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“As someone who makes most things from scratch, buying baked goods when I can “make them at home” isa treat. The chocolate chip cookies from Snake River Roasting are one of those exceptions. They really are the perfect balance of crispy and soft, sweet and salty with the flaky sea salt on top! It’d be so fun to add their recipe to our collection,” Savannah Allred.
Ingredients
- 3 1/2 cups + 1 tablespoon all-purpose flour
- 1 1/4 teaspoons baking powder
- 2 1/2 teaspoons cornstarch
- 3/4 teaspoon kosher salt, plus more for garnish
- 1 cup + 7 tablespoons unsalted butter, browned
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 3/4 cups packed light brown sugar
- 1 1/3 cups granulated sugar
- 3 3/4 cups semisweet chocolate chips
Instructions
- Add the dry ingredients to a medium bowl and whisk to combine. Set aside.
- To brown the butter, add it to a medium saucepan over medium heat and cook, stirring frequently until the butter foams and turns golden brown with a nutty aroma, 5–7 minutes.
- Transfer to a large heatproof mixing bowl and let cool slightly. Combine the eggs and vanilla, then mix with the warm but not hot butter. Add the brown sugar and granulated sugar.
- Using a standing mixer fitted with the paddle attachment, beat on medium speed until fully incorporated and slightly lightened, about 2
- minutes. Add the eggs, yolks and vanilla extract, then mix until smooth. Gradually mix in the dry ingredients on low speed until just combined.
- Ensure the dough is cool enough so that the chocolate
- chips won’t melt, then stir in the chocolate chips until they are evenly distributed.
- Scoop about 1/3 cup of dough per cookie onto a parchment-lined baking sheet about 3 inches apart. Cover and refrigerate for at least 2
- hours, or overnight for best flavor and texture.
- Preheat the oven to 300 F. Sprinkle salt on top of each cookie and bake for 18–22 minutes, rotating the pan halfway through, until the edges are lightly golden and the tops show small cracks.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
