salted chocolate chip cookies
makes about 10 huge cookies
Adapted from the talented Molly Wizenberg from Orangette. And I agree with Molly that these cookies are better when they’re cool. Straight from the oven they’re overpoweringly rich.
At the risk of being kicked out of the dark chocolate lovers club, these cookies are actually better with a lower cocoa content chocolate. I used a bittersweet or 58% cocoa chocolate and they were just right.
I’ve made quite a few changes to the original so please feel free to check it out over here. Basically I found it’s fine just using one type of flour and one type of sugar. I did try simplifying the raising agents as well but the results weren’t as good as using both baking powder and bicarb soda.
Be warned. These cookies are dangerously addictive.
After all these years I finally ‘get’ why some people get so excited about cookies. I’m convinced these cookies can pretty much convert anyone.
- 150g (5oz) unsalted butter, softened
- 250g (9oz) light brown sugar
- 1 egg
- 225g (8oz) plain (all-purpose flour)
- 225-285g (8-10oz) dark chocolate
- Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.
- Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.
- Fold butter mixture into the flour until only just combined.
- Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.
- When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.
- Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.
- Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.
Thanks to Jules Clancy from Stone Soup for this lovely recipe!
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