Is there anything better to eat in this world than a warm cookie straight out of the oven? All that hot, steamy, moist, soft, sweet gooeyness, oh my! Nom…nom…nom…please pass me the milk!!!
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Here at Nature Way Chocolate chip cookies have always reigned supreme. I’ve tried many versions over the years but I keep going back to the iconic Nestle Toll House recipe. It produces the perfect cookie with a minimum of fuss and I get consistently delicious results using this classic recipe.
There has been an awful lot of chatter on the web lately about how good salted cookies are. I personally have never added salt, except for the salt that’s asked for in the dough recipe. How could adding salt to the top of the cookie make much difference?
I decided to see what all the hype was about. For a change of pace I decided to try making this copy cat Mrs. Field’s white chocolate chip cookie recipe. I riffed the basic recipe (no nuts in this version) and added a sprinkle of pink Himilayan salt to each cookie just before I popped them in the oven.
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Gather together all the ingredients.
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PRO TIP: Allow butter to come to room temperature so that it is soft but not melted.
Combine flour, salt and baking soda in a mixing bowl and set aside.
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On high speed, using the whisk attachment of a stand mixer, cream together softened butter, vanilla, brown and white sugar.
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Beat until batter is light and fluffy, scrape down the sides of the bowl as needed.
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Add eggs slowly, one at a time until fully incorporated.
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On low speed, gradually add the flour mixture and mix until well combined.
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Stir in white chocolate chips by hand using a rubber spatula.
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Now for the hardest, place the dough in the refrigerator and refrigerate dough for a minimum of 1 hour. This additional step helps produce thicker cookies. It will prevent the dough from spreading and flattening out while the cookies bake.
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When ready to bake, preheat oven to 350 degrees. Form uniform sized balls of dough and place them about 2 inches apart onto a silpat or parchment lined cookie sheet.
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Two must have tools if you like to bake cookies regularly and want consistently good results: a dough scoop and silpat liner(s). The dough scoop ensures all your cookies are the same size and bake to the same doneness. The silpat liner will prevent anything from sticking.
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You can use parchment paper instead but I love that you can wash the silpat liners with a little soap and hot water and reuse them over and over and over. They are pretty pricey but in my humble opinion, they are well worth the investment. I love them!!!
This next, simple step is what takes these cookies to the next level and boosts the flavor over the moon!
Top each cookie with a light sprinkle of salt. Use just a little sprinkle of salt. The salt is supposed to enhance the flavor of the cookies, you don’t want to actually taste the salt when you bite into the cookies.
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Bake cookies in a preheated 350 degree oven for 11-12 minutes. Centers should still look soft and the edges should be ever so slightly browned.
Allow cookies to cool on baking sheet for 5 minutes.
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Transfer cookies to a wire rack to cool completely.
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Serve them up with an icy cold glass of milk…oh my!
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The verdict: so is all the hype about salted cookies warranted? Does that tiny sprinkle of salt on top of the cookie make a difference? In my humble opinion???
HECK YES!!!
These were so good I think they may replace our regular chocolate chip cookies to become our new favorite cookies! That’s how utterly delicious these are!
PRO TIP: Do not use regular table salt, use a larger flake finishing salt such as a coarsely ground Pink Himalayan salt or Maldon sea salt flakes.
That tiny little sprinkle of salt on top of the cookie makes a world of difference!
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Salted White Chocolate Chip Cookies
Equipment
- Silpat liner(s)
- Cookie scoop
- Wire rack
Ingredients
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks butter, softened
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 12 oz white chocolate chips
- pink Himalayan salt or other course salt
Instructions
- Preheat oven to 350 ° F.
- Combine flour, salt and baking soda in a mixing bowl. Set aside.
- Cream together on high speed, using the whisk attachment of a stand mixer, softened butter, vanilla, brown and white sugar.
- Beat until batter is light and fluffy.
- Add eggs slowly, one at a time until incorprated.
- Gradually, on low speed, add flour mixture and mix until well combined.
- Stir in white chocolate chips by hand using a rubber spatula.
- Refrigerate dough for 1 hour.
- Drop dough onto a silpat or parchment lined cookie sheet using a cookie scoop.
- Top each cookie with a light sprinkle of salt.
- Bake cookies for 9-11 minutes. Centers should still look soft and edges should be lightly browned.
- Cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Did You Make This?
Snap a pic and hashtag it #naturewayblog — I love to see your creations! Don’t forget to comment and leave a review, or tag me on Instagram, Facebook, and Twitter!
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