Monday, January 9th, 2012

salted soft chocolate chip cookies

I got hit with the cookie cravings last week. And the week before that, let’s be honest. Sometimes you’ve just got to let the craving guide you. Maybe there’s a cookie deficiency…in your brain?

I know it’s January. I know people are all preoccupied with resolutions and the almighty diet — I don’t know if there’s a word I hate more. I don’t want to talk about it. There is still room in your life for cookies! And if there’s not, you may need to make some adjustments. Here’s a resolution for you: make more cookies.

Let’s dream some cookie dreams for this year, shall we?

Salted Soft Chocolate Chip Cookies
Barely adapted from Food Network Canada via Apple A Day

Makes about 3 dozen cookies

3/4 cup unsalted butter or margarine, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
about 1/4 cup kosher or sea salt, for sprinkling

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips.

Drop heaping teaspoons of dough onto the baking sheet, rolling gently between your hands to shape. Sprinkle with kosher salt according to your taste — at least a few grains on each cookie. Bake for 8-10 minutes, until barely golden around the edges (the tops won’t be brown, but don’t bake more than 10 minutes).

Cool sheet on a wire rack for 5 minutes before removing cookies to cool completely. Store in an airtight container with a piece of bread to keep the cookies soft.

chocolate,cookies

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2 comments

Christopher
January 10, 2012 at 11:30 am

Laura! I never post but thought I’d say that I usually go out the day you post one of these, buy the ingredients, and make it. I’m always very happy that day.

I have to ask a total amateur question on these, though. What does the salt do for the cookies? I try to avoid using salt when I cook whenever possible. Would it kill them to not be salted?

Laura
January 10, 2012 at 11:33 am

Hi Chris! I’m so happy to hear that! The salt is definitely optional but really brings out the flavor of the chocolate — I would highly recommend it. If you’re not sure, maybe try sprinkling salt on a couple of the cookies so that you can try it both ways. Let me know how you like them!

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