Inspiration Guide

In a large bowl, add
the butter, dark brown
sugar, granulated sugar,
salt, baking soda, and
baking powder. Whisk
until fully combined
and slightly thick.
Add the egg and vanilla
extract and whisk to
combine. The mixture
should appear lighter.
Add the flour and mix
with a rubber spatula
until loosely combined.
Add the chocolate
chips and mix until
evenly combined.
Install SearPlate in the
bottom level of the unit,
then close door. Select
RAPID BAKE, set
temperature to 350°F,
and set time to 6 to 8
minutes, depending
on desired doneness.
Press the setting dial to
begin preheating.
Portion the dough into
24 balls, about
1 tablespoon each.
Once the dough is
divided, press the
dough down to slightly
flatten, then sprinkle
with kosher salt.
Use parchment for
easy clean up or
loading of cookies.
When unit has preheated,
open door, carefully
remove the SearPlate
with oven mitts and
place on top of oven.
Place 12 cookies on
the tray in four rows
of three, spaced about
1-inch apart. Reinstall
the SearPlate in the
bottom level of the unit
and close the door to
begin cooking.
When baking is complete,
remove SearPlate and
set aside to cool. Allow
cookies to cool for
7 to 10 minutes before
serving. The remaining
cookie dough can be
baked, refrigerated for
up to a week, or frozen
for up to a month.
Salted Chocolate
Chip Cookies
BEGINNER RECIPE
PREP: 10 MINUTES | PREHEAT: APPROX. 5–7 MINUTES | COOK: 6–8 MINUTES | MAKES: 2 DOZEN COOKIES
Kickstarter Recipe
13 12
Questions? ninjakitchen.com
DIRECTIONS
INGREDIENTS
1 stick (4 ounces) unsalted butter,
melted, cooled
1
/2 cup dark or light brown sugar,
packed
1
/4 cup granulated sugar
1
/2 teaspoon kosher salt (plus
additional for sprinkling)
1
/4 teaspoon baking soda
1
/4 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1
1
/4 cups all-purpose flour
3
/4 cup semi-sweet
chocolate chips
DUAL HEAT KICKSTARTER
DUAL HEAT KICKSTARTER
TIP The timer will start counting down as soon as the
unit has preheated. Simply turn the dial to add time.