Salted Chocolate Chip Cookies
I have a CCC problem. I can never resist a new recipe! These are the Salted Chocolate Chip Cookies I’ve been talking about for a while now. They’re from Date Night In, which I’ve also been talking about.
An hour out of the oven, they’re absolutely heavenly – melty chocolate-studded specimens with crispy golden edges and perfectly chewy middles. The flake salt sparkling on top is not only pretty, but offers a super addictive little crunch, and as someone who loves salty-sweet, I love how it plays off of rich dark chocolate.
I was curious about this recipe because it has a much higher flour-to-butter ratio than my personal standby. It resulted in a really fantastic thickness (not puffy, that’s different and not good in a chocolate chip cookie) – toothsome and chewy. They were amazing on day one while still warm.
As Ashley (the author) says in her recipe, they’re really best the first day – so for the second batch I made, I baked only a half-dozen and froze the rest of the dough in balls for the future. (I baked from frozen at a slightly lower temperature for a slightly longer time).
Salted Chocolate Chip Cookies
- 1 cup unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup turbinado sugar
- 1 3/4 cup dark brown sugar packed
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp kosher salt
- 12 ounces bittersweet chocolate use the best quality chocolate you can, cut into roughly 1/2-inch chunks with a serrated knife.
- flake salt for finishing
- In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light and color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and mix until everything just comes together. Finish the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
- At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors, and the texture of the baked cookie improves.
- When ready to bake, preheat the oven to 360ºF. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flake salt just before baking.
- Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on he outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes. Transfer the cookies to a wire rack to finish cooling.
- These are best eaten the day of baking but will keep, if well sealed, for up to 2 days.