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Milk Chocolate Chip Sea Salt Cookies

Milk Chocolate Chip Sea Salt Cookies

andrea blair cirignano | cedar baking company
The best soft chocolate chip cookies with a hint of salt and just the right amount of sweetness.
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Course Dessert
Servings 16 cookies

Ingredients
  

  • 2 ¼ cups KAMUT® White Flour (or 2 ½ cups white all-purpose flour)
  • ½ tsp baking soda
  • 1 tsp French grey salt (or other coarse/flaky sea salt)
  • 12 TBSP unsalted butter *see note
  • ½ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 1 TBSP pure vanilla extract
  • 9 oz milk chocolate chips (or 1 1/2 cups)

Instructions
 

  • Preheat oven to 350℉ **(see note)
  • Line two baking sheets with parchment paper. Set aside.
  • Combine flour, baking soda and salt. Set aside.
  • Cream together butter and both sugars.
  • Add eggs, one at a time, to the butter and sugar and mix until just combined.
  • Add vanilla to the wet ingredients and mix until just combined.
  • Add dry ingredients to wet. In 3 batches or all at once if using large stand mixer.
  • If using a stand mixer, remove bowl and add chocolate chips. Mix with a wooden spoon or sturdy spatula.
  • Refrigerate dough for 30 minutes or until chilled but still soft enough to scoop. Then preheat oven to 350℉ when you're ready to scoop dough.***
  • Spray a 1 oz cookie scoop with cooking spray and scoop dough onto trays, evenly spaced and 8 per tray.
  • Bake for 16 minutes until edges of the bottom of the cookies are just starting to brown. Rotate and swap trays halfway through bake time.
  • Let cool completely on trays on cooling racks.

Notes

*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**If you used room temperature butter, wait to preheat oven until after you've chilled the dough
**Skip if you used cold butter.