My goal for autumn/winter is to attempt a few baking recipes from scratch. I’ve always been a “from the box” girl and don’t get me wrong, there is absolutely nothing wrong with that, but I wanted to get out of my comfort zone a bit and try something new.
I decided to go with something that leaned slightly on the easier side and went with Sea Salt Chocolate Chip Cookies from my favorite food blog, Smitten Kitchen. I lifted the recipe directly from her site with only one slight change, instead of doing bittersweet chocolate chunks I just did semi-sweet chocolate chips. Partly because my store didn’t have chocolate chunks and partly because I didn’t want to chop up a bunch of chocolate bars. These came out AMAZING and I highly recommend them to anyone looking to attempt baking from scratch.
Two little tips from a rookie (aka me)
- Make sure you get regular sea salt flakes and NOT smoked. I nearly tanked my entire endeavor with this tiny mistake.
- Don’t worry about things looking pretty. The photos I’m including in this post are my real time photos from baking. They are messy, they are scattered, they are very real and that’s why I love how they turned out.
TGS is supposed to be shining a light on attainable, real things and if I can make these cookies from scratch as a rookie with limited baking experience SO CAN YOU. I believe in you. Go forth and enjoy.
SEA SALT CHOCOLATE CHIP COOKIES by SMITTEN KITCHEN
Makes around 18 cookies
- 1/2 cup unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons Sugar in the Raw (you can use more brown or white if you don’t have this)
- 3/4 cup plus 2 tablespoons packed light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- Heaped 1/4 teaspoon fine sea or table salt
- 1 3/4 cups all-purpose flour
- 1/2 cup semisweet chocolate chips
- Flaky sea salt, to finish
Before you dive in, heat oven to 360°F (no this is not a typo, she really means 360°F and not 350°F) and line a baking sheet with parchment paper or a silicon baking mat.
Mix together the butter and sugars with an electric mixer until light and fluffy, about five minutes. If you’re like me and have a hand mixer this will be your arm work out of the day. Next add in the egg and vanilla, beating until fully incorporated. After that add in the fine sea salt and baking soda followed by the flour on a low speed to make sure it doesn’t explode all over your kitchen. Your dough should be semi crumbly at this point. Lastly fold in the chocolate chips with a spatula or by hand.
Scoop out little balls (about 1 1/2 tablespoons each) and space them out on your cookie sheet. Sprinkle each ball with a few flakes of sea salt (or if you’re like me give them a good hefty sprinkle). Bake for 12 minutes until the outsides are a golden brown but the middles are still a bit gooey. Let cool and try not to devour all in one sitting.