Salted Butter Chocolate Chip Cookies
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I think the first time I ever baked with fleur de sel was when I made Dorie Greenspan’s World Peace Cookies, and I was immediately hooked. Since then, I’ve made a slew of other salty-sweet recipes, including the super popular NY Times chocolate chip cookie recipe.
Then David Lebovitz‘s salted butter chocolate chip cookie recipe showed up in my Google Reader, and I knew it had to be made. David’s recipe uses ingredients you already have on hand–no need for special flour or gigantic chocolate pieces–and since the fleur de sel is mixed in rather than sprinkled on top, you get little bites with a salty crunch. Mmmm! If you’re a fan of fleur de sel in sweets, this is a must-make recipe!
Photos of the process.
Ingredients
4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate (I used milk chocolate chips)
1 cup toasted nuts, coarsely chopped (I omitted these)
Preparation
- In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
- Beat in the egg and the vanilla.
- In a small bowl, whisk together the flour, baking soda, and salt.
- Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.
- Cover and chill the batter until firm. (David suggest letting it chill overnight, but I only waited a few hours.)
- To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
- Form the cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
- Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
- Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.
- Remove from oven and let cookies cool.
Recipe from David Lebovitz.
Salted Chocolate Cookies with Chocolate Chips and Caramel Bits
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As I may have mentioned, I finally found those Kraft caramel bits at Target and have been wanting to use them. I knew I would make something salty-sweet, and a quick Google search later, I came across this recipe. Chocolate cookie, sea salt, chocolate chips, and caramel. Um, HELLO.
These cookies taste as good as they sound. Chocolaty with a hint of salt (in fact, I would add more next time), chewy, and full of caramel pieces. I do have to admit they are better served warm, but that’s what the microwave is for, right?
Ingredients
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon course sea salt
1 cup chocolate chips
8 caramels, chopped into fours (I used about 3/4 cup Kraft Caramel Bits)
Photos of the process.
Preparation
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, baking soda and salt and mix until combined.
Fold in caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)
Bake at 350 for 8-10 minutes. Let cool completely. Don’t move the cookies to a cooking rack; either eat them or let them cool.
Recipe adapted from How Sweet It Is.
