Well, as you might have read, my poor blog was the victim of malware. Such mean people on the internet, right? When I feel sad and want to eat my feelings, I usually turn to cookies. So for my poor blog, I give it cookies as well. This was a post I was working on right before the old log went south.
Chocolate chip cookies are one of those items that are constantly being done and redone. First browned butter, then salt, no salt, puffy, chewy, crispy–the variations are really endless. This recipe I’ve made about four times in the past 2 months. They have been a resounding success in multiple settings–work, home, picnics, breakfast…don’t judge!
So now some of my thoughts on making them. The chopped bar chocolate is a MUST. You don’t have to use anything super fancy–most of my renditions have used Whole Foods Brand dark chocolate (not even organic!). The best bang for the buck is probably the Trader Joe’s Pound Plus, which is some of the best chocolate I’ve tasted! The reason why chocolate bars are better is that they melt into luscious pools of chocolate when you bake them as opposed to chocolate chips, which are meant to keep their shape. Trust me, you want the luscious pools.
My other suggestion is to bite the bullet and get the Maldon flakey sea salt. Maybe there’s other brands, but I think the flakiness is the key. Coarse sea salt also works well in this case, but the flakey sea salt the best for finishing dishes. Anyway, if you have to pick one ingredient to go one, pick the chocolate. And either way, go on and make these cookies–it will make yourself as well as a sad blog feel better.
Salted Chocolate Chunk Cookies
from smitten kitchen via Ashley Rodriguez’s Not Without Salt
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish
Heat your oven to 360°F (or 350°F as I do because my oven is not that fancy). Line your baking pans with silicone mats or parchment.
Cream together the butter and sugars in a large bowl until they’re all light fluffy. Add the egg and vanilla and continue to mix until fully incorporated. Then add your salt and baking soda and mix again. Finally add your flour and mix on low speed until everything is combined. The dough is on the crumbly side. Fold in your chopped chocolate using a rubber spatula.
Drop the cookies on your prepare sheet. You either using a large scoop or use a 1 1/2 tablespoon measuring spoon. Sprinkle with the flakey sea salt. Bake for 11-12 minutes (though watch closely as I’ve been taking them out at 10 minutes) or until edges are light brown. Let cool and then stuff your face!
Note: You an also freeze the dough and then bake directly from the freezer–just add on a minute or two!