I was all set to use that recipe for a work function, but on the day I was supposed to make the batter, I saw this recipe pop up. I instantly printed it out, and made my plans to make this. My mind was set.
I brought these to work and they were a big hit. The little extra hint of salt made a huge difference. I think this will be my new go to recipe from now on.
Now, I usually don’t go crazy over a recipe before I even try it out. I’ve had recipes I’ve been meaning to make, forever. I knew this recipe was going to be a hit before I even tried it out. The sweet and salty combo never fails, and I think David Lebovitz knows what he’s doing. I trust his judgment.
I did adapt the recipe slightly based on what I needed. All I needed was a batch of chocolate chip cookies, so I omitted the nuts. I used an even 2 cups of chocolate chips instead of the mix of chopped chocolate and toasted nuts the original recipe called for. I also was able to make more cookies using my cookie scoop to evenly measure out my batter vs. the 24 the original recipe mentioned.
Salted Butter Chocolate Chip Cookies
adapted from: David Lebovitz
4 ounces (115g) salted butter, at room temperature
2/3 cup packed (110g) dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1 1/3 cup (180g) flour
1/2 teaspoon baking soda
1/2 teaspoon flaky sea salt or kosher salt
2 cups chocolate chips
In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.
Beat in the egg and the vanilla.
In a small bowl, whisk together the flour, baking soda, and salt.
Stir the flour mixture into the beaten butter until combined, then mix in the chocolate chips.
Cover and chill the batter until firm. (It’s preferable to let it rest overnight.)
To bake the cookies, preheat the oven to 350ºF (180ºC). Line two baking sheets with parchment paper or silicone baking mats.
Using a medium cookie scoop (or form the dough by hand) form cookie dough into rounds about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
Bake the cookies for 9-10 minutes, rotating the baking sheet 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 2-5 more minutes, until the tops of the cookies are light golden brown.
Remove from 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.
Makes about 32 cookies using the cookie scoop.