Chocolate chip cookies are easily my all-time favorite food. There are so many variations out there, but I tend to reach for the ones that are soft and chewy, a little sweet and a little salty. Also, the bigger the better, in my opinion. One of my favorite bakeries in Austin, Walton's Fancy & Staple, has chocolate chip cookies that are about the size of my FACE!
I recently watched an episode of Chef's Table on Netflix that featured Christina Tosi from Milk Bar. I love how playful and unapologetic she is with her baking. In her book, cereal milk IS gourmet. After finding her recipe for chocolate chip cookies and trying it out myself, I was in heaven. Since then, I make these cookies every time I visit someone out of town or need something quick to bring to a dinner party.
Needless to say, everyone goes CRAZY for these cookies. They seriously can't stop eating them. A batch doesn't last longer than a weekend after I bake them. The secret is definitely in the flaky salt on top. At first, I was a little put off by the salt, thinking, "Ehhh, that seems like a little much..." But now, I can't imagine the cookies without them.
Lucky for you, this recipe is soooo simple to make. Everything goes into one bowl, no mixer required, and these babies can be made from start to finish in about an hour (including clean up time!). Try out the recipe below and let me know what you think! I have a feeling chocolate chip cookies just might become your all-time favorite food too.
Salted Chocolate Chip Cookies
Makes about 16
Preheat oven to 375 degrees F.
Mix light brown sugar and granulated sugar, then add melted butter. Stir vigorously for about a minute, until the ingredients are fully mixed.
Add egg and vanilla extract. Stir vigorously for about a minute, until the mixture is glossy.
Add all-purpose flour, milk powder, salt, baking powder, and baking soda. Stir until combined.
Add in chocolate chips and stir to evenly distribute the chocolate chips throughout the mixture. I only add in about 3/4 of the bag of chocolate chips.
Form cookie dough balls that are slightly larger than golf balls, and place on a non-stick baking sheet. I place 6 cookie dough balls on each baking sheet.
Press the tops of the balls down about halfway for flatter cookies.
Bake for 9 minutes until the edges of the cookies are golden brown and the middles are still soft.
Transfer the cookies to a cooling rack and top with flaky salt while they are still warm.
Let cool for about 10 minutes, and enjoy!
3/4 cup light brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
2 teaspoons non-fat milk powder
1 1/4 teaspoons salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 bag semi-sweet chocolate chips
flaky salt, for topping