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Elia's chocolate chip cookie recipe

Elia's chocolate chip cookie recipe
Glenn Koenig / Los Angeles Times

For Jean Shim and her daughter, Elia Min, practically every day is a family bake sale. “I always made these at home. My mom had the idea of selling them, and they were popular,” said Min about the chocolate chip ... Read more

Total time: 1 hour | Makes about 1 1/2 dozen cookies
  • 2 1/4 cups (9.6 ounces) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon coarse salt
  • 2 teaspoons pure vanilla extract
  • 2 eggs
  • 2 cups Valrhona Noir chocolate (71% cocoa), broken into pieces
  • Maldon sea salt flakes, for garnish

Step 1Heat the oven to 325 degrees. In a large bowl, whisk together the flour and baking soda.

Step 2In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and sugars until light and fluffy, 3 to 5 minutes. Over low speed, slowly beat in the salt and vanilla, then the eggs, one at a time. Slowly beat in the flour mixture until fully incorporated to form the dough, then stir in the chocolate pieces.

Step 3Place 1/4 cup of the mixture onto parchment-lined baking sheets, spacing the cookies 3 to 4 inches apart, as the cookies will spread as they bake. Bake the cookies, 1 sheet at a time, until the edges are crisp and golden and the centers are soft, 12 to 18 minutes depending on the oven and temperature of the dough. Rotate the sheet halfway through baking for even coloring.

Step 4Cool the cookies for 2 minutes, then sprinkle Maldon salt lightly over the center of each before cooling completely.

Note: Adapted from a recipe by Elia Min at Rubies + Diamonds.



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