Salted Thyme Chocolate Chip Cookies
Be sure to reference the original recipe I based this one off of for important baking notes. Click here to see that recipe. I should also mention that I used mini chocolate chip cookies in this recipe because that's the only way Virginia likes chocolate chip cookies—don't ask, I don't understand it either! I've written it with just semisweet chocolate chips. Use what you like, or have on hand—mini, regular, semisweet, bittersweet, just go ahead and put your own spin on it.
Ingredients
- 1 stick 112 g unsalted butter, softened
- 1/2 cup 105 g firmly packed light brown sugar
- 6 tablespoons 90 g granulated natural cane sugar
- 1 large egg at room temperature
- 1 teaspoon 5 ml vanilla extract
- 1 1/4 cups 200 g all-purpose flour
- 1 teaspoon 5 grams baking soda
- 3/4 teaspoon 4 grams fleur de sel
- 5 sprigs of thyme leaves chopped (discard stems)
- 2 1/2 cups 470 g semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line 3 baking sheets with parchment paper (if you only have two sheets, just re-use the sheet from the first batch you bake; no need to change the paper).
- Add the butter and sugars to a deep bowl. Beat until smooth and creamy. Add the egg and vanilla. Beat until well-blended. Add the flour, baking soda, salt, and thyme. Mix just until incorporated, and there are no visible signs of flour. Using a wooden spoon, stir in the chocolate chips.
- Drop heaping tablespoons of dough (see note below) onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart. You can also use an ice scream scoop to make larger cookies. Bake, one sheet at a time (important for cookies to cook evenly!), until the bottoms and edges are lightly browned and the tops look set, 10 minutes for small cookies, and 12 to 13 minutes for larger ones.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely.