Sometimes I’m forced to create a different version of my famous “Everything But The Kitchen Sink Cookies” because I just don’t have the normal ingredients in my pantry. This past weekend however, I was forced to come up with a new recipe because I was short on time, and some of the cookie recipients had peanut allergies. These cookies were really meant to bribe my niece and nephews into thinking their Aunt Colleen and Uncle B.O.B. Bob are the most amazing people on this planet! With them in mind, I decided that the new Ghirardelli Mini Semi-Sweet Chocolate Chips that I just discovered a couple of weeks ago on a trip to Target would make the perfect centerpiece for this recipe. If you could only have seen my face in the store…pure happiness! I’ve been waiting several years for them to finally get around to making a mini chocolate chip variety! Now if they would just make mini chips in dark chocolate life would finally be complete!
I decided to cut my normal cookie dough batter in half, because half the batter means half the baking time, and time has been very precious lately. Unfortunately this meant using less than an entire bag of chocolate chips, which is a big pet peeve of mine, but you can always throw in the entire bag if you choose. No one’s ever going to complain about there being too many chocolate chips in their cookies! One of the only two ingredients I didn’t cut exactly in half was the one egg which I use in my usual recipe. I have neither the patience, nor the desire to mess around trying to cut the liquid volume of an egg in half, so I just threw the whole egg in. At this point the batter was a bit runny, so I added 1 1/2 cups of all-purpose flour instead of 1 1/8 cups; the little bit of extra flour made the dough perfect for scooping. I also added the sea salt to give the cookie a little something extra, not to mention “The Johnson Brats” love salty foods!
Making these cookies only took me around 40 minutes, which was mostly time spent waiting for the cookies to bake. (I only cook one sheet of cookies at a time, because it makes for a better cookie, no burnt tops or bottoms.) It took me 5 minutes just to figure out how to fold my new brown cardboard bakery boxes that Santa (B.O.B. Bob) gave me for Christmas! They are going to make my life so much easier. I’m excited to try new ways of dressing them up for different holidays. I have 250 of them to play around with, so the options are limitless!
- 1/2 Cup Unsalted Butter, Softened
- 1/3 Cup Granulated Sugar
- 1/3 Cup Light Brown Sugar
- 1 Egg, Room Temperature
- 1 Teaspoon Vanilla
- 1 1/2 Cup All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 1 Cup Mini Semi-Sweet Chocolate Baking Chips
- Ground Sea Salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream the butter and sugars for 2 minutes on medium speed.
- Add egg, mix for 1 minute.
- Add vanilla, mix for 1 minute.
- In a medium bowl, sift together flour, baking soda, and salt.
- Add the flour mixture slowly to the butter mixture on low speed, mixing just until the flour is incorporated.
- Mix in the mini chocolate chips with a spatula.
- Use a cookie scoop to drop large tablespoonfuls of cookie dough onto a Silpat or parchment paper lined cookie sheet.
- Sprinkle each cookie with ground sea salt.
- Bake for 10 minutes.
- Allow cookies to cool on cookie sheet for 3 minutes, before transferring to a wire rack to completely cool.
- Package in an airtight container.
- Trader Joe’s carries inexpensive filled sea salt grinders, which can also be opened and filled with your own salt later on. I recently purchased this OXO Softworks Salt Grinder on sale at Target; I highly recommend it. It has five settings for you to choose what size grind you prefer.
- You can use any brand of mini-chocolate chips in this recipe, but Ghirardelli really does make the best ones I’ve tried so far.
- This recipe makes approximately 2 dozen cookies.
ORIGINALLY POSTED: 01/04/2014
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