Salted Dark Chocolate Chip Cookies
There is nothing else to say, other than this is the best, and ONLY chocolate chip cookie recipe you’ll ever need. The perfect balance of crisp cookie outside is coupled with a tender, chewy (gooey when warm) center, layered wrinkles of chocolaty goodness and sprinkled with a touch of delicate salt.
I make the dough ahead of time, and let it chill in the fridge for at least an hour before baking. One batch yields about 16-18 primo cookies. Usually, if I’m just making them for the house, I’ll bake off 1 tray of 8 cookies, and leave the rest of the dough chilling for a fresh batch the next day.
The secret of the entire process, is to drop the tray flat down onto the counter 3-4 times as soon as the cookies are finished baking, setting in the wrinkles and chewy, gooey, goodness.
SALTED DARK CHOCOLATE CHIP COOKIES
Ingredients:
2/3 c. unsalted butter at room temperature (about 11 Tbs)
½ c. granulated sugar
½ c. dark brown sugar
1 egg
1 tsp. vanilla extract
1 ½ c. AP flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. kosher salt (finely ground)
8 oz. Hershey’s ‘Special’ Dark Chocolate chips (about ¾ of a 12 oz. bag)
extra kosher salt, large crystals, for sprinkling on cookie tops
1. In a large bowl, beat the butter using an electric mixer on medium speed until fluffy and whipped. Add both sugars, and beat until well creamed together into a pasty consistency.
2. Add the egg and vanilla, beat until fully incorporated.
3. Add the dry ingredients: flour, baking soda, baking powder & salt. Mix on low speed until all ingredients are fully incorporated.
4. Add the chocolate chips, ½ at a time, and fold into the dough on low speed. Try not to break the chips into bits. Refrigerate the dough for 1 hour.
5. Preheat the oven to 365 degrees F.
6. Form 2 Tbs. scoops of chilled dough into packed balls, and place onto an ungreased cookie sheet about 2 inches apart. Bake for 9-11 minutes until puffed and golden brown at edges.
7. Remove cookie tray from oven, and drop or gently slam the tray flat onto the counter 3-4 times to create the cookie wrinkles. Sprinkle as desired with the extra kosher salt. Allow to cool for 10 minutes before serving.