I didn't have particularly high hopes. I didn't even take any pictures of the process. I mean, a chocolate chip cookie is a chocolate chip cookie, right? Maybe. Maybe not.
I have made these approximately 8 times since discovering them on Smitten Kitchen last month. (And yet, somehow, I still only have the one photo.)
Anyhoo, I tinkered with the recipe a little bit, just because that's who I am these days. The one thing I need to stress is that you should use a chocolate bar, cut into chunks. Chocolate chips work, but the cookies are better with chunks. So far I've used Ghiradelli, Hershey Special Dark, and a Spanish baking bar I received from a friend. If I could easily get the Spanish chocolate, I would use it again, but since I can't, I've been using the Hershey bar. It's bigger than the other and cheaper. And just as good.
I made these with gluten-free flour once, too; I added a scant half teaspoon of xanthan gum. They were delightful. Nobody could tell they were gluten-free.
And you don't have to use the raw sugar, but it gives the cookies a little something extra.
1/2 cup butter, softened
2 Tbs sugar
2 Tbs raw sugar
165 grams dark brown sugar
1 tsp vanilla
3/4 tsp baking soda
heaping 1/2 tsp sea salt
220 grams all-purpose flour
8 oz chocolate chunks
Preheat oven to 360 F. (Yes, that says 360. It is not a typo.)
Mix butter and sugars in the bowl of an electric mixer until light and fluffy, about 5 minutes.
In the meantime, mix the flour, salt and soda in a small bowl. Set aside.
Add the egg to the butter and sugar and mix until combined. Stir in the vanilla. Pour in the flour mixture and stir until incorporated. Remove the bowl from the mixer and gently fold in the chocolate chunks by hand.
Scoop cookies by 1 1/2 Tbs scoops onto a parchment-lined baking sheet and bake for 12 - 14 minutes. Makes about 24 cookies.
Well, that's all for now.