Salted butter adds a neat twist to these chocolate chip cookies:big chocolate chip cookies) are still my top recipe (you can't go wrong with all that butter and sugar), these provide a great alternative. They're soft, chewy (but not cakey), with a bit of crispness to the edges. Plus they're easy to make, require less butter and sugar, and yield a larger batch than the BCCC. I kept pretty straight to the recipe, but as always, I omitted the risk of death nuts.
In other news, my attempts to make sure I'm completely Grandmafied by the time I'm 30 are going well! I've recently learned to knit.
I made this cowlneck scarf for my mom, and am currently working on a few more as Christmas presents for friends (almost done, blenzies!). I'm hoping to move on to something a little more complex next, and will probably post the odd project from time to time.
But back to the cookies...
Salted Butter Chocolate Chip Cookies
from David Lebovitz
For those of you who wish to use unsalted butter, 4 ounces (8 tablespoons, or 115g) of butter has about 1/4 to 3/4 teaspoon of salt in it. (For those with a better aptitude for math than me, this might be of interest.)
For the rest of us, you could simply swap out unsalted butter and add another 1/4 to 1/2 teaspoon of salt.
4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate
1 cup toasted nuts, coarsely chopped (I omitted this step)
1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
2. Beat in the egg and the vanilla.
3. In a small bowl, whisk together the flour, baking soda, and salt.
4. Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
5. Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)
6. To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
7. Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
8. Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
9. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.
Remove from oven and let cookies cool.
Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.