Cookie are good. They’re infinitely better when they’re fresh out of the oven. The difference between a pre-made cookie and one that’s still hot is vast. And while I may have a pre-baked cookie on occasion, when freshly made I can manage to eat a few, or five, if left to my own devices.
On this occasion I wanted warm, half-baked, ooey, gooey cookies and with my ceaseless craving for chocolate I figure why not make the good ‘ole chocolate chip version? I made a few little adjustments with some extra dark chocolate and a touch of flaked sea salt. I like salt, I’m not shy about it, and I have no guilt about it. It makes everything taste better. Desserts are no exception. Any sweet thing is always made better with a bit of salt to balance it out, these cookies included.
Last October we went on a trip to Greece and after a day at the Manosakis Winery in Crete, I had to get their wild sea salt. No, I didn’t get wine or their olive oil. I got their salt. And it is really good salt, it’s what I used to top these cookies.
I would suggest trying this recipe out, and while you don’t need to add the sprinkle of salt on at the end, try it out and see if you like it. And no, you don’t need to use this particular salt, but I would strongly suggest getting a good quality flaked sea salt, nothing iodized. And on the same note, try and get some good quality chocolate too. The cookie is all about the chocolate after all.
I like salt, I’m not shy about it, and I have no guilt about it. It makes everything taste better. Desserts are no exception. Any sweet thing is always made better with a bit of salt to balance it out, these cookies included.
Salted Dark Chocolate Chip Cookies
'cause I'm an adult
Recipe adapted from The Joy Of Cooking
- 1 C + 2 tbs Flour
- 1/2 tsp baking soda
- 1/2 C salted butter
- 1/2 C Dark Brown Sugar
- 1/2 C Turbinado Sugar – Sugar in the Raw
- 1 Large egg
- 1 1/2 tsp vanilla
- 4oz Dark Chocolate – I used a Ghirardelli Baking Bar with 60% Cacao
- Pinch Flaked Sea Salt – I used Terroir
If you’re cooking them now, preheat your over to 375°F | 190°C
This is a basic cookie recipe, nothing groundbreaking here, you’re just adding in some dark chocolate and substituting in some dark brown sugar.
A few things before you start, make sure your butter is at room temp. I used salted butter here (pastry chefs avert your eyes), cause I typically use salted butter for everything, but feel free to use unsalted butter and add in a pinch of salt (1/4 tsp) to the dough.
First thing, combine your flour and baking soda and whisk together till totally combined. Sift it if you need to. I didn’t. Set that aside.
Next, chop up that chocolate bar. I like to use a bar so I can chop it into shards and have massive “chips” in the cookies, but you can just as easily use dark chocolate chips if you like. Just have them ready to go.
Now you can go ahead and cream your butter and sugar. You want it to be slightly fluffy and to the point where the sugar starts to blend into the butter. The large grains of the turbinado sugar won’t fully dissolve like if you were using white sugar, but it’ll work out in the end. This should take about 3-4 minutes on a low speed. Once your butter and sugar is creamed you can add in your egg and vanilla and beat till it’s fully combined.
Now, on the lowest speed (emphasis on lowest speed), add in your flour half at a time, and mix just until combined.
Now is the best part. Dump in your chocolate and stir by hand until those chips are evenly dispersed. You now have the options to go ahead and bake them off or you can let them chill for a few days in your fridge to get extra delish.
If you’re cooking them now, preheat your over to 375°F / 190°C. Line a baking tray with parchment and arrange golf ball size dollops of dough about 2” apart on your tray. Sprinkle with a small pinch of flaked salt and bake for about 8 – 12 mins. You’ll need to keep an eye on them regarding the baking time. Cook them as long as you want, it all depends on if you want them ooey and gooey or super crispy. It’s a big life decision. I wouldn’t take it lightly.
Or, you can do what I do and let the dough rest for a day, or three, in the fridge and then cook them off. They seem to get extra delicious this way, plus I also like having cookie dough at the ready to bake off at a moment’s notice. I like to make mine into a log, wrap in parchment, and then fully in plastic wrap. And just as before, when you’re ready to bake preheat the over to 375°F / 190°C, slice off 1cm slices, sprinkle with salt, and bake on a parchment lined tray for 8-12 mins. Just keep an eye on them. Eat up!