And you can never have too many chocolate chip cookie recipes, right? These are a new favorite. I can't claim that they surpass my all-time favorite mesquite chocolate chip cookies, but they are pretty delicious, and well-worth taking the butter out of the refrigerator right now, so that you can have some freshly baked chocolate chip cookies later today... you're already convinced, aren't you?
The things that set these cookies apart are the sprinkling of sea salt on top, the larger-than-usual chunks of chocolate (or, as I made it this time, discs of chocolate), the crunch of pure cane sugar, a hint of cinnamon, and a heavy emphasis on brown sugar. Plus, it's an easy recipe that does not involve any hard to find ingredients or complicated instructions. Just throw it all in a bowl, and mix it up, and voila, deliciousness.
If you don't feel like baking, you can also just swing by my place for a visit any time. I've got a log of this cookie dough in the freezer, ready for spontaneously fresh baked cookies. I've told you about that secret before, right? Keeping cookie dough in the freezer is a must, because who doesn't have cravings every now and then? And supermarket cookies are so not worth it. If you're going to eat something that makes you start calculating the number of laps you're going to have to run around the park to make up for it, well, it might as well be the best of the best! Also, there is nothing better that you can offer a dinner guest than fresh-baked cookies. Try it.
Salted Chocolate Chunk Cookies
Adapted via Smitten Kitchen from Ashley Rodriguez’s Not Without Salt and Date Night In
1/2 cup (110 g) unsalted butter, at room temperature
2 Tbsp (25 g) granulated sugar
2 Tbsp (25 g) turbinado sugar (aka Sugar in the Raw; or in Germany, brauner Zucker)
3/4 cup plus 2 tablespoons (165 g) packed light or dark brown sugar (not to be confused with the German brauner Zucker- this is the sticky American version, which can also be found in Asian shops in Germany)
1 tsp vanilla extract
1 tsp cinnamon
3/4 tsp baking soda
1/4 tsp salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks OR those large discs of chocolate that you can buy sometimes in specialty stores- they're good to stock up on and keep on hand for recipes like this one.
Flaky sea salt, to finish
1. Heat oven to 360°F/180°C and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.
3. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
4. Beat in the flour, cinnamon, baking soda, and salt until combined. The dough will look crumbly at this point. With a large spoon, stir in the chocolate chunks.
5. Form balls of dough a little smaller than a golf ball and place on baking tray. Sprinkle each with a few flakes of sea salt.
6. Bake for approximately 10 minutes, until beginning to turn golden on the outside but still very gooey and soft inside.
7. These are great straight out of the oven, but somehow even better a few hours later...