Sea salt tops these crisp and buttery chocolate chip cookies.
Story Behind the Recipe
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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® Extra Creamy 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 extract
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.
Read the Story Behind the Recipe
Refrigerating dough at least 12 hours and allowing it to age, creates cookies with great flavor, crunchy edges and a chewy center.
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