How was your weekend? We had such gorgeous weather! Summer is here and it’s here to stay. Yay!
I feel like we have been waiting for a long time for the warm season to settle and here it is. Now we can relax and enjoy the abundance of seasonal fruit and vegetables. I eat those too, you know.
I took a short break from blogging to regroup and rethink this and that. I decided on couple of projects that I would love to start on CCS.
One of them is CCC Monday, or Chocolate Chip Cookie Monday. As you know, I am on a journey to find the perfect chocolate chip cookie. Every Monday I will feature a recipe I tried and share my notes and thoughts on it.
I am starting this series of with David Lebovitz’s Salted Butter Chocolate Chip Cookies.
In this recipe, as the title indicates, you use salted butter instead of unsalted butter, which is used in most of all baking recipes.
I pulled out my kitchen scale ( that, by the way, I won from Bravetart!!! how cool is that, huh? ). I weighed the flour as well as the sugars. I converted the measurements to ounces, for us baking in America. They are noted in italic.
Every time I bake cookies and pull a batch from the oven, my Hubby sneaks in and smashes them down with his hand! He likes them flat. The funny thing is, David Lebovitz tells you to do just that ( well, maybe not with your hand but with a spatula – just smack the cookie down! ) after the first 10 minutes of baking! Who knew?
If you bake them for the 15 minutes you should acquire crispy edges and a slightly chewy middle. For us, it was a little overbaked. So, I tried 12 minutes. In the photo below, you can see a difference in the appearance of the cookie. The middle was more chewy and therefore we were closer to our goal.
The cookie is not too flat, which is another plus.
To sum it up: it’s a delicious cookie, with the crispiness we were looking for. Not enough chewiness and I am still looking for the wrinkles of dough on top. They should appear when the cookie cools down on a wire rack. These cookies have tiny holes instead of the wrinkles.
Nevertheless, the cookie is amazing! The saltiness of the butter is not overwhelming at all. The flavor is perfectly balanced. Y.U.M!
David Lebovitz’s Salted Butter Chocolate Chip Cookies
1/2 c ( 1 stick or 4 oz. ) salted butter ( I used “Imperial” ), room temperature
2/3 c ( 3 3/4 oz. ) packed brown sugar ( I used light )
1/2 c ( 3 1/2 oz. ) granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1 1/3 c ( 6 3/8 oz. ) all-purpose flour
1/2 tsp baking soda
1/2 tsp sea salt or kosher salt
1 1/3 c semisweet chocolate chips
Line your cookie sheer with foil or parchment paper. Set aside.
In a medium mixing bowl, whisk together the dry ingredients ( flour, soda and salt ). Set aside.
In a large mixing bowl, beat together butter and both sugars. Beat until smooth.
Add the egg and vanilla and beat until combined.
Stir in the dry ingredients with a wooden spatula. Add the chocolate chips and stir again.
Cover the bowl and refrigerate until firm ( the best is overnight ).
Preheat the oven to 350 degrees.
Bake cookies in small batches, 6 to 8 at a time.
Bake for ten minutes, pull out the baking sheet, flatten the cookies with your spatula and return to the oven for 2 to 5 minutes.
Cool on wire rack.
You can find the original recipe here.
Have you tried David’s Salted Chocolate Chip Cookie recipe?
I will be back on Wednesday with a fun announcement! You do not want to miss it