Sea Salt Chocolate Chip Cookies
![Sea Salt Chocolate Chip Cookies](/content/images/size/w2000/2019/06/IMG_20190329_200530_01.jpg)
About once a quarter, I get an immense craving for either warm melty fudgey brownies or soft melty chocolate chip cookies sprinkled with sea salt. Lately, it's been the latter, so I wanted to try using the ingredients and instruction from Bon Appetit, with the added step of resting the dough for 24 hours to see if it really does make a superior cookie as outlined in the Jacque Torres NYT recipe.
Sweet and salty, warm and melty...great combinations for a great dessert.
Ingredients
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_145625.jpg)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup (packed) light brown sugar
- 1/2 cup sugar
- 1/4 cup powdered sugar
- 2 large egg yolks
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces semisweet or bittersweet chocolate (do not exceed 72% cacao)
- Flaky sea salt
Methodology
Combine the flour, baking powder, kosher salt, and baking soda in a bowl.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_150302.jpg)
In a separate bowl, mix together the butter, brown sugar, sugar, and powdered sugar.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_151332.jpg)
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_155257.jpg)
Add the egg yolks, egg, and vanilla extract. Mix to combine.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_155533.jpg)
Fold the dry ingredients into the eggy and buttery mixture.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_160216.jpg)
Chop up the chocolate coarsely to get a nice blend of big chunks and tiny shards.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_160153.jpg)
Fold the chocolate into the cookie dough.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_160539.jpg)
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_160902.jpg)
Cover the cookie dough with plastic wrap, making sure to press the wrap down to the surface so the dough does not dry out. Store in the fridge for 24-48 hours.
![](https://quantumlion.com/content/images/2019/06/IMG_20190328_161039.jpg)
When it's time to bake, preheat the oven to 375F.
Spoon tablespoons of the batter onto lined baking sheets.
For a fun story, I don't own baking sheets since my oven and entire kitchen is mini-sized for my tiny studio, and I don't want to invest in bakeware unless I can get the full-sized thing. Because of that, I sometimes place my silpat on top of a muffin tin to act as a baking sheet. The first batch of cookies cooked in this manner were severely undercooked since they didn't get enough heat from the metal below, so that was very disappointing.
![](https://quantumlion.com/content/images/2019/06/IMG_20190329_193044.jpg)
![](https://quantumlion.com/content/images/2019/06/IMG_20190329_193304.jpg)
Sprinkle a bit of flaky sea salt on top of each dollop of dough.
Bake for 10-12 minutes and allow to cool.
![](https://quantumlion.com/content/images/2019/06/IMG_20190329_193320.jpg)
Results
![](https://quantumlion.com/content/images/2019/06/IMG_20190329_200518.jpg)
This was pretty high effort since there was rest time in between, and I was getting frustrated because some cookies didn't turn out the way I wanted due to the whole baking-on-a-muffin-tin mishap.
They were tasty! But this definitely makes a batch that is too much for one person and her SO to enjoy at home. We ended up giving away a bunch of these, and one friend said he ate them all right away, so that's a good sign.