Looking to use up some of the malt syrup you have left over from making bagels? Try adding 1tbs malt syrup to this recipe!
A great chocolate chip cookie has chocolate chunks, not chips. In fact, the original chocolate chip cookie was invented by Ruth Graves Wakefield in the 1930s completely by accident when she put chunks of chocolate in a cookie batter and hoped that the chunks would melt into the batter as it baked, ultimately resulting in a chocolate cookie. Instead, the result was what she termed the Toll House Cookie, named after the Toll House Inn that she owned at the time. Today, the variations on this cookie are numerous, just look at the cookie aisle in the supermarket. However, it is my personal opinion that a proper chocolate chip cookie should be devoured within 10-15 minutes of coming out of the oven while the chocolate is still melty and the center is still slightly gooey and warm. The edges of the cookie should be crisp enough that they crunch when you bite into them and there has to be a touch of salt to round out the flavor As with most things food-related, this is all a matter of preference, but I suggest you test out this recipe for a transcendental cookie experience.
Cookies require care when making them. You have to pay close attention to the way you prepare your dough and ingredients. For starters, have your butter and eggs at room temperature, this will ensure that the dough stays at a constant temperature while you make it and that all the ingredients can blend together harmoniously. The second, and probably most important thing is to pay attention to how you cream your butter and sugar. I will refer you to this excellent article on Cookie Science by Stella Parks. If you watch the attached video, you can see how much lighter the butter and sugar is after the creaming process. I like to cream my butter and sugar on low until it no longer looks sandy and then bring it up to medium/medium-high speed until it begins to have a pearl-like sheen. If you have read at Parks’ article, you will see that she also advocates scraping the bowl throughout the dough making process. This is absolutely key to making a great cookie dough. There is nothing worse than realizing that there are pockets of flour or uncreamed butter and sugar at the bottom of the mixing bowl when you are done mixing it.
Another CRUCIAL step in making chocolate chip cookies, or any cookies really, is letting your dough rest for at least 30 minutes in the freezer, or overnight in the fridge if you have time. If you bake off the dough straight from the mixing bowl, the dough will be too warm and will melt into cookies that are sad and flat. Since I really only like my cookies warm, I let my dough rest, weigh it all out, and keep the portioned cookie-dough balls in the freezer so I can have warm cookies whenever I want. Ok, enough from me, go forth and bake!
Salted Chocolate-Chunk Cookies
Note: I use sel guérande which a type of fleur de sel that has a bit of clay in it from the salt ponds it is harvested from. A large grain kosher salt, or sea salt would work well too but if you can get your hands on some sel guérande, buy it, it is absolutely beautiful as a finishing salt.
8oz or 2 sticks unsalted butter, softened
¾ c white sugar
¾ c light brown sugar, packed
1 tsp vanilla extract, or ½ of a scraped vanilla bean
2 ½ cups all-purpose flour
1 tsp baking soda
2 tsp large grain sel guérande/fleur de sel (alternatively, 1 ½ tsp kosher or 1 tsp fine sea salt)
200g 72% dark chocolate, chopped into chunks
- Sift flour and baking soda together, mix in salt and set aside.
- Using a hand mixer or stand mixer with the paddle attachment, cream butter and sugar until light and fluffy, scraping bowl occasionally to ensure that the mixture is even.
- Add eggs and vanilla, one at a time allowing each egg to incorporate fully and scraping the bowl in between each addition.
- Slowly add dry mix, scraping the bowl occasionally to ensure an even mixture.
- Add chocolate chunks and mix on low until incorporated.
- Refrigerate dough overnight, or for at least 30 minutes in the freezer.
- Portion dough into 1 ½” balls and place them 2” apart on a parchment-lined baking sheet. If you love salt, sprinkle just a little on top of the cookies.
- Bake for 8-10 minutes at 375°F or 190°
- Allow cookies to cool at least 10 minutes before eating and enjoy!