I went to a luncheon the other week where the wonderful and eternally fabulous chef and interior designer James Farmer was speaking. He is southern, honest, delights in donning bright colors and monograms, and most of all, he loves his food. While cooking grits and cheese straws on stage making everyone cry from laughter, he described what he calls a Fried Chicken Moment. A Fried Chicken Moment is the that moment when you take a bite of fried chicken, your eyes close and you will forever remember where and when you had that first bite of the best fried chicken you will ever taste.
Well these cookies are my Fried Chicken Moment. The first time I made these cookies, I just knew. My life had been changed for the better. I saved this recipe in a secret place, never wanting to lose it. The recipe is so simple, and it really hinges on using a good flaky sea salt. I don’t like really salty desserts, but I find a very subtle dash of saltiness to a sweet treat can really change you. It gets to your core and forever changes you into one of those salty/sweet treat aficionados. Well, I have been changed by this recipe. I could eat these cookies every day if I made them available to me that often.
And let’s be real. Who doesn’t like chocolate chip cookies? I like to keep cookies somewhat small, that way I don’t feel too bad when I eat two, or five…. or ten. If you are making these for friends, be sure to make extra because you won’t be able to resit snatching a couple fresh out of oven for yourself.
Sea Salt Chocolate Chip Cookies
- 1/2 cup sugar
- 1/2 cup light brown sugar firmly packed
- 1 stick unsalted butter cold and cut into tablespoons
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 and 1/4 cup all purpose flour
- 1/2 teaspoon flaky sea salt plus more for topping
- 1 and 1/2 cup semi sweet chocolate chips
Preheat oven to 350°F.
Mix together sugar, light brown sugar and butter with hand mixer or stand mixer until well combined (the butter should be well combined and no longer lumpy). Add in the egg, vanilla and baking soda and mix until combined.
In a separate bowl, stir the flour and sea salt together.
Slowly add the flour and sea salt to the bowl of wet ingredients and mix until combined.
Mix in chocolate chips.
Line baking sheets with parchment paper or these Silpat Silicone Baking Mats. Using a cookie scoop, place 6 scoops of cookie dough on each baking sheet.
Bake for 10 minutes, remove from oven and sprinkle with extra sea salt. Allow cookies to cool for a few minutes on the baking sheets, then transfer to a wire rack and let them cool completely (if you can make it that long without eating them all).
Adapted from Smitten Kitchen.