Chocolate Chip Cookies are a basic recipe in any bakers repertoire and in my years I have tried many different recipes and always on the look out for the best one. I seem to have a thing for fleur de sel, so thought that I would try the addition of salt to provide a good mix with the sweetness of the chocolate. I personally prefer a chewy cookie that is not too dense and too often I find no matter what I do with the butter the cookies turn out too crunchy for my liking.
The other thing that I look for in a cookie recipe, is something that I do not need to plan for too far in advance. When I have a hankering for something sweet, I want it now, not a few hours from now or tomorrow to let the dough rest / harden.
These cookies are different from others in the combination of sugar and also the proportion of flour which seems to make them very crumbly.
I may have left them in the oven for an minute too long as they ended up getting too hard for my liking. The taste is good, but I’m still on the hunt for my perfect chocolate chip cookie.
Salted Chocolate Chunk Cookies
From Ashley Rodriguez’s Not Without Salt (site) and Date Night In (book)
Yield: Approximately 18 to 24 cookies
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, but the subtle crunch it adds is delightful)
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 oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.
Extra dough — I know, what’s that?! — can be formed into scoops and frozen on a sheet until solid, then transferred to a freezer bag. I’ve baked these right from the freezer; they need, at most, 1 minute more baking time. You could also form them into a 2-inch log, freeze it, and slice and bake the cookies off as desired. The only difference I’ve noted between the cookies baked right away and those baked a day or more later is that the older cookie dough is less puffy when baked.