The Great American CCC

I’ve been attempting to perfect the all American Chocolate Chip Cookie for a VERY long time. I’m pretty sure I’ve tried at least a dozen different recipes. Years after years I tried but never did I feel satisfied. Until about 4 years ago. I came across this recipe in of course another blog and was extremely intrigued by the sea salt aspect. I’m pretty sure I wasn’t baking with a ton of sea salt around this time but the “sweet/savory” trend was hot and so I jumped on the band wagon.

HOLYSMOKESAMAZINGBESTTHINGEVER! (If this were Instagram, I would have hash-tagged those words since I’m hash-tagging the bee-Jesus out of everything).

I’m totally not trying to toot my own horn here but after the years of praises and folks begging me for the recipe – TOOT! TOOT!

Unfortunately the blog I adapted this recipe from no longer exists but if your out there, give me a shout and I will give credit where credit is due 🙂

LK Note: I would suggest letting the dough chill out in the fridge over night. I know, I don’t have the patience either and I don’t do this every time but when I’m making them for a special occasion, allowing the ingredients to get all cozy in the fridge makes these amazing cookies even that much better.


1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour (suggested to weigh the flour but I never do)
3/4 tsp. smallish-medium coarse sea salt
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. 

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