Cooking
Jonathon Hawes’ Ultimate Salted Chocolate Chip Cookies
I’ve loved chocolate chip cookies ever since I was a child. My grandmother Gabbi used to make the most delicious cookies, and I’ve carried that love into adulthood. My staff often laugh when they catch me sneaking cookies and milk around the store, but who can resist?
Prep Time:
10 min
Cook Time:
45 mins
Serves:
8
Ingredients
- 3 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 2 tablespoons flaky sea salt, such as Maldon
- 2 1/2 sticks unsalted butter, at room temperature
- 1 1/2 cups packed light or dark brown sugar (or you can mix the two!)
- 1 cup granulated sugar
- 2 extra-large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk chocolate chips
- 8 ounces semisweet chocolate, chopped
Directions
- Prepare Dry Ingredients:
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, and kosher salt. Set aside. - Cream Butter & Sugars:
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown sugar and granulated sugar, beating until light and fluffy (about 3 minutes). - Add Wet Ingredients:
Mix in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides of the bowl. - Combine Dry Ingredients:
Gradually add the flour mixture to the butter mixture on low speed, mixing just until combined. Stir in the milk chocolate chips and chopped semisweet chocolate until evenly distributed. - Form the Dough:
Use a 1/3-cup ice cream scoop to form dough balls. Place them on a parchment-lined baking sheet and freeze for at least 30 minutes, or refrigerate for up to 1 hour. - Preheat & Bake:
Preheat the oven to 350°F. Line a baking sheet with parchment paper. Bake four cookies at a time on a half-sheet pan for about 10 minutes. - Slam & Sprinkle:
Remove the sheet pan from the oven and slam it forcefully onto your counter or stovetop (seriously, go for it!). Sprinkle each cookie with about 1/4 teaspoon of flaky sea salt. - Finish Baking:
Return the cookies to the oven and bake for another 5 to 8 minutes, until the edges are golden brown. Slam the pan one last time after removing them from the oven to flatten the centers completely.
Serve & Enjoy
Let the cookies cool slightly, then enjoy them warm with a glass of cold milk. These cookies are crispy at the edges, chewy in the center, and irresistibly salty-sweet.
Personal Note:
I’ve loved chocolate chip cookies ever since I was a child. My grandmother Gabbi used to make the most delicious cookies, and I’ve carried that love into adulthood. My staff often laugh when they catch me sneaking cookies and milk around the store, but who can resist? These cookies are perfect for last-minute guests or as the ultimate midnight snack. Trust me, they’re a crowd-pleaser every time!
