This recipe comes from Dorie Greenspan, who uses Maldon sea salt while baking cookies.
- 2 cups all purpose flour
- 1 tsp salt
- 3/4 tsp baking soda
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 cup sugar
- 2/3 cup packed light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate chopped into chips, or 2 cups store-bought chocolate chips or chunks
- 1 cup finely chopped walnuts or pecans
- Sea salt flakes for sprinkling on top
Preheat oven to 375F. Line two baking sheets with parchment paper.
Whisk together the flour, salt, and baking soda.
Beat butter and sugars on medium speed in a stand mixer for 3 minutes. Add vanilla. Add the eggs one at a time, beating for 1 minute after each egg.
Reduce mixer speed to low. Add the dry ingredients in three portions. Mix in the chocolate and nuts on low speed.
Spoon dough in rounded tablespoons onto baking sheets 2 inches apart. Sprinkle with sea salt.
Bake cookies, rotating the sheets and switching the position from top to bottom halfway, for 10-12 minutes or until edges are brown and cookies are golden in the center.
These cookies keep for 4 days in a sealed container, or they can be frozen in airtight wrapping for 2 months.
Source: InStyle magazine