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You can scour the internet and find a MILLION chocolate chip cookies that claim to the be the best tasting ever! I’m going to encourage you to try these Salted Chocolate Chip Cookies and claim them for yourself as your go-to recipe!
I’m sure you can recall a time in your childhood that you gathered in the kitchen with your grandma baking cookies or other desserts! When my son tasted these he said “You know grandma’s make the best cookies and these are the best!” I guess it took me getting to the grandma stage to perfect the recipe. This is one that I will make time and time again for my children and grandchildren and hope they can pass it on to generations after me.
Personally, I like to taste a little bit of salt in my chocolate chip cookies! BUT that’s not the secret ingredient!
The sea salt in this cookie provides the prefect complement to the rich chocolate flavor! My oldest boy turned his nose up when I said there were “salted” and in the end he ate MORE than his fair share of the batch. Thank God for being young and having good metabolism! I can only imagine what I would feel like after eating close to an entire batch of cookies.
With that being said – make two batches! You’re going to thank me later 😉
That’s right – this goodness right here! The makeup of the malted milk gives this Salted Chocolate Chip Cookie the best consistency and brings a SLIGHT malt flavor. Don’t worry; if you’re not a fan of malt though, it isn’t overwhelming.
My other favorite – milk chocolate chips versus semi-sweet chocolate chips!
These tips will guarantee perfect cookies almost every time!
These salted chocolate chip cookies have a "secret" ingredient that will make them a household favorite!
Preheat oven to 350 degrees.
With a stand or hand mixer, combine room temperature butter and sugar.
Add vanilla extract and eggs, one at a time.
In a separate bowl, combine flour, baking soda, malted milk and salt. Slowly mix into egg and sugar mixture.
Add milk chocolate chips and stir together with a wooden spoon.
Cover and chill for 30 minutes.
Using a large cookie scoop, scoop balls of dough onto cookie sheet about 3 inches apart. (I do six cookies on a regular size cookie sheet.)
Bake for 10-12 minutes or until edges are slightly brown and tops of cookies look slightly undone.
Allow cookies to slightly cool and them remove to a cooling rack.
You can PIN this image on your Pinterest boards and share it with your friends! Make sure you also save this for Christmas for your yearly cookie exchange! Holiday cookies don’t have to be complicated especially with this Salted Chocolate Chip Cookie recipe!
Tonganoxie • Kansas
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