Salted Chocolate Chip Cookies

Sometimes, you just have to have a cookie. When that mood next strikes, take a chance on these. They’re everything you want in a cookie: soft and gooey inside, slightly crisp around the edges, buttery, chocolatey, and topped with just enough salt to bring it all together nicely.

Our favorite cookie:

Salty, Gooey, Soft-in-the-middle-and-crispy-around-the-edges, Chocolate Chip Cookies

1. • 1 cup butter

1. • 1/2 cup white sugar

1. • 1 1/2 cups brown sugar

1. • 2 eggs, room temperature

1. • 2 tsp vanilla

1. • 2 3/4 cups flour

1. • 1 tsp baking soda

1. • 1 1/2 tsp baking powder
   • 1 – 1 1/2 cups chocolate chips — semisweet, milk, or a mixture (I use half and half)

1. • 1/2 tsp salt
   • coarse or kosher salt for sprinkling

In a mixer, beat the butter for at least three full minutes until creamy and fluffy. If you don’t do this, your cookies will be flat.

Add sugars and beat another minute or two.

Add eggs and vanilla and mix well.

Sift together the dry ingredients and add to mixer, blending just until everything is moistened.

Add the chocolate chips. If one cup doesn’t look like enough, add some more.

Using a spoon or a small ice cream scoop (my preference), scoop out by tablespoons and place 2″ apart on a cookie sheet. Sprinkle with coarse salt.

Bake 12-13 minutes @ 350 until just slightly golden brown. (I bake these at 360, but that’s just my oven).

Cool … if you can bring yourself to wait that long.

My daughter-in-law has forbidden me to make these again. What do you think she means by that?