SOOOOO not on my diet

I cannot imagine what possessed me to make these. I have no idea how I found the recipe which promises that this is the best chocolate chip recipe in the world (recipe follows, or you can find that here) but I have been haunted by the idea of it. She also says that it is sufficiently different from the gold standard of chocolate chip cookies, the Toll House cookie by which all other cookies are measured. For the moment I will have to take her word since I am on a diet and cannot eat them. So I made a batch to take in to work. Apparently she was not lying.

OK, Ann, here’s a recipe you can try.




Smitten Kitchen’s Salted Chocolate Chip Cookie recipe

Yield: Approximately 18 to 24 cookies

1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature

2 TB (25 grams) granulated sugar

2 TB (25 grams) turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this, but it adds a subtle crunch)

3/4 cup plus 2 TB (165 grams) packed light or dark brown sugar

1 large egg

1 tsp vanilla extract

3/4 tsp baking soda

Heaped 1/4 teaspoon fine sea or table 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.

A serrated knife works very well for this, thank you Martha Stewart

Flaky sea salt, to finish, I suppose kosher salt would work. Not table salt though.

Heat oven to 360°F and line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon mounds (I just made balls), spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the oven for 5 minutes before transferring a cooling rack.

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