I first started baking regularly in grad school. I moved from Louisiana to Colorado two months before my classes started, and I had no friends, no money, and nothing to do during the day (save for binge watching Netflix). To say that I was not a natural in the kitchen is an understatement, as the flames that leapt out of my oven on more than one occasion can attest. However, when it comes to easy, novice-friendly recipes, it’s hard to go wrong with chocolate chip cookies. While you can easily buy frozen cookie dough and toss it on a baking sheet, there’s a feeling of accomplishment that comes with creating something from scratch.
My favorite recipe comes from the blog Cupcakes and Cashmere. I’ve made these cookies several times for different occasions, and they’re always a hit. The secret is to make sure all ingredients are at room temperature and to let the dough sit in the fridge for several hours (or overnight, if you can), which enhances the flavor of the cookies.
What you need:
- 2 & 1/2 cups all-purpose flour
- 1/2 teaspoon of kosher salt
- 1 & 1/4 teaspoons of baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 12 ounces semisweet chocolate chips (or bittersweet chips with at least 60% cacao content)
Step 1: Whisk together the flour, salt, and baking soda in a bowl. Set aside.
Step 2: In a large bowl, using an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined.
Step 3: Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips. Cover the bowl with plastic wrap and refrigerate the dough for at least one hour.
Step 4: Heat the oven to 375° F and line two cookie sheets with parchment paper.
Step 5: Using a small ice cream scoop, drop mounds of cookie dough about 1 inch apart. Bake for 13-15 minutes, or until the edges are slightly browned. Remove the sheet from the oven and sprinkle cookies with sea salt. Let stand for 5 minutes, and then transfer to a wire rack to cool.