Crunchy, Chewy, Salty Chocolate Chip Cookies

Crunchy, Chewy, Salty Chocolate Chip Cookies

what is it about the holiday season that makes me want to put on my keebler elf costume and get baking? every sunday for the the last 3 weeks, I've religiously removed the cultured butter from my fridge, waited patiently for it to soften, creamed it delicately with sugar and eggs and mixed in some fat chocolate hunks. I vigorously mixed and slowly rolled, eventually ending up with gargantuan, chewy cookies. And then once we couldn't eat another morsel of cookie, I popped our leftovers into the freezer, only to discover I REALLY LIKE FROZEN COOKIES. 

below is my ideal recipe for the chippers, with no fancy ingredients or techniques, just a lotta love and butter. make a batch for your best bunnies this week, you won't regret it. 

p.s: this makes A LOT of cookies, but like I said, you can easily freeze the leftovers. If you're so inclined (don't be.) you can halve the recipe. oh, and make your cookies big, because that way you have the most soft-center available.

Crunchy, Chewy, Salty Chocolate Chip Cookies
adapted slightly from this recipe
makes a lot of cookies, I was too lazy/busy to count

  • 3 cups all-purpose flour OR Cup4Cup if you are gluten-free
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup bittersweet chocolate chips 
  • 1 cup extra-milky or super dark chocolate chunks (to contrast the chips)
  • 2 sticks salted butter at room temperature
  • 1 1/2 cup dark brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons high-quality vanilla extract
  • maldon sea salt, for sprinkling 

To start, pre-heat your oven to 360 degrees. 

With a mixer on medium speed, cream butter + brown sugar + white sugar together for 5 minutes. If you don't have a mixer, use the back of a fork to try and whip butter/sugar as much as possible, and so it's cohesive. Scrape down the sides, then add one egg and cream again for 1 minute. Add second egg, cream again. Add vanilla extract. Mix well. 

In a separate bowl, sift together flour, salt and baking soda. I have made this recipe GF using Cup4Cup and it was a FANTASTIC (albeit pricey) alternative flour. In about four batches, add flour to the wet mixture. When you've only got about a 1/2 cup of flour left, add chocolate + all remaining flour. Use your hands to mush the dough together, quickly incorporating the chips. Be careful not to over mix as this will make your cookies tough. 

Bake for 12 minutes or until the edges are golden brown but the middle still looks pale. Err on the side of caution, and don't keep the cookies in the oven for too long. They will continue to bake once they cool off, and you want a gooey inside. 

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