June 8, 2012

Salted Choc Chip Cookies


I’m back.  I took a break from blogging, only because I was incredibly lazy and couldn’t be bothered cooking new things.  Don’t get me wrong, I still cooked, but the whole process of photographing and writing seemed like too much effort.  But I’m back now.  Last night I went through a few foodie magazines and got me some inspiration.

Before all the shit happened, I made these cookies.  I probably made them a month ago but never got around to sharing them.

I came across this salted choc chip cookie recipe and instantly wanted to make them.  I had a craving for something sweet, and after realising that I never keep sweets in my house, besides blocks of dark chocolate and a few Baci’s, I needed cookies.

I altered the recipe as I went, taking out some sugar, adding more chocolate (obvious decision really).  And in the end I had 40 (yes 40!) large cookies.  I gave a third to my other half and he took them to work, I stuck a third in my freezer, and the others lived in my kitchen and disappeared. 

The salt in these is intense.  You don’t taste salt, you just taste intenseness (apparently that’s a word).  Everything is heightened – the chocolate, the biscuit base, even the dough tastes incredible.

SALTED CHOC CHIP COOKIES
3 ½ cups plain flour
1 heaped teaspoon baking soda
1 heaped teaspoon baking powder
1 heaped teaspoon sea salt
280g unsalted butter
1 ¼ cups brown sugar
1 cup granulated sugar (raw sugar works well)
2 eggs
2 teaspoons vanilla extract
400g dark chocolate, chopped (you can also use choc chips)
Sea salt, to sprinkle

In a large bowl, cream the butter and sugars until pale.  Add the eggs and vanilla, and continue beating for 3 minutes.

In another bowl, sift the flour, baking soda, baking powder and salt and stir to combine.

Add the dry ingredients to the butter mixture and stir to combine.  Add the choc chips and stir until evenly mixed through. Cover the mixture with plastic wrap, and place in the fridge  for 2 hours or until chilled.

Preheat the oven to 180°C.  Using an ice-cream scoop (or tablespoon) scoop up the dough and roll in your hands to make golf ball sized balls of dough.  Place the balls on a baking tray lined with baking paper.  Space the balls evenly with enough room for them to expand.  Bake for 15 – 20 minutes.

Makes 30 – 40 depending on the size of the cookies.  Mine were around 7 – 8 centimetres wide. 


8 comments:

  1. The intenseness of these cookies is intriguing. I think I should test them out. And I think all 40 of 'em should be in MY belly.

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  2. I'm all about intense flavors! Definitely going to have to give these a go!

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  3. Putting extra chocolate in these cookies seems to have been a definite good choice. Chocolate in every bite is a must! I don't pay much attention to chocolate chip cookie recipes usually because I found my favorite a while ago, but I stopped to check these out because they look so thick and chocolaty. Maybe sometime I'll give these a try!

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  4. Glad to see you've been inspired again. The cookies are beautiful.

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  5. I ADORE this recipe - I don't use any other recipe for cookies anymore! I even changed the recipe to make them Oat and Raisin - it's the butter to flour ratio, it just makes them so moist and delicious! And I'm a huge fan of the chocolate/salt combination, ohhh so delicious! Interestingly, because of the intensity of flavour, you don't tend to eat as many - so they actually last more than a couple of days in this house! Oh, and I"m sold on the leaving of the dough a minimum of 24 hours, too - sometimes it can be a pain to wait, but the texture of the cookie is ALWAYS worth it.

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  6. Thanks so much for the kind comment Miranda! I'm going to leave them overnight next time I make them - as much as I don't like waiting, I'm sure it will probably make them better. These cookies freeze really well too! I stuck half the batch in the freezer and every now and then pull one out to have with a coffee - homemade treat always when I need one!

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  7. Just finished baking a batch of these and I have to say that they are 'the' best chocolate chip cookies that I have ever made ... and I have made a LOT of cookies in my life!

    You might also be happy to hear (as I always am when I read recipe reviews), that I made them as written, with absolutely no changes, and with overnighting my dough. The salt was lovely and I might even try rolling my dough balls in the sea salt next time, as I would not have minded a bit more saltiness to linger with the chocolate.

    Wonderful recipe, as attested by the fact that this is the first time I ever felt compelled to leave a comment. :-)

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  8. Thank you so much for your awesome comment Tina! It makes me so happy to hear that you like those cookies! I have always been in two minds about choc chips cookies, seeing that there are so many variations out there, but these were so good that I just had to share. I think I need to make these again, you've just reminded me how much I want one! :)

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