The Sweet and Salty Chocolate Chip Cookie recipe

The Sweet and Salty Chocolate Chip Cookie recipe
Serves 36
Prep time 45 minutes
Cook time 12 minutes
Total time 57 minutes
Meal type Dessert, Snack
Allergy list Egg, Milk, Shellfish, Tree Nuts, Wheat
Misc Pre-preparable, Serve Cold
Description When it is sweet and salty you are craving look no further than these tried and true chocolate chip cookies!
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Ingredients

Imperial | Metric | USA

Optional

  • 1 cup walnuts (or pecans, chopped)
  • coarse kosher salt (to sprinkle on top)

Directions

Step 1

Preheat oven to 190°C / 375°F / Gas Mark 5.

Step 2

Microwave butter and coconut oil for 30 seconds, stir and set aside. Don't worry if it isn't completely melted.

Step 3

Combine flour, baking soda, and salt in small bowl and set aside.

Step 4

Beat butter/coconut oil mixture, granulated sugar, brown sugar, and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined. Do NOT over mix. Stir in chocolate chips and nuts (if you are adding them.)

Step 5

Refrigerate dough for 15 to 30 minutes. This is an important step as it will solidify the oils keeping the cookies from spreading out too much while baking.

Step 6

Drop by rounded spoonful (I used the small Pampered Chef scoop) onto ungreased cookie sheets. Sprinkle lightly with coarse salt. Bake for 12 minutes or until edges are just brown and the middle is not quite set. Cool on pan for 2 minutes and then transfer to a cooling rack.

Step 7

Make sure cookie sheet is completely cooled before adding more dough to bake. Cookie sheets can be placed in the freezer for 5 minutes or so to cool quickly.

Step 8

When cooled completely wrap individually or in an airtight container. Recipe yields about 3 1/2 dozen cookies.

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