Salted Chocolate Chip Cookies

July 7, 2011

Ok so I may not be the biggest cookie girl in the world but I do have a soft spot for certain kinds. In particular, cornflake cookies with a whole lot of chewy plump raisins (hai Suze!). And of course choc chip. Beautiful, classic choc chip; traditional, homely and will never go out of style. I don’t really enjoy making biscuits or cookies as much as other things but I really needed to get a hot batch in me pronto. Especially after lusting for Steph’s smalties (as I’ve lovingly dubbed hehe) and Suze’s super easy cookies.

I’ve had this recipe bookmarked for the longest time and it’s not hard to see why it was love at first sight. Salted. Butter. Oh yes! I absolutely adore my choc chip cookies chewy and salty. In fact, I love adding salt to any butter, chocolate or caramel type dessert. In any case, no matter how bad of a day I had, a plate of these lovely beauties, a glass of milo and a Buffy dvd or two will always set things right.

Salted Chocolate Chip Cookies

2013-03-02 08:20:40

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Ingredients

115g salted butter, at room temperature

110g dark or light brown sugar

100g caster sugar

1 large egg, at room temperature

1/2 tsp vanilla extract

180g plain flour

1/2 tsp bicarb soda

1/2 tsp flaky sea salt or kosher salt

200g coarsely chopped dark chocolate

Instructions

Cream the butter, brown sugar and caster sugar just until smooth and creamy then beat in the egg and the vanilla. In another 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). Cover and chill the cookie dough until firm (preferably overnight).

Preheat the oven to 180°C. Line two baking trays with baking paper or silicone baking mats. Form the cookie dough into small rounds (about an inch in diameter or the size of walnuts). Place the rounds about 5cm apart on the baking trays 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 tray 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 (doing this will keep the centres chewy and fudgy).

Remove from the oven and let cookies cool.

Storage: The cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.

Notes

Recipe adapted from David Lebovitz.

Citrus and Candy http://www.citrusandcandy.com/

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Tagged as: Biscuits, Butter, Choc Chip, Chocolate, Cookies, David Lebovitz, Salted

{ 40 comments… read them below or add one }

chocolatesuze July 7, 2011 at 09:22

you know who i miss? buffy + riley <33333

Citrus and Candy July 15, 2011 at 00:48: Noooo Suze, not Riley! He was so… wooden… :P

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Dave July 7, 2011 at 10:03

I agree – salt loves butter, almost as much as it loves caramel!! I know what I’ll be cooking over this weekend..

Citrus and Candy July 15, 2011 at 00:48: Hi Dave, it’s amazing what a little salt can do for desserts :) Especially butter, chocolate and caramel!

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Steph July 7, 2011 at 10:32

YUM. I want one (or twenty) of these right now! And the milo too. WHY CAN’T WE BE NEIGHBOURS??

Citrus and Candy July 15, 2011 at 00:47: Lol Steph, I lament the same thing every time you bake up something amazing *cough milo cake cough*

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betty July 7, 2011 at 10:51

they look great karen!

Citrus and Candy July 15, 2011 at 00:46: Thanks Betty!

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mademoiselle délicieuse July 7, 2011 at 14:12

I could handle a batch of these today! With my cold/flu, I’m not able to taste much and am craving anything salty big-time.

Citrus and Candy July 15, 2011 at 00:46: Aww hope you feel better soon Rita! Cookies are the handiest things to have around for a quick fix especially when you’re sick and you don’t have much of an appetite.

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Keely aka The Richest Girl in Bondi July 7, 2011 at 15:20

I’m not really a ‘cookie-girl’ either but when it comes to choc chips I can always make an exception! I’ve never added salt to my (very basic) choc chip cookie recipe so I’m very interested in giving this a try. I love a bit of salt with my sweets.

Citrus and Candy July 15, 2011 at 00:45: Hi Keely, can’t imagine anybody not liking choc chip whether they were a cookie person or not! And I honestly believe that choc chips are best with salt so do give it try and see what you think :)

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OohLookBel July 7, 2011 at 17:40

I like that these have not too many ingredients. And they look incredible!

Citrus and Candy July 15, 2011 at 00:44: Thanks Belle!

