A friend recently sent me this recipe to try for Salted Chocolate Chip Cookies and THEY. ARE. AMAZING! They are seriously so good, I was shocked how good - I will definitely be making them again. The recipe can be found on Food52.com as well, but I'm not positive who the recipe belongs to. I knew I needed to share the recipe with as many people as possible, because I promise you will love them.
Ingredients:
1/2 cup unsalted butter at room temperature
2 tbsp. granulated sugar
2 tbsp. turbinado sugar
3/4 cup plus 2 tbsp. packed dark brown sugar
1 egg at room temperature
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp salt
6 ounces bittersweet chocolate cut roughly into 1/2-inch chunks (if you want you could also use chocolate chips)
1-2 pinches of flaky salt for finishing
1. Cream the butter and sugars together with an electric mixer on medium speed until light in color and texture (about 5 minutes). Add the egg and vanilla and mix well.
2. Whisk together flour, baking soda, and salt in a separate bowl and slowly add to first mixture.
3. Add chocolate chips and mix until it just comes together. You may need to mix with your hands at the end. This dough is a lot thicker than a traditional chocolate chip cookie dough.
4. IMPORTANT: Wrap in Saran Wrap and refrigerate for 24 hours. *I always refrigerate my chocolate chip cookie dough before I bake them, but not usually 24 hours.
24 hours of resting the dough intensifies the toffee flavors and improves the texture of the baked cookie.
5. Preheat oven to 360 degrees (yes 360 not 350). Line the baking sheets with parchment paper or Silpats. Scoop the dough onto the baking sheets. Top the cookies with a pinch of flaky salt just before baking.
6. Bake for 10-12 minutes. Don't overbake. You can rotate sheets halfway through if they appear to be baking unevenly. Let the cookies cool on the baking sheets for at least 5 minutes then transfer to wire cooling rack.
This recipe makes 18-24 cookies.
ENJOY!
XO,
Sarah
