My biggest weakness is chocolate. Chocolate in any form is pretty sure to be a big hit with me. That’s why, when my good friend Gail Dosik, One Tough Cookie, posted a photo on Facebook of some chocolate chip cookies that she was baking, originally posted by Deb Perlman of The Smitten Kitchen, I had to try them. Check out Gail and Deb, you’ll be glad you did. At least your tastebuds will, though maybe your waistline won’t quite as much.
Speaking of waistlines, I’ve been exercising as of late in an attempt to shed some unwanted pounds. But back to my weakness, chocolate. Like I said, I had to try these cookies. Waistline be damned. I’ll just do a few more ellipses on the elliptical machine. These cookies are worth the extra work you’ll have to endure to burn some calories.
I adjusted the recipe a bit because I only had light brown sugar and no turbinado sugar (aka sugar in the raw) in the house at the time this chocolate chip cookie bug bit me. So I substituted light brown sugar for the turbinado sugar and proceeded to experiment. To my delight, the results were great. The cookies came out super chocolatey and chewy just the way I like them.
I doubled the recipe, because I just can’t seem to make a small amount of anything when I cook. Usually when I bake cookies, I will bake a dozen or so and save the cookie batter in the fridge for later batches of just-baked goodness. Or it can go into the freezer and then warm chocolatey treats are just a short thaw and bake away.
Yield: Approximately 36 to 48 cookies
1 cup (8 ounces or 226 grams) unsalted butter, at room temperature
4 tablespoons (50 grams) granulated sugar
1 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar (I used light brown sugar)
2 large eggs
2 teaspoons vanilla extract
1 1/2 teaspoons baking soda
Heaped 3/4 teaspoon fine sea or table salt
3 1/2 cups (440 grams) all-purpose flour
12 ounces (340 grams) semi- or bittersweet chocolate chips
Flaky sea salt, to finish (optional)
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
Cream the butter, granulated sugar, and brown sugar in a mixer using the mixer’s paddle until light and creamy, about 8 minutes. Add the eggs and the vanilla extract and continue to beat until well incorporated. Add the baking soda and salt and mix until well combined. Add the flour to the mixture and beat on low speed just until combined. Over-working the dough after the flour is added will make for tough cookies. Add the chocolate chips and mix in using a spatula or wooden spoon.
I have a #40 scoop that I use for cookies. It is about 1 1/2 tablespoons and measures 1 5/8″ in diameter if you’re not sure if yours is a #40 scoop. Place the scoops of cookie dough on the sheet pan without pressing the cookies down. Leave them as is right out of the scoop. If you don’t have a #40 scoop, make each cookie about 1 1/2 tablespoons and form into a circle and place them on the sheet pan. If you are using the sea salt, drop a few flakes on top of each cookie and bake them for about 12 minutes. Let the cookies cool in the sheet pan for about 5 minutes before you move them to a cooling rack.