I love these chocolate chip cookies. They are soft inside with a crackly shell, caramelized and a bit gooey. They are easy to make – no electric mixer or room temperature eggs and butter required. For all of these reasons, plus that baking cookies inevitably means sharing cookies and therefore spreading happiness, these are, hands down, my very favorite.
A few posts back, I promised you a “recipe storm” and I have completely and utterly failed to deliver on that promise. Until now! You see, it is important to me that you have this recipe now to bake and share in case Happelsauce goes dark for a few, solid months.
No, I am not anticipating an apocalypse. No doom and gloom over here. Exactly the opposite, really.
I am waiting for our baby to make her debut.
She’s been the biggest baking project of my entire life and she will be ready almost any day now. I can’t quite believe that I get to meet her. So soon. And that she’ll be ours. Forever. People tell me that my love for our daughter will be greater than I could ever imagine. They must be right. I truly can’t imagine. So, until I know that love and hold her in my arms, I am trying to make the most of the love I’ve got now. Even it feels immense and powerful. I am so grateful. For all of it.
Anyway, this recipe is from the very worthwhile Seven Spoons cookbook and I first tried it months ago. I’ve baked these cookies more than a couple times since then, practicing mild restraint because I could eat one every single day for the rest of my life if they happened to be lying around. Tara O’Brady, author of Seven Spoons, recommends (and I agree) the chocolate is best chopped – from a bar or buttons – and not in chip form. Apparently chips contain stabilizers and the cookies are so much better when the chocolate oozes into the batter a bit.
Tara also advises us to hold the dough in the fridge for a day or two so the flavor deepens. Another good idea. I like to bake off about half the cookies immediately (how can you not?!) and then keep the remaining dough in the fridge to bake a day or two later.
Very Favorite Chocolate Chip Cookies
Makes about 28 cookies
From Seven Spoons by Tara O’Brady
1 cup unsalted butter, chopped
3 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
1 1/2 cups light brown sugar, firmly packed
1/2 cup granulated sugar
2 teaspoons vanilla extract
12 ounces, semi or bittersweet chocolate, chopped
flaky salt, to finish (I like Maldon)
Preheat the oven to 360°F. Line 2 rimmed baking sheets with parchment paper.
Melt the butter in a heavy bottomed saucepan over the lowest heat possible, stirring occasionally. Make sure the butter does not sizzle or bubble, which means it’s losing moisture.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Pour the melted butter into a large bowl and whisk in the sugars until smooth. Add the eggs, one at a time, whisking until just combined. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients until barely blended. When things are still looking a bit floury, stir in the chocolate until all of the ingredients are just combined.
Roll the dough into balls, about 3 tablespoons each, and arrange them on the prepared pans, leaving 3 inches between each cookie. (At this point you can refrigerate the dough, loosely covered.)
To bake, sprinkle each cookie with a bit of flaky, sea salt and bake until the tops are cracked and lightly golden, 10-12 minutes, rotating the pan halfway through. Cool on the pan for 2 minutes, then move to a wire rack to cool completely.