‘Tis the season for cookouts. And if you’re looking to bring something other than potato salad — while still trying to stick with the classics — you must try this recipe for the perfect chocolate chip cookies. They’re sweet, they’re gooey… and best of all, they’re salty.
So the next time you get invited to a barbecue or the beach, fill your cooler with a batch of these (and a beer of choice, of course).
Rachel’s Summer Sea Salt Chocolate Chip Cookies
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 tablespoon sea salt
- 2 sticks butter
- ¾ cup of granulated sugar
- ¾ cup of brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 bag of bittersweet chocolate chips or chunks of good chocolate, broken into small pieces
- In a microwave safe bowl, melt the butter completely.
- Mix the brown sugar and the granulated sugar in with the butter and stir for a minute until chunks are dissolved.
- Then (once cool, please do not add to hot butter), add in the eggs and vanilla and continue to stir. Set aside.
- In a separate dish, combine the flour, the baking soda, the sea salt and mix.
- Add the chocolate chips and coat them with the dry ingredients (this helps to keep them from completely melting in the baking process). Then, combine the dry ingredients with the wet ingredients and stir with a wooden spoon until fully incorporated.
- Spoon the dough out onto a baking sheet and bake the cookies at 375 for 10-12 minutes (just keep an eye on them and test frequently).