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 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.