Soft & Salted Chocolate Chip Cookies
A gift to us from pastry chef Bebe Carminito, we wanted to give you a classic chocolate chip cookie recipe to use with your new Just Date Sugar!
"I love this cookie recipe! When I was a kiddo, my mom would take us to this bakery for chocolate chip cookies, they were delicate, soft and resembled a little bite of cake. I have written a recipe for this cookie using Just Date Sugar and depending on your preference, you can add nuts, use your favorite chocolate chip and or add a little flaky salt. They are best eaten the day of but will last up to 2 days and be sure to make the dough one day ahead… Can also be scooped and ready to go kept in a container stored in the fridge up to 3 days. They bake in just 7 - 8 minutes so they are a great treat to always have on hand to satisfy your sweet tooth. Keep dough scooped in fridge till ready to bake, enjoy!!"
- Cook 8 min
Ingredients
- 1/2 cup unsalted butter, room temperature
- 3/4 cup Just Date Sugar
- 1 large egg, room temperature, beaten lightly
- 1 tsp vanilla
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup Just Date Chocolate Chips
- flaky salt for finishing (optional)
Instructions
- In stand mixer with paddle, cream butter and Just Date Sugar for 3 minutes.
- Scrape sides and add egg and vanilla. Beat 1 minute until homogeneous.
- In medium bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry ingredients on low speed, mix until no flour streaks (1 minute).
- Fold in chocolate chips.
- Gather dough into disc and refrigerate overnight or up to 3 days.
- When ready to bake, line pans with parchment and preheat to 325°F.
- Scoop dough with #40 scoop (0.85 oz) onto sheet pan.
- Gently press with palm of hand. Sprinkle with flaky salt if desired.
- Bake 7-8 minutes. Cool on sheet pans 10 minutes, then move to wire racks.
