Search no further for the ultimate chocolate chip cookie recipe! This is my new-found favorite thanks to one of the docs at work that spoils us with these sometimes. The neverending chocolate chip cookie quest has come to an end. I LOVE salty/sweet! The recipe calls for sea salt, I used fleur de sel which also worked great. Any coarse, flaky salt should do the trick!
Dr. Chung's Salty Sweets via Dr. Chung:
2 sticks unsalted butter, softened
1/4 cup granulated sugar
1/4 cup Turbinado sugar
1 3/4 cup light brown sugar, packed
2 teaspoons vanilla
3 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 ounces chocolate (with a serrated knife, cut chocolate into rougly 1/2-inch chunks)
Preheat oven to 350 F. Set rack in the middle of the oven. Cream the butter and the sugars on medium-high speed until light, 4-5 minutes. Scrape down the sides of the bowl a couple of times during the process. Continue mixing while adding the eggs one at a time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda, and salt in another bowl. Mix with a whisk. With the machine on low, slowly add almost all the flour. Reserve just a bit of the mixture. Remove the bowl from the mixer and add the last but of the flour along with the chocolate. Stir with a spatula just until combined.
Using a large ice cream scoop, scoop out mounds of dough making sure there is about 2 inches between each cookie. Do not crowd them. There is no need to press the dough down. Sprinkle each mound with a bit of sea salt.
Bake sheets, one at a time, until the cookies are lightly golden on the edges and a bit gooey in the center, about 12 minutes. Do not overbake! Remove sheet from oven and allow to sit undisturbed for 2 minutes. Then carefully transfer cookies to a cooling rack, Repeat with remaining sheets.