CHOCOLATE CHIP COOKIES WITH SEA SALT RECIPE RECIPES

Name: Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 24 cookies, 24 serving(s)
Ingredients: 1/2 cup unsalted butter (room temperature); 1/2 cup sugar; 1/2 cup dark brown sugar; 1 egg; 2 teaspoons pure vanilla extract; 1 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup dark chocolate chips; 2 tablespoons flaked sea salt (or more as needed)

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT

Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt image

Make and share this Michael Symon's Chocolate Chocolate Chip Cookies With Sea Salt recipe from Food.com.

Total Time 39 minutes

Prep Time 15 minutes

Cook Time 24 minutes

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup unsalted butter (room temperature)
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
2 tablespoons flaked sea salt (or more as needed)

Steps:

Preheat oven to 350 degrees.
Line baking sheet with parchment.
In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 135.6, FatContent 6.3, SaturatedFatContent 3.8, CholesterolContent 17.9, SodiumContent 88.2, CarbohydrateContent 19.7, FiberContent 0.9, SugarContent 12.5, ProteinContent 1.6

CHOCOLATE CHIP COOKIES RECIPE - NYT COOKING

Chocolate Chip Cookies Recipe - NYT Cooking image

You may have memorized the foolproof gem on the back of the Toll House bag, given to the world by Ruth Graves Wakefield in the 1930s. But this may become your new favorite chocolate chip cookie recipe. It’s a little more complicated, and you’ll have to plan ahead: After assembling the dough, you must chill it for at least 24 hours before baking it, and preferably up to 36. This allows the dry ingredients time to soak up the wet ones, which results in a firmer dough. It leads to a marvelously chewy, chocolate-rich cookie. Don’t skimp on good chocolate, and the sea salt is not an option — it’s the beacon at the top of this gorgeous treat. (You can certainly put this recipe together by hand, but a stand mixer makes it easy work. If you’re in the market for one, our colleagues at The Sweethome have tested quite a few, and they've put together an excellent guide to the best.)

Provided by David Leite

Total Time 45 minutes

Yield 1 1/2 dozen 5-inch cookies

Number Of Ingredients 12

Ingredients

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups bread flour (8 1/2 ounces)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter (2 1/2 sticks)
1 1/4 cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt

Steps:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Nutrition Facts : @context http//schema.org, Calories 399, UnsaturatedFatContent 6 grams, CarbohydrateContent 67 grams, FatContent 18 grams, FiberContent 12 grams, ProteinContent 10 grams, SaturatedFatContent 11 grams, SodiumContent 254 milligrams, SugarContent 29 grams, TransFatContent 1 gram

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MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT

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