Here they are. The cookies that we bake weekly (sometimes daily) in our house. The cookies that I ate freshly baked every single night of my pregnancy with Neruda. The cookies that people ask about whenever we bring them somewhere for sharing. The cookies that Tamayo asked for instead of cake for his birthday. Don’t you dare skip the Maldon salt.
Ingredients
- Two sticks of salted butter (softened to room temperature)
- 1/2 cup of brown sugar
- 1/2 cup of organic cane sugar
- 1 teaspoon of sea salt
- 1 teaspoon of baking soda
- 2 cups of all purpose flour
- 1 egg
- 1 teaspoon of vanilla
- 3/4 bag of semi-sweet chocolate chips
- Maldon salt
Directions
- Preheat oven to 375 degrees Farenheit.
- Beat the butter and sugar together until smooth.
- In a separate bowl, stir the sea salt, baking soda, and flour together.
- Add the egg and the vanilla to the butter mixture, beat until smooth.
- Slowly beat in the flour mixture.
- Next, beat in the chocolate chips.
- Refrigerate for at least 30 minutes.
- Scoop cookie dough onto a baking tray lined with parchment paper.
- Sprinkle each dough ball with a pinch of Maldon salt.
- Bake for 8-10 minutes, until edges are golden brown.
- Slide off tray to cool. Try not to burn your mouth while devouring them…
Miscellaneous Tips
- We use Molina Mexican Vanilla.
- We also love to split our chocolate between Ghirardelli semi-sweet chocolate chips and Guittard semi-sweet baking chips. #gamechanger
- Freeze any leftover cookie dough balls to enjoy as a quick freshly baked dessert!
