Salted Chocolate Chip Cookies
Did you ever have a friend that dipped their fries in a milkshake? They may have been gross for eating a milkshake but our taste buds go crazy for sweet and salty. Make the best chocolate chip cookies you'll ever have in a few easy steps and don't forget the salt!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU7SH6rAnhADPlq5bQj7W03hfrhKIk_hHFRxw14z-VXQfi7oXkCJSd7ZWijIrzugbgYR2IS7S56xYeYgSo6ZUfYVxL_giva28PNMPoEfkaxE_P2sLrd1YuKL2w1wqGyfV-xC_d8cyXDdpG/s1600/saltedchocolatechipcookies.jpg)
Ingredients
2 sticks butter, softened (not melted)
1 cu brown sugar
1 cu white sugar
2 eggs
2 tsp vanilla extract
1 tsp salt
1 tsp baking soda
3 cu white flour
2 cu semi-sweet chocolate chips (don't skimp! use ghirardelli)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRV0U0r2sOoG4xzJ7ZRNTMl8_GJwJIS5O1ZJ0McYQNMhhslXHXyv8sftnoRchrI1VMckeZU6cMTl95A-5rEMGqEvbzFRQIKb91fYfbopSUYLgziYbPKtbdeUv7YApzLSde7q5TwI9zKi_Y/s1600/saltedchocolatechipcookies1.jpg)
Procedure
Thoroughly mix butter and sugar. Then add eggs, vanilla, salt and baking soda until combined. Add the chocolate chips and then flour. Spoon about 2 tablespoon-fulls of the batter 2 inches apart on a cookie sheet and bake for 8 to 10 minutes at 350 F just above the middle rack. Sprinkle with kosher salt once the cookies have "melted" into discs but before they are done so the salt sticks.
The keys to success are; letting the cookies finish "baking" while they cool outside the over and to remove them from the tray at let cool on a wire rack. The cookies are 'ready' to come out when they are still soft but have a firm enough bottom to be removed with a quick motion of a thin spatula.
Good luck!