Saturday, February 12, 2011

Salted Chocolate Chip Cookies

I haven't had many baking exploits in my life—mostly just seasonal impulses to make cookies shaped like things. But last night I wanted to bring a snack to a gathering of friends, so I whipped out the apron and got domestic. Not wanting to alienate the sweet-lovers or the savoury peeps, I found a diplomatic solution: salted chocolate chip cookies. You can believe me when I say the cookies are good, because technically this a third-generation recipe, pinched from two bloggers before me (Kyla Roma and the originator, Sweet Savory Life). It's like survival of the fittest; the shitty recipes fall to the wayside and the good ones get passed on and morph into even better versions of themselves. Speaking of better versions, I might try this next time with peanut butter chocolate chips.

Salted Chocolate Chip Cookies

1 cup salted butter, softened
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
12 oz all-purpose flour (if you don't have a scale, it's roughly 2 and 3/4 cups)
1 tsp. smallish-medium coarse sea salt (table salt is a no-go, the sea salt is what gives the cookies their unique flavour)
1 tsp. baking soda
1 1/2 tsp. baking powder
16 oz (2 1/4 cups) of semi-sweet chocolate chips
Parchment paper for the pan (only use wax paper if you want your cookies to suck and the paper to burn)

1. Preheat oven to 350 degrees.

2. Cream butter, sugar, and brown sugar until creamy, light, and fluffy – approximately 3 to 5 minutes on medium speed. Check out the pictures on Sweet Savory Life.

3. Add the eggs and vanilla and beat for an additional 2 minutes.

4. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.

5. Finally, add chocolate chips until well distributed. The cookie batter should be somewhat thick.

6. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown.

7. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.

Don't waste your time putting them on a platter like I did, you're going to eat them really quickly!

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