Sugarlaws: Living Sweetly.

Chocolate Chip Cookies

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September 24th, 2008 · Print Print

First things first, and then I’ll get to these little bundles of chocolate goodness.  First of all, I need your help! My recipe for Farro with Butternut Squash and Swiss Chard has been selected as a finalist in the Whole Foods Food Blogger Budget Recipe Challenge, and now it’s up on the Whole Foods website from for people to rate, review and post comments!  (And the other recipes are great too, so go check them out!)

How can you help?  Go to the Whole Foods website and post a comment about my recipe!  By posting a comment on one of these recipes, you’ll be entered into a drawing for a $500 Whole Foods Market gift card! (Ten runners-up will receive $25 gift cards.)

So go on over there and take a look, and when you’re done feeling healthy and budget-conscious, whip up a batch of these for dessert.

Because these are the easiest, simplest chocolate chip cookies possible.  They’re pretty darn close to the recipe on the back of the Hershey’s package, but adding the New York Times’s excellent suggestion of sprinkling sea salt on the tops of the unbaked cookies — you cannot believe what a difference it makes.  Sometimes I want my recipes to be interesting and unique — sometimes I just want them to be yummy.  And for that, these cookies were perfect.

Chocolate Chip Cookies

INGREDIENTS
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick of butter, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 cup semisweet chocolate chips
1 tbsp fleur du sel

DIRECTIONS
Heat oven to 375 degrees.  Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto a cookie sheet lined with silipat or parchment paper.

Bake 9 to 10 minutes or until lightly browned. Cool for one minute, transfer to a wire rack. Cool completely.

Makes 3 dozen cookies.


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Tags: desserts · food



16 responses so far ↓

  • 1 Rita // Sep 24, 2008 at 2:49 pm

    I selected your farro recipe to make months ago… I am just waiting for the weather to get colder and I’ll make it here at home. I’ll be sure to post a comment at WF. Good luck!

  • 2 QL Girl // Sep 24, 2008 at 5:35 pm

    How much brown sugar do they need?

    Sea salt? Hmmm….I just might try it!

  • 3 shannon a // Sep 24, 2008 at 7:56 pm

    maybe i’m blind and not finding it in the recipe, but how much salt do you sprinkle on each cookie??  a few grains?

  • 4 katy // Sep 24, 2008 at 9:52 pm

    QL Girl — I actually didn’t use brown sugar!  I used all white sugar, because it was right after we moved and it was all I had!  I think they still had great flavor though!

    Shannon A — Just a tiny sprinkle on each cookie!  I used about two tablespoons for the whole batch, which is just a minuscule pinch per cookie.

  • 5 kristen // Sep 25, 2008 at 4:03 am

    Now I really want homemade chocolate chip cookies but I’m stuck in stupid Germany.  Maybe you can send me a fed ex care package when I get shipped off to China again (looks like I might be going back…)

  • 6 suebette // Sep 25, 2008 at 8:54 am

    Ah, I love the sea salt idea – I’ll have to give that a try for my next baking session. Zipping over to Whole Foods now to check it out!

  • 7 VeggieGirl // Sep 25, 2008 at 10:21 am

    CONGRATULATIONS ON YOUR RECIPE BEING A FINALIST!!! WHOO HOO!!! :-D

    Ahh, the quintessential classic cookie variety – love your take on it!

  • 8 Emily // Sep 25, 2008 at 10:25 am

    I can personally attest to the fact that these were delicious!!

  • 9 heather // Sep 25, 2008 at 12:29 pm

    ohhh congratulations on your recipe!  that’s so exciting!  and these do look delicious… chocolate and salt is such a wonderful combination!

  • 10 Maggie // Sep 26, 2008 at 7:14 pm

    I never seem to have enough different kinds of chocolate chip cookie recipes.  I love how crunchy and golden the edges of these got.

  • 11 zestycook // Sep 27, 2008 at 7:44 pm

    I must say I have not had these twist on a cookie before but I am willing to give this a try.  Looks very good and the picture does make them look fabulous.  Great work.. I am a regular now….

    Zesty

  • 12 Hillary // Oct 2, 2008 at 2:42 pm

    Great chocolate chip cookies. They’re so much better thanmine. :) Also, congrats on being a Whole Foods finalist!

  • 13 Natalie // Oct 6, 2008 at 10:55 pm

    Ok I am lost.  I see reference to brown sugar in the directions but not in the ingredients.  Directions also say eggs plural???
    Finally, how would this recipe that is about half of the new york times version (which makes 18), make 36 cookies?  I tried this and it made only 22 cookies using teaspoonful size.  I guessed and added some extra sugar to make up for the brown sugar omission.  They taste ok.

  • 14 flyingbird // Aug 13, 2009 at 7:08 pm

    I did a google search for chocolate chip cookies with sea salt and came across this recipe, so I decided to print & try it.  I should have read all the comments first–Natalie’s is correct that the directions call for different things than the ingredients list.  I was thrown by the directions calling for both regular & brown sugar and plural eggs as well, and wondered if I missed something.  I went ahead with ingredients and amounts as-is (though using brown sugar instead of granulated) , ignoring the directions, and they turned out fine.  Definitely does not make 3 dozen, more like 20 cookies.

  • 15 Etta // Sep 24, 2012 at 11:00 am

    Very good post! We will be linking to this great
    post on our site. Keep up the great writing.

  • 16 Caitlin // Mar 1, 2013 at 1:09 pm

    Noticed there is no brown sugar listed in the ingredient list as well? Am making them anyways!

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