Sea salt tops these crisp and buttery chocolate chip cookies.
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1 cup cake flour
3/4 cup bread flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
10 tablespoons Land O Lakes® European Style Butter, softened
1/2 cup firmly packed brown sugar
1/2 cup sugar
1/2 teaspoon salt
1 large Land O Lakes® Egg
1 teaspoon vanilla
1 cup premium semi-sweet or bittersweet chocolate chips
Coarse sea salt
Combine cake flour, bread flour, baking powder and baking soda in bowl; set aside.
Combine butter, brown sugar, sugar and 1/2 teaspoon salt in another bowl; beat at medium speed until fluffy. Add egg and vanilla; continue beating until well mixed. Add flour mixture; beat at low speed until well mixed. Stir in chocolate chips. Press plastic food wrap onto dough surface; refrigerate overnight or up to 2 days.
Heat oven to 350°F.
Shape dough into 1 1/2-inch balls; place 3 inches apart onto ungreased cookie sheets. Press cookies to 1/2-inch thickness; sprinkle tops with coarse sea salt. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to cooling rack.
Refrigerating dough at least 12 hours and allowing it to age, creates cookies with great flavor, crunchy edges and a chewy center.
Explore reviews fromour online community
2 Stars=ok. Sorry, these cookies were bland. I've tried a few recipes using cake flour and bread flour, such as the New York Times chocolate chip cookie, but I'm not seeing the benefit in the texture in either recipe. Very buttery, not too sweet, did not come out crisp, but wasn't looking for a crisp cookie. I think this recipe needs to go back to the drawing board, really lacks flavor. Won't make this recipe again, but there are other very good recipes on this site.
Wow! These cookies are delicious! I did substitute all purpose flour and used unsalted butter with
only 1/2 cup of chips and they came out perfect. Thank you! I will be using this recipe again.
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