These cookies are based off of the Sea Salt Chocolate Chip Cookies we served at Farm To You Market in Washington, MO. These would FLY OFF THE SHELF. People would smell them baking and wait for the warm cookies to come out of the oven and want to buy them.... They were a recipe that Becca gave us, and we adjusted over time to fit our needs. It was a joke, really, because no matter who made them no one could make them the same even though we were all following the recipe. Then we tried to figure out why we could never get them to be fluffy, so we practiced and tested this recipe and we finally gave up and figured out a new recipe entirely that made cake-ier cookies. People wanted these cookies back! There is so much brown sugar and butter in them that they wouldn't keep to a shape and some people didn't like that... Cookies became the bane of my existence. But, I love these cookies and I was inspired to make them today during Quarantine. Unfortunately I didn't have baking soda, so I upped the baking powder to accommodate and... low-and-behold... I fixed the cake-factor (or lack there of) with that change. They taste the same but are more fluffy than before. (Part of the problem may have been that we'd be taking like 80 cookies at a time, too, but that's neither here nor there..) Huzzah!
1 stick of unsalted butter, softened/melted
1/4 cup granulated sugar
5/8 cup packed brown sugar (a little more than 1/2 cup)
1 tsp homemade vanilla
1 cup all purpose flour 3 tsp baking powder 1 tsp salt 1 cups chocolate chips/chunks
Pinch of Maldon sea salt flakes (Or coarse kosher salt if you don't have Maldon)
Makes about 24 cookies with a couple for you to try!
Prepare your oven at 350F and lay out parchment paper/silicone liners on your 2 half-sized sheet trays. Put the racks in your oven to the middle shelves.
Start your cookie dough by getting your wet ingredients (Sugar, butter) into one bowl and whisking until well combined. Add your egg and vanilla until well combined.
In a separate bowl, sift your flour, baking powder, and salt together.
Add your bowls together and mix until combined. Don't overmix, but ensure all is wet... scraping the bottom of the bowl.
Add chocolate chunks and give a good stir.
Using a cookie scoop, round off each scoop and place on your sheet tray with 3 going across.
Once you've got them all sheeted up, add a small pinch of coarse salt to the top of each cookie and press down to make each cookie look more like a cookie.
Bake the cookies in the oven for 7 minutes, then turn pans and bake for another 7 minutes. Then, switch the shelves of the sheet trays and bake for about another 4-5 minutes until they have some nice color then immediately remove from the pan to cool.
Note: If you like softer, gooey cookies, remove after a total of 15 minutes and let cool completely on the pan.