When I saw this recipe from Smitten Kitchen over at Fork and Fiction last week, I couldn’t stop thinking about them. Choc chunk and salt, I was salivating. Finally had a chance to make them last night, and I was so excited. Sadly, I was a little disappointed with the end result. Definitely not as soft (for some reason I had trouble working out when they were cooked) or salty as I would have liked. But this a very personal thing. They are still delicious, and I will definitely make them again, but might be a little heavier with the salt next time, and a little less time in the oven. I have clearly done something wrong, as mine don’t look anywhere near as amazing as Smitten Kitchen or Fork and Fiction. AMAZING TIP BELOW regarding the use of left over cookie dough or if you do not wish to cook the whole batch immediately. Love it!
113g unsalted butter, at room temperature
2T raw sugar
165g packed light or dark brown sugar
1 large egg
1 tsp vanilla essence
3/4 tsp baking soda
1/4 tsp heaped fine sea or table salt
220g plain flour
225g semi or bittersweet chocolate cut into rough 1/2 inch chunks (with a serrated knife, I didn’t do this)
Flaky sea salt to finish
Heat oven to 180C, and line a baking sheet with baking paper.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add the egg and vanilla, beating until mixed through, scraping down the sides of the bowl as required. Beat in table salt and baking soda until just combined, then the flour on low speed until just mixed. The dough will look crumbly at this point (mine not so crumbly, see image above). Stir in the chocolate with a spatula.
Scoop cookies into 1 1/2 T mounds and space them apart on baking tray. Sprinkle each with a few flakes of sea salt. Bake for 11-12 mins, until golden on the outside but still very goey and soft on the inside. Rest on the baking tray for 5 mins before transferring to a cooling rack.
Extra dough? Form into the scoops and freeze on a baking tray until solid, then transfer to a freezer bag. Bake straight from the freezer – should take a max of only 1 min longer to cook. Cookies baked from freezer vs fresh might be slightly less puffy.