Jordan loves chocolate chip cookies. He also loves to boast that his chocolate cookies are better than anyone elses’, including mine. A risky thing to boast when I happen to be the one baking chocolate chip cookies for him on a fairly regular basis, but that is neither here nor there. These are a variation on my tried and true recipe inspired by the cookies made by another exceptionally nice girlfriend of an Amoeba-Music-Store-working boy.
Salted Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 t baking soda
1 t coarse salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
1 t vanilla
2 cups semi-sweet chocolate chips (We like Guittard the best)
fleur de sel or other very coarse sea salt (Our friends Matt and Alexa brought us back fleur de sel from their trip to Paris!)
Preheat an oven to 375 degrees. In a large bowl, mix flour, baking soda and salt. In the bowl of a mixer, beat butter until light and fluffy. Add sugars and beat some more. This is a very important step in achieving excellent cookie texture once baked. Add eggs one at a time beating after each addition. Add vanilla. Stir in flour until just combined. Stir in chocolate chips. Scoop into rough balls and place on a cookie sheet 2 inches apart. Bake for 12 minutes, until crusty on the outside but still soft in the center. When you remove them from the oven, top with a sprinkle of fleur de sel.
Surprise, surprise … Jordan liked these cookies, but prefers his standby recipe sans salt topping. I thought the salt added a fun crunch and burst of flavor. Still, I think I may agree with Jordan that traditional chocolate chip cookies might be the best.