There are days when I wonder why I didn’t just start a blog about cookies. Seriously, I love cookies that much and I even started a small cookie company a few years back. It didn’t last long because, as it turns out, I like eating cookies a lot more than I like selling cookies. Or running a company. I’ve had a few people ask me if my recipes are carefully guarded family secrets. I personally think secret family recipes are stupid so when a friend asked me for my Double Chocolate Salted Cookie recipe the other day I decided to do one better. Not only can she have one of my favorite cookie recipes but you can have it too. This one’s for you Carrie!
I made copious amount of cookies back in the recipe development days and if I learned anything it’s that ingredients matter. Or should I say, the quality of ingredients matter. Use the best ingredients you can find and you’ll already be ahead of the game.
Stick the wet ingredients in a stand mixer and blend on low just until the butter is broken up to the size of large peas (think pie crust here). Seriously, stop mixing before you think you should. In a separate bowl mix your dry ingredients together very well. Don’t skip this step because once you add the dry stuff you want to mix the dough as little as possible.
Before the flour mixture is completely incorporated add the chocolate chips as they will facilitate mixing. Stop when it is just barely mixed together. Put the dough in a plastic container and stick it in the fridge for several hours or even overnight (if you have that kind of will-power). This will help develop the flavor of the dough and also keep it from spreading too much. Cold dough is a must when baking any cookie.
Once your dough has chilled out in the fridge for a while take it out and let it warm up slightly on the counter. Scoop out a generous tablespoon and roll it into a ball. After you have enough cookie balls to fill a cookie sheet, press each one with a glass dipped in flour so it won’t stick.
Now comes the part that will cause people to beg you for the recipe: salt. Yep, salt. It brings out the flavor and nuances of chocolate and also balances the sweetness. As with all cookies there is salt in the recipe but now you’re going to take this cookie to the next level by sprinkling a little salt on top before baking. You could use a fancy finishing salt like Fleur de Sel but it is very expensive and the size of the crystals are quite varied. I prefer good ol’ kosher salt for the size and consistency of the crystals. Just sprinkle the salt on top of the flattened cookie before baking. Use your fingers, not a shaker, for more control.
In a previous post I said that Chocolate Almond Joyful Cookies were my new favorite cookie. Double Chocolate Salted had been the reigning champion up until that point. But after finally making my old favorite again, after a long absence, the fight is back on. I can’t predict which cookie is gonna win but oh, that all fights were this delicious!
Double Chocolate Salted Cookies
1 cup brown sugar (7.75 oz.)
1 cup granulated sugar (7.50 oz.)
1 cup butter (1/2 lb. or 2 sticks)
3/4 cup unsweetened cocoa powder (2.5 oz.)
2 large eggs, beaten
2 tsp. vanilla
2 1/4 cups all-purpose flour (11 oz.)
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 cup semi-sweet chocolate chips (6 oz.)
kosher salt for sprinkling
Remove butter from fridge and microwave for 15-20 seconds, turning sticks once after 10 seconds. In a stand mixer put in both sugars, butter, cocoa powder, eggs and vanilla. Mix on low until butter is the size of large peas. In a separate bowl add flour, salt, baking soda and baking powder and mix very well. Add dry mixture to wet mixture and mix on low until flour is almost incorporated. Add chocolate chips, and blend on medium-low until barely incorporated. Transfer to a plastic container and refrigerate a few hours or overnight.
Preheat oven to 350 F. Scoop out a generous tablespoon of dough and form a ball. Place on cookie sheet about 2″ apart. Press each dough ball with the bottom of a glass dipped in flour. Sprinkle the top of each cookie with kosher salt. Bake for 11-12 minutes, until cookies are just barely set. Remove from oven and leave on tray for at least 5 minutes so cookies can finish cooking. Serve immediately with a glass of ice-cold milk.
Makes approx. 32 cookies
Double Chocolate Peppermint Cookies
Add 2 drops peppermint essential oil to wet mixture before mixing. Follow the rest of the recipe as directed above, except do not sprinkle the tops of these cookies with kosher salt.
Note: I only use certified pure essential oils. Please make sure the brand of EOs you use says FOR INTERNAL or DIETARY USE on the bottle.