I’m always skeptical when posting a dessert recipe that requires baking. What might come out perfectly in my 375° oven may need a little more/less time in yours. There’s nothing we can really do about it, different ovens, climates, and all that jazz. Anyway, this morning I decided to bake cookies. But not just any type of cookies, I baked Salted Chocolate Chip Cookies. They are so so so delicious that I absolutely have to share this with you regardless of our oven and climate differences.
I prefer salted cookies because it really brings out the chocolate.
This recipe is easy and never fails. Try it out and let me know how it goes!
Until next time foodiechips!
- 1 cup salted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 brown sugar
- 1 egg, room temperature
- 1/2 tsp vanilla bean paste
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 270g bag Hershey's chocolate chips
- In a large mixing bowl, cream butter and both sugars together with a hand mixer until fluffy. Add in the egg and vanilla bean paste. Mix on low until combined. Add in flour, baking soda, salt, and chocolate chips. Mix with a wooden spoon until combine. Do not over-mix. Cover with saran wrao and chill dough in the fridge for 1 hour minimum.
- Preheat oven to 375°.
- Line a cookie pan with parchment paper. Use an ice cream scoop to make your cookie portions. Roll into ball form and place onto cookie sheet. Try to make them all the same size to ensure even cooking. Do not over crowd cookie sheet. Bake in batches if you must. Place cookie pan in the oven and bake for 8-10 minutes. When you see the bottom of the cookies turning golden brown they are finished. Remove from the oven and set aside. You may sprinkle a tiny amount of salt on top if you'd like. They will continue to cook as they cool. Store in an airtight container.