The mix of sweet and salty flavors is about as close to perfection as you can get. And it has become one of my favorite flavor profiles for everything from brownies to caramels, ice cream, cookies and more.
In fact, I decided to elevate this classic recipe for chocolate chip cookies by adding my favorite sea salt, Fleur de Sel, which adds a perfectly salty under note that lingers on your tongue--in a very good way. Each time I've baked a batch over the last year, I've made them this way--and there's no turning back. Scrumptiously sweet and salty, chocolate chips and sea salt, have become the new standard. And it's the perfect mix!
Enjoy and tell me what are some of your favorite flavor combinations in the comments section below.
Chocolate Chip and Sea Salt Cookies
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Fleur de Sel (or other sea salt), plus more for sprinkling
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk chocolate chips
Preheat the oven to 350 F.
Sift together the flour, baking powder, baking soda and salt into a bowl and set aside.
Cream together the butter and sugar until fluffy and pale yellow, using an electric mixer. Add the granulated and brown sugars and continue beating until the mixture is no longer gritty when rubbed between your fingers. Add the egg and vanilla and beat on low speed until blended. (Remember to scrape down the the sides of the mixing bowl, as needed.)
Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips, mixing or stirring until just blended.
Using a small ice cream scooper, or a rounded tablespoon, scoop and drop the dough onto baking sheets lined with parchment paper, spacing the cookies about 2 inches apart.
Bake the cookies until golden brown around the edges, about 15 minutes. When done, sprinkle the tops of the cookies with more fleur de sel. Let the cookies cool briefly on the baking pans on wire racks before transferring them to the racks to cool completely. Enjoy!
Recipe adapted from Williams-Sonoma