Chocolate Chip Cookies Sprinkled with Sea Salt
One thing you should know about me is that even though I don’t bake much, when I do bake chocolate chip cookies I require a specific dough-to-chocolate ratio, which is why my cookies call for 1 1/2 cups of chocolate chips instead of the standard 2 cups. If I’m going to go to the trouble of making a buttery, sugary, chocolate concoction, I want to taste more than just chocolate. NOTE: Is is preferable to allow this dough to sit 24-72 hours before baking.
1 1/2 cups all-purpose flour
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups dark chocolate chips, such as Guittard 63% cacao
Freshly ground sea salt
1 cup bread flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened (2 sticks)
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups dark chocolate chips, such as Guittard 63% cacao
Freshly ground sea salt
In a medium bowl , whisk together your flours, baking soda, baking powder and salt. Set aside. Bread flour gives the cookies a chewy texture and prevents them from spreading all over the pan and into each other.
In a large mixing bowl, cream butter and sugars together for about 3 minutes with mixer on medium speed. Add eggs, one at a time, completely incorporating each one into the creamed butter and sugars before adding the next one. Mix in vanilla.
With mixer on low, slowly add in your dry ingredients and mix until just combined.
With a spoon, fold in chocolate chips. Wrap dough in parchment paper and place in an airtight bag or container. Refrigerate for at least 24 and up to 72 hours. DO NOT skip this step. This is where the cooking chemistry between the gluten and the egg works its magic.
Once the dough has rested the appropriate amount of time, preheat your oven to 350ºF. Drop heaping tablespoon-size balls of dough and inch or so apart onto ungreased cookie sheets. Sprinkle the tops with a bit of sea salt. Bake for 14-16 minutes, or until golden brown with the tiniest bit of “uncookedness” in the center. Pull from oven and let sit on cookie sheet for a minute or two. Move cookies to a cooling rack and let rest until room temperature. Eat and enjoy.
In a large mixing bowl, cream butter and sugars together for about 3 minutes with mixer on medium speed. Add eggs, one at a time, completely incorporating each one into the creamed butter and sugars before adding the next one. Mix in vanilla.
With mixer on low, slowly add in your dry ingredients and mix until just combined.
With a spoon, fold in chocolate chips. Wrap dough in parchment paper and place in an airtight bag or container. Refrigerate for at least 24 and up to 72 hours. DO NOT skip this step. This is where the cooking chemistry between the gluten and the egg works its magic.
Once the dough has rested the appropriate amount of time, preheat your oven to 350ºF. Drop heaping tablespoon-size balls of dough and inch or so apart onto ungreased cookie sheets. Sprinkle the tops with a bit of sea salt. Bake for 14-16 minutes, or until golden brown with the tiniest bit of “uncookedness” in the center. Pull from oven and let sit on cookie sheet for a minute or two. Move cookies to a cooling rack and let rest until room temperature. Eat and enjoy.
YIELD: 2 1/2 dozen
I can still feel the moment somewhere in the shadows of my mind, when I passed Mom up!
PS – I would like a few cookies sent my way, please.
Those cookies look delicious. The recipe looks similar to one I used on teh 'dreich' day from the Honey and Jam blog. And I'm totally with you on the ratio of chocolate to dough – one time you CAN have too much of a good thing – I cut the quantity by a third – although I was using a bar of 70% from the fridge chiselled into chunks – good choc chips are not so available in UK.
And I know how you feel about your oldest overtaking you on the door-frame markers! My 13 year old son sky-rocketed past me last year – now he's at least 6 inches taller and threatening to pass his Dad too! it's such an odd feeling when your child rests their chin on YOUR head when you share a hug – but once you get over the shock it's lovely!
Hi, just found your blog via the Food A-Z group on Flickr. Love your photos! I think I passed my Mom up when I was 12, too. 🙂 I grew up in Portland, but now I call Paris, France home. They could really use a good chocolate chip cookie around here!
Court-Yeah, well, I never had that experience. 🙂 And, perhaps I'll bring a dozen of these to the wedding weekend, if you've been a good girl.
Helen-So glad I'm not alone in the chocolate to dough ratio quandary. I cannot believe your son is 6 INCHES taller than you. I'm still in shock mode but I suppose that eventually you get used to having them reach down and muss up your hair like you once did to them.
Croquecamille – I've been following your blog as well…thanks to Flickr. So glad you've enjoyed mine.
Love this! Thanks for allowing me to immerse myself in your blog – I could lose an hour reading but for now I must go, as I need to make many mini herbed cheese balls for a party tonight…! As I recall, we owe each other a coffee date. When you're free in the next week or two let me know – would love to chat! Take care, Lisa
Lisa, You are so sweet. Hope the cheese balls were a hit and I look forward to coffee!