Hook & Ladder's Sea Salt Chocolate Chip Cookies
The newest addition to Hook & Ladder's nightly cookie lineup is a sous chef's family recipe and features an almost equal chocolate to flour ratio, perfect for those who like a little cookie with their chocolate.
Hook & Ladder’s Sea Salt
Chocolate Chip Cookies
Yields 60 cookies
900 grams butter
650 grams brown sugar
500 grams white sugar
6 whole eggs
1,080 grams all-purpose flour
4 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 2 teaspoons vanilla extract
2 tablespoons water
900 grams chocolate chips
Maldon sea salt for sprinkling
Set oven to 350 degrees Fahrenheit.
In a large bowl, cream butter and sugars together until fluffy.
Add eggs to butter-and-sugar mixture one at a time, mixing after each until fully incorporated.
In a separate medium bowl, whisk together flour, baking soda and salt.
Slowly add flour mixture to butter-and-sugar mixture. Combine until flour mixture is completely absorbed.
Add vanilla and water to the dough until combined. Fold in the chocolate chips.
Scoop out about 1 1/2 tablespoons of dough, gently roll into a ball and set on a cookie sheet lined with parchment paper. Repeat, placing cookies about 2 inches apart. Bake for 10 minutes. Set cookie sheet on wire rack to cool. Finish with Maldon sea salt while the cookies are still warm.