SALTED CHOCOLATE CHUNK COOKIES

Processed with VSCOcam with f2 preset

IMG_2312.JPGProcessed with VSCOcam with f2 preset

 

Processed with VSCOcam with f2 presetProcessed with VSCOcam with f2 presetProcessed with VSCOcam with f2 preset

2016-01-14 13.23.47.jpg

VIBES: David Bowie “The Man Who Sold the World

INGREDIENTS

2 sticks butter
1/4 cup white sugar
1/4 cup turbinado sugar
1 3/4 cup light brown sugar, packed
2  eggs
2 tsp vanilla
3 1/2 cup all purpose flour
1 1/2 tsp baking soda
3/4 tsp salt 
1 lb. 70% dark chocolate chopped roughly (With a serrated knife cut chocolate chunks roughly 1/2 inch) Alternately- you can use 16 oz of chocolate chips which is about 1 1/2 bags. 
Flaky salt for sprinkling
With a hand mixer (or in the bowl of a stand mixer), cream the butter and the sugars until light and fluffy. Scrape down the side of the bowl as you go. Continue mixing on medium speed while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With the mixer on low, slowly add the flour. Mix until just combined, do not overmix. Chop the chocolate into chunks about 1/4 to 1/2 inch. Its ok if some of the chocolate crumbles into a dust. You can add that too. Note: A good serrated bread knife really helps cut through the block with ease, but any knife will do. With a spatula fold in the chocolate. Scoop tablespoon size balls of the dough onto a baking pan fitted with parchment paper or a baking mat. I love my silpat baking mats. Bake at 360 for 12 minutes. Remove from oven and immediately sprinkle a very fine dusting of good quality sea salt. Fleur de Sel is my favorite. Cool on a rack for 15 minutes and serve warm with a shot of espresso.
A few notes about the recipe. Ive forgotten to add the turbinado sugar and it comes out fine. I’ve baked right away and also let it rest in the fridge overnight. The flavor does get a bit deeper with the overnight resting period. This recipe yields alot of cookies, and freezes incredibly well. I suggest scooping out balls of dough and freeze them individually on a sheet pan, once frozen, pack them all into a ziplock and then pop them out when you need them.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s