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mai July 7, 2011 at 23:15

These looks heavenly!

Citrus and Candy July 15, 2011 at 00:42: Thank you Mai!

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penny aka jeroxie July 7, 2011 at 23:33

these cookies LOOk awesome… just like that I had at momofuku milkbar! What is the trick? I wish I could bake cookies like these

Citrus and Candy July 15, 2011 at 00:42: Hi Penny, I’m not sure if I have any tricks lol. I just made sure that the cookie dough was well chilled and tried not to handle it too much with my hands so when it bakes, it doesn’t over spread. Also I baked it till the edges have slightly browned and centres are just cooked but still soft (also made sure I rotated the pan). Finally when it came out, I read that you should tap the puffy centres with a spatula lightly so the centres stay fudgy when cooled. Hope this all helps! :D

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angie July 8, 2011 at 00:03

Oh my! These do look like THE perfect cookie. Best kind of cookie is crisp on the outside and chewy on the inside. Salted butter & choc chips – can’t go wrong there!

Citrus and Candy July 15, 2011 at 00:35: Thanks Angie! These were to die for :)

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Janine July 8, 2011 at 00:54

I’ve seen this around but haven’t got about to trying it. Your pictures just started a craving for them but I don’t have salted butter around, just unsalted. Should I double the amount of sea salt instead?

Citrus and Candy July 15, 2011 at 00:35: Hi Janine, an extra 1/4 to 1/2 tsp of extra sea salt should be enough (personally I’d add 1/2 tsp but that’s because I love love love my desserts a tad saltier than most). Hope this helps!

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Mary @ Delightful Bitefuls July 8, 2011 at 01:23

Making these asap! LOVE the salt and sweet combo!

Citrus and Candy July 15, 2011 at 00:31: Thanks Mary! Enjoy!

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sugarpuffi July 8, 2011 at 02:26

i love salted cookies! the salt really brings out the chocolate flavour :D

Citrus and Candy July 15, 2011 at 00:31: Totally agree Betty, I love adding a boost of salt in most of my desserts.

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Becs@Lay the table July 8, 2011 at 05:55

Mmm I love sweet mixed with a bit of salty. Great photos, definitely got to make these!

Citrus and Candy July 15, 2011 at 00:31: Hi Becs, thank you! Hope you enjoy them as much as I did!

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Veggie Mama July 8, 2011 at 20:49

I love salted butter. I love it in and on everything! I remember when cake tins and things used to be greased with butter and you’d get that delicious little slightly-salty crust on your cake… I miss that!

Citrus and Candy July 15, 2011 at 00:30: Hi Veggie Mama, I’m all for the salted butter too and I use it in nearly all of my recipes. The flavour is always so much better :)

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gastronomous anonymous July 10, 2011 at 23:07

oh wow, this looks superb! will have to give it ago and i love sweet and salt mix together! photos are fab :)

Citrus and Candy July 15, 2011 at 00:24: Oh you must! Choc chip cookies are always handy to have around for a quick sugar hit.

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Alice July 16, 2011 at 19:20

I just made these and they melted into a giant puddle on the tray! I was so looking forward to eating them, too. :(

I measured everything correctly, any ideas what went wrong? It seems like they needed more flour or something to stop them melting so thin…

Citrus and Candy July 17, 2011 at 02:52: Hi Alice, sorry to hear about your troubles! Yes the measurements are correct and it should be pretty soft and buttery dough. If the cookies are still spreading then the dough wasn’t chilled enough or it probably got too warm after you rolled it out (especially if you’re in the midst of a hot summer or from body heat). To be safe, just stick the tray of cookie rounds back in the fridge for 20-30 minutes until chilled and firm then bake it immediately in the oven. Also make sure the cookie balls aren’t too flat when you roll it out. Make the balls and flatten it ever so slightly. But the main thing to remember is the cookie dough has to be chilled enough before baking especially for one that’s ultra buttery. Hope this helps!

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Christine July 17, 2011 at 12:01

mm milo, cookies and buffy, sounds like the perfect combination! i think you can’t really go wrong with anything so long as it has the word ‘salted’ in its name, haha