There’s something about the simplicity of chocolate chip cookies, they’re simple, yet so pleasing! I bake these little bites of joy whenever I’m expecting guests because they’re so fast and easy to make, not to mention, the smell will leave people in a daze; it’s really how I get people to keep coming back to see me.
They’re addicting! Addicting to the point where I’ve turned my back for one minute only to turn back around and find six cookies missing from the cooling racks! Every time my back was turned, “Swoop!” missing cookies. I’ve encountered a real life Cookie Monster and I’m sure it’s because of this secret.
The secret is adding a little extra something that won’t overwhelm the cookie, but will be just enough to get you and everyone else (Cookie Monster included) reaching for more. Are you ready for my secret?! I add little bits of toffee for a different touch of sweetness and sprinkle the tops of cookie dough with sea salt. Sea salt?! Yes, sea salt. I told you it’s not your average chocolate chip cookie.
I’m lucky enough to live near the coolest spice shop ever and there is no shortage of salt options here. The two salts I used in my cookies are Pacific Flake Sea Salt and Cyprus Black Lava Sea Salt. You don’t necessarily have to use these exact types, any sea salt will do. While I encourage you to dabble in different salts (food for thought, salt doesn’t expire) just make sure you aren’t exceeding your recommended daily sodium intake.
So there you have it, add some toffee, throw some sea salt and you just guaranteed yourself 10 extra cool points with your friends. You’re welcome.
Not Your Average Chocolate Chip Cookies
prep time: 10 minutes
bake time: 10 minutes for each batch
yields: about 25
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 4 tablespoons toffee bits
- different sea salts
Preheat oven to 350 degrees and line baking sheet with parchment paper or a silicone baking mat.
Combine flour, baking soda and salt in a medium bowl. Set aside.
In a large bowl of an electric mixer, beat unsalted butter, light brown sugar and granulated sugar on medium speed until smooth, about 2 minutes. Scrape down sides of the bowl as needed during mixing to make sure everything is mixed up real nice! Add egg and vanilla extract and mix until incorporated. Add flour mixture slowly on low speed. I repeat, low speed unless you like being covered in flour. Carefully mix in the chocolate chips and toffee goodness.
Take a spoon or, if you’re anything like me and need symmetry in your life, a cookie dough scoop and drop those dough balls onto your prepared baking sheet about two inches apart.
Bake the cookies for about 10 minutes until the edges are nicely browned. At the half point of baking, quickly sprinkle a pinch of sea salt on top of the cookies and throw some over your left shoulder for good luck. You can also choose to sprinkle the sea salt before putting the cookies in the oven, but I personally think waiting till you’re 5 minutes in will allow the sea salt to sit on top of the cookie instead of sinking in. Let them cool on the baking sheet for about 5 minutes before placing them on a wire rack to cool completely.