Sea Salt Chocolate Chip Cookies

Jan 1

Written By Lola Whalen

1¼ cup flour or

*Good: 1¼ cup America’s Test Kitchen flour blend + heaping ¼ tsp xanthan gum or

*Better: ½ cup Millet flour + ¾ cup White Rice flour + heaping ¼ tsp xanthan gum or

*Best: 1¼ cup Bob’s Red Mill 1 to 1 GF flour

½ tsp baking soda

½ tsp baking powder

¼ tsp salt

1 stick unsalted butter (if you only have salted, just leave out the ¼ tsp salt)

½ cup white sugar

½ cup brown sugar

1 egg

½ tsp GF vanilla

¾ cup chocolate chips (can be dark chocolate – my personal favorite, semi-sweet, or milk chocolate)

Sea Salt

Cream butter & sugars completely.

Add egg & vanilla, mix completely.

Whisk together dry ingredients, then add to butter mixture.

Mix until dough sticks to itself.

Fold in chocolate chips.

For a softer cookie, drop by teaspoonfuls onto ungreased baking sheet or baking sheet lined with parchment paper.

For a chewy cookie with a slightly crispy edge (my favorite), chill the dough for about 2 hours. Then drop by teaspoonfuls onto ungreased baking sheet or baking sheet lined with parchment paper.

Sprinkle each cookie with sea salt.

Bake at 350° for 8-10 minutes.

Cool on pan for 1 – 2 minutes, then cool on wire rack.

Notes: If you make these with the ATK flour blend, they spread out a little more during baking. If you make them with the millet & white rice flour blend or the Bob’s Red Mill flour, they turn out a little thicker & don’t spread as much during baking. Any of the flour choices have a nice flavor & no after taste. It’s more about what texture you prefer your chocolate chip cookies to be!

If you are not a fan of salty with your sweet, you can always omit sprinkling them with sea salt before baking. This is a good basic chocolate chip cookie recipe! And around the holidays, I like to make them with peppermint chips (without the sea salt)!