David Bromstad’s Chocolate Chip Sea-Salt Cookies
This recipe makes big, bakery-size, gooey cookies. I love giving them as gifts.David Bromstad
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
2 sticks unsalted butter, at room temperature
1 cup light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoon vanilla extract
9 ounces dark chocolate chips
1 1/4 cups old-fashioned rolled oats
6 teaspoons Maldon or large flake sea salt
1. Preheat the oven to 375ºF, and line 2 large baking sheets with parchment paper.
2. Whisk the flour, baking soda, kosher salt, and cinnamon in a medium bowl; set aside.
3. Beat the butter and sugars in a large bowl with a mixer on medium speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then beat in the vanilla until just incorporated. Add the flour mixture and beat until combined. Stir in the chocolate chips and oats until evenly distributed.
4. Form the dough into balls of about 4 tablespoons each, and arrange them 2 inches apart on the prepared baking sheets, about 6 per sheet. Bake until the cookies are lightly browned around the edges, 15 to 18 minutes. Immediately sprinkle 1/4 teaspoon large flake sea salt onto each cookie. Let cool 2 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with remaining dough.
I picked up the baking bug from my mom as a kid in Minnesota. This is my yummiest creation yet.David Bromstad