Hello pumpkinettes! This is Lily from bigBANG studio. While Kate's zipping around the big apple I'm guest-blogging at La Petite Choue for the day. Don't worry, my little crumpets, she'll be back later this week, but in the mean time she has a string of wonderful guest-bloggers lined up while she's away.
Kate's been my best friend since we bonded over a bag of Terra chips in the middle of a thunderstorm freshman year of high school. (Any gal who relishes a good thunderstorm over a bag of sweet potato chips is A+ ya-ya material in my book.) As most of you know Kate is a woman of many talents, but one of her supreme gifts (much to the glee of everyone around her) is her ability to make the *perfect* chocolate chip cookie. I've attempted to recreate it for you, this time adding a little sea salt for some pizazz. Kate's with me in thinking that chocolate + salt = a divine combination. Happy almost-weekend!
BEST-EVER CHOCOLATE CHIP COOKIES with SEA SALT:
Preheat the oven to 375. Grease or line 2 cookie sheets.
1 cup plus 3 Tbs all-purpose flour
1/2 tsp baking soda
Beat in a large bowl until well-blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
Add and beat until well combined:
1 large organic egg
1/4 tsp fine salt + 1/4 tsp fancy sea salt
1 1/2 tsp vanilla
Stir in the flour mixture until well-blended and smooth. Stir in 1 cup chocolate chips.
Drop the dough by heaping teaspoonfuls about 2 inches apart on the cookie sheets and sprinkle a few course sea salt crystals on top. Bake, 1 sheet at a time, until the cookies are just slightly golden on top and the edges are brown, about 8 - 10 minutes. Let stand briefly, then remove to a rack to cool.