I made a mistake this week and decided to make chocolate chip cookies. This proved to me my lack of self control. Both when the dough was being made and when the cookies were fresh out of the oven. If that wasn’t enough, I absolutely could not resist the smell the cookies made the next day as I opened the cookie jar to take these photos.
A warm chocolate chip cookie, fresh out of the oven, has it’s own unique joy as you dip it in a glass of milk and the chips are slightly melted. But day two, there is your real trouble. The smell is infectious, and it pretty much consumes you and says “snack” instead of “dessert” which of course, usually means you may eat it for breakfast, mid day, and most likely you will consume more than one.
All of these are potential mistakes, that is if you care about consuming extra calories. Which, you shouldn’t. Butter. Chocolate. These are good things, and you could be consuming much worse.
So my real mistake was when I was eating the chocolate chips and realizing that they were milk chocolate and not semisweet. Too sweet for me! But I was already in the midst of mixing, so what’s a girl to do? Even out the sweet with a bit of salty of course. So I went on baking and as soon as these babies were out of the oven I sprinkled some sea salt on them.
I never exaggerate.
These are that good.
They are almost gone.
And so are the hope of my skinny jeans. But hey, I only made one batch.
Recipe adapted from the back of the Nestle Toll House Milk Chocolate Chip bag. Because, why mess with what’s already so delightful?
Milk Chocolate Chip Cookies with Sea Salt
1 1/4 cup all purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter (room temperature or slightly melted)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups Nestle Toll House Milk Chocolate Chocolate Chips
sea salt for sprinkling when cookies are out of the oven
Preheat oven to 375 degrees. In mixing bowl with whisk attachment, combine sugars, butter, and eggs. Add in baking soda, salt, and vanilla extract. Add flour in small doses, making sure to scrape the sides of the bowl so it's well-combined. Turn mixer off and stir in milk chocolate chips with wooden spoon. Use two spoons or a small cookie dough scoop to place on a cookie sheet, leaving enough room between each cookie so that they made spread out. As soon as the cookies are out of the oven, sprinkle them with sea salt, just enough to have a light dusting. The sea salt should only be a light dusting, not a coating or sprinkles like a decoration, otherwise they will be too salty. Cool the cookies on cooling racks, and the salt will stick as it cools. Eat slightly warm with milk, or the next day, any time and any way that you would like.