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DESSERT

jamie’s chocolate chip cookies

Chewy chocolate chunk cookies with optional dates and a finish of flaky sea salt.

1 hr chill · 15 min bakemakes 24 cookies (enough for 4 hungry hikers?)
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Sea salt chocolate chip cookies on a white platter

GET EVERYTHING READY

Ingredients

Tick things off as you go.

Optional additions & toppings

METHOD

Preparation

  1. Mix the butter and sugars in a stand mixer for 2 minutes.

  2. Add eggs and vanilla and mix to combine.

  3. In a separate bowl, combine flour, baking soda, and salt. Add to the wet mixture in two batches, mixing just until combined.

  4. Mix in the chocolate and dates, if using, for about 10 seconds.

  5. Roll into balls (about 45 grams each, if desired) and place on parchment-lined baking sheets. Refrigerate for about 1 hour.

  6. Bake at 350°F for 15 minutes. See the notes for the alternate cookie-ring method recorded in my saved PDF.

  7. Sprinkle flaky sea salt over the warm cookies, especially the melted chocolate. The cookies will appear slightly underdone and firm as they cool.

  8. Let the cookies cool briefly, then transfer to a wire rack to cool completely.