- Ice cream scooper (#20 disher, to be exact)
- Parchment paper
- Baking sheets
- Stand Mixer
1. Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl.
2. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined.
3. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning.
4. Remove the cookies from the pans immediately. Once cooled, store in an airtight container.