Who says chocolate chip cookies don’t belong on your holiday cookie tray along with all those gingerbread men, sugar cookie cut-outs and rum balls? We say shake-it-up this season and make something classic (that you know everyone will like). We can pretty much guarantee these cookies, studded with bittersweet chocolate chunks and spiked with sea salt, will be the one cookie everyone will be reaching for again and again (and again)…
Makes 18 Cookies
2 cups (500 mL) all purpose flour
1 1/2 tsp (7 mL) cornstarch
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) baking powder
Pinch ground cinnamon
1 tbsp (15 mL) flaked sea salt
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) firmly packed brown sugar
1/3 cup (75 mL) granulated sugar
1 large egg
1 tbsp (15 mL) pure vanilla extract
1 cup (250 mL) bittersweet chopped dark chocolate
- Preheat oven to 350 F. Line a large baking sheet with parchment and set aside.
- In a medium bowl, combine flour, cornstarch, baking soda, sea salt and cinnamon. Stir with a fork and set aside.
- Cream together butter and sugars until light and fluffy, about 3 to 4 minutes. Add egg and beat until well combined. Beat in vanilla. Gradually stir in flour mixture using a wooden spoon, until just combined. Stir in chocolate.
- Drop tablespoonfuls of dough onto prepared cookie sheet (add more for larger cookies). Bake in preheated oven for 8-10 min, or until golden around edges and set in the middle. Remove to a wire rack to cool completely.