Today’s episode of CCC Mondays is running late… Please, forgive me, but my little boy is teething and last night was… well, you can imagine. Sometimes reality does get in the way of the creative process. 🙂
So even though I am a bit blurry-eyed today and may doze off at my desk, I am thrilled to share this version of chocolate chip cookies with you!
It was hard to take pictures of these cookies as they were disappearing at lightning speed!
Dare I say, these are perfect?
I am certainly tempted to.
These cookies are amazingly delicious! Thick and chewy all the way. There is not a bit of crispiness in them.
Mounds of sweetness and cookie goodness in your mouth!
The only crunch comes from a coarse sea salt that I sprinkled on top of each cookie.
As always, when I bake chocolate chip cookies for this series, I play with the baking time. It does a lot to the texture of the cookie. Decreasing or increasing the time by 2 minutes makes a big difference. See the picture below. I even think, this recipe is perfect will let you make the chewy and crispy cookies.
Baked for 20 minutes, the cookies are crispy all the way through. Decrease the time by 4 minutes and they will be soft and chewy. For me, 18 minutes were perfect. Thick, chewy and with wrinkles on top! Yum! I also rotated the pan after 10 minutes of baking.
Let’s talk coarse sea salt for a moment. It changed the way I will want my cookies from now on.
Try it! Please. Sprinkle some on top of your cookies right before you pop them in the oven.
You take a bite and the salt melts on your tongue before the chocolate hits the taste buds. Let them combine and melt in your mouth.Delicious!
My Hubby has a salty tooth and he loved the sea salt on top of these cookies!
I find it to balance and deepen the chocolate flavor in the same time. Fabulous!
The original recipe does not call for the sea salt. I happen to buy it for the first time just recently and wanted to give it a try in a cookie. Because I sprinkled the sea salt on top of each cookie, I decreased the overall amount of salt to 1/4 of a teaspoon, instead of 1/2 a teaspoon called for in the recipe.
If possible, please weigh the flour on your kitchen scale.
Thick and Chewy Chocolate Chip Cookies
2 c + 2 Tbsp ( 10 2/3 oz. ) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
12 Tbsp unsalted butter, melted and cooled
1 c packed light brown sugar
1/2 c granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 c chocolate chips
sea salt for sprinkling
Position your oven rack on the lowest level. Preheat the oven to 325 degrees.
Line your baking sheet with 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 sugars for 1 – 2 minutes, until smooth.
Beat in eggs and vanilla and mix for 30 seconds.
On the lowest speed of your mixer, add the dry ingredients all at once and mix for 30 seconds. Do not overmix. Stir in chips with wooden spatula.
Drop the dough by 2 tablespoons, do not flatten. Sprinkle with sea salt.
Bake for 16 – 20 minutes ( see pic ). Rotate the sheet halfway through baking time.
Cool on sheet for 10 minutes, before removing to wire rack.
Cool baking sheet completely before the next batch.
source: America’s Test Kitchen Feed via eat.live.travel.write.
Have you tried coarse sea salt in your cookies?