Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 teaspoon coarse Himalayan pink salt
Instructions:
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Preheat Oven:
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
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Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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Cream Butter and Sugars:
- In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until creamy and light, about 2 minutes.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
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Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.
- Stir in the chocolate chips by hand using a spatula or wooden spoon.
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Form Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake:
- Bake in the preheated oven for 9-11 minutes, or until the edges are lightly browned but the centers are still soft.
- Remove from the oven and immediately sprinkle a pinch of coarse Himalayan pink salt on top of each cookie.
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Cool:
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
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Serve:
- Enjoy your Himalayan Salted Chocolate Chip Cookies with a glass of milk or your favorite beverage.
Tips:
- For extra flavor, you can chill the cookie dough for at least 30 minutes before baking. This helps to enhance the flavors and improve the texture.
- Feel free to add nuts or dried fruit to the cookie dough for variety.
- Store the cookies in an airtight container at room temperature for up to a week.
Enjoy your delicious Himalayan Salted Chocolate Chip Cookies!
