My favorite thing about this recipe: coarse sea salt. What a revelation! Pair the chocolate-toffee classic cookie flavor with a surprise burst of saltiness and you have found heaven!
2 sticks softened salted butter
½ cup sugar
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all purpose flour
¾ teaspoon medium coarse sea salt
1 teaspoon baking soda
1 ½ teaspoon baking powder
2 ¼ cups assorted baking chips (I used white chips, milk and dark chocolate chips)
1. Preheat oven to 360˚ F. Cream butter and both sugars until fluffy- about 3 minutes in the KitchenAid. Add both eggs and vanilla and beat an additional 2 minutes.
2. Add baking powder, soda, salt and flour until batter is fully incorporated. Finally, add the chips until well distributed. (At this point I was extremely grateful for the KitchenAid, this is a thick dough!)
I always use salted butter when I'm baking because I almost always forget to add a little salt to the recipe. Why do you use it?
ReplyDeleteTypically unsalted butter is used in baking, unless specifically asked for. Unsalted butter has a shorter shelf life (you have to use it faster) but it also tastes fresh, pure, and adds a delicate flavor to baked goods. Whereas salted butters can contain varying amounts of salt based on their producers, and so it is hard to judge whether additional salt is needed in the recipe.
ReplyDeleteI had just been talking about that with someone else, so I thought I would interject! :)