Vanilla Sea Salt Chocolate Chip Cookies
Try these delicious Vanilla Sea Salt Chocolate Chip Cookies for a nostalgic treat that is better than store bought! Reminiscent of Chips A Hoy, these sweet and salty cookies are made better with organic ingredients and are sure to become a favorite!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 ½ teaspoons vanilla extract
- ¼ cup milk
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams mini dark chocolate chips
- Vanilla sea salt
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract and mix on low until combined and there are no butter chunks.
- Then add the dry ingredients: all purpose flour, baking soda, and salt. Mix until combined into a cookie dough.
- Add in the mini chocolate chips and mix to combine completely.
- Using your hands (or a cookie scoop) form the dough into 12 balls. Flatten them slightly so they’re about 2-inches in diameter. Place on the prepared baking sheets and spread out evenly, you’ll have 6 cookies per sheet.
- Bake for 15 to 17 minutes or until golden brown around the edges of the cookies. Sprinkle with vanilla sea salt immediately after coming out of the oven. Allow the cookies to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
Tips
- Vanilla Sea Salt: Make the Homemade Vanilla Sea Salt before starting the cookies. This way it’s ready as you have to add it onto the cookies when they are hot out of the oven, so it sticks.
- Soft Butter: Be sure your butter is soft before beginning. I like to let it soften naturally on the counter, but you can also microwave for 10 second intervals if needed.
- Chocolate: I use organic mini dark chocolate chips in this chocolate chip cookie recipe, but chocolate chunks, milk chocolate or even white chocolate also works too.
- Vegan: Make these vegan by using your favorite vegan butter and milk. I recommend Miyoko's butter and coconut milk.
- Storage: Be sure to store these organic cookies in an airtight container so they stay fresh.
- Freezing: You can freeze the cookie dough or the baked cookies, both is fine. If freezing the dough, portion and roll dough. Place in a freezer zip bag and store for up to 1 month. Allow cookies to come to room temperature before baking. If freezing cookies, just place in an airtight container in the freezer, thaw and enjoy!
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown around the edges.
Nutrition
Calories: 286kcalCarbohydrates: 42gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 221mgPotassium: 52mgFiber: 1gSugar: 24gVitamin A: 281IUVitamin C: 0.1mgCalcium: 43mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!