Pink Salt Chocolate Chip Cookies
These decadent cookies combine the sweetness of chocolate with the savory touch of pink Himalayan salt, creating a sophisticated flavor experience.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Better for controlling salt levels.
- 1 cup granulated sugar Contributes to spreading.
- 3/4 cup brown sugar Adds moisture and chewiness.
- 2 large eggs Best at room temperature for emulsification.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 1/4 cups all-purpose flour Provides structure.
- 1/2 teaspoon baking soda Helps cookies rise.
- 1/2 teaspoon baking powder Ensures even rise.
- 1/4 teaspoon fine pink Himalayan salt Incorporated into the dough.
- 2 cups semi-sweet chocolate chips Provides rich flavor.
For topping
- 2-3 tablespoons flaked or coarse pink Himalayan salt For sprinkling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.
- Add in the eggs and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and fine salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the chocolate chips.
- Refrigerate the dough for at least 30 minutes to prevent spreading.
Baking
- Scoop the dough into balls (about 1.5 tablespoons each) and lightly dip the top of each ball into the flaked pink salt.
- Arrange the cookie dough balls on parchment-lined baking sheets, ensuring they are spaced 2-3 inches apart.
- Bake in the preheated oven for 9-11 minutes until the edges are golden and centers are slightly underdone.
- Remove the cookies from the oven and let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unbaked cookie dough balls for up to 3 months.