Recipes: The Only Chocolate Chip Cookie Recipe You Need
I mean it. After years of disappointing trials, I finally found the one, not cakey, or crispy on the edges and chewy in the middle. This cookie is thin, crispy and perfectly balances the sweet caramelized butter-brown sugar flavor with a tinge of fleur de sel. Some of the secrets are salted butter, plus fleur de sel and a tap from a spatula midway through the baking process. The recipe comes from Chez Panisse veteran and author, David Lebovitz. Tip: Always make a double batch because the first one disappears right off of the cooling rack.
Salted Butter Chocolate Chip Cookies
Makes two dozen cookies
- 4 ounces salted butter, at room temperature
- 2/3 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon flaky sea salt
- 1 1/3 cups coarsely chopped semisweet chocolate
1. In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy. (My children love to do it by hand.)
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.) At this point if you like you can also add 1 cup of coarsely chopped walnuts, I prefer the purity of just chocolate.
5. Cover and chill the batter until firm. (It’s preferable to let it rest overnight in the refrigerator.)
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 set cookies on a cooling rack.
Storage: The cookies can be stored at room temperature for up to five days (even though they will be gone within a day) in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.
Recipe courtesy of davidlebovitz.com. For more delicious inspiration, follow davidlebovitz on Instagram.
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