RECIPE: Chocolate Chip and Sea Salt Cookies


The moaning. The groaning. The rolling of the eyes. All a lovely prequel to Math homework at my house.

Well, last week I tried a different tact. And it worked.

Nothing improves the karma in a home better, or incent a 10 year old more than fresh baked cookies.

So as the sound of the mixer whirred and the smells of sugar and chocolate wafted through the air, a calmness settled on the dining room. Daughter was focused. Hubby was excited. And together, they went through the intricacies of number estimation with a new energy...and even laughter.


Yes. Laughter. And Math. Together.

Just goes to show you the true power of a home made baked goodie.



Oh, and to do something a little different, the addition of lovely Grey Sea Salt brings a nice finish to the taste buds while bringing the layers of molasses flavor in the brown sugars up a notch.

It's a good time. Trust me.

Chocolate Chip and Sea Salt Cookies

Ingredients:

2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. Grey Sea Salt (or other large flake Sea Salt)
3/4 cup sugar
2 sticks butter, softened
1/2 cup light brown sugar
1/4 cup dark brown sugar
2 1/4 tsp. vanilla
2 eggs, set out for 10 minutes to take some of the chill out
1 1/4 cups 60% cocoa semisweet chocolate chips

Directions:
Preheat oven to 375˚. Line 2 baking sheets with tin foil.

Mix the flour, baking soda and salt with a fork. Set aside.

With a mixer, cream the butter, then add the sugars. Whip until light and fluffy. Add the vanilla and 2 eggs, whipping until creamy.  Put the mixer on low and add the dry ingredients to the batter. Whip until just combined. Take the bowl off the mixing stand and add the chocolate chips by hand, folding them in with a spatula or wooden spoon.

Drop by well-rounded tablespoonfuls about 2-3 inches apart on the baking sheet. Bake for 4-5 minutes. Then switch the sheets around on opposite levels, and bake for about 4 more minutes. Cookies should be golden brown.

Let set on the sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Continue until all batter is used. Makes about 45-50 cookies.





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