So. I promised you a blog post on Sunday, and here it is five days later. Not the greatest. I go through ups and downs with this blog, and while I love posting regularly, there are definitely more weeks than I like where it seems I’m just too busy or too stressed to make a post. This last week wasn’t bad, but I definitely didn’t put in the hours to make, photograph, write and edit a full recipe post.
This isn’t a full blog post, really. It’s more of an update, with recipe attached. A recipe that was too good not to share. I was reading smitten kitchen last week, and Deb mentioned a chocolate chip cookie that she made and liked. Specifically, this salted chocolate chunk cookie from Ashley Rodriguez’s Date Night In cookbook.
The book, which features a bunch of simple, make-it-in-an-evening meals for two, had been on my cookbook wishlist for weeks. (You’ve got to check out Ashley’s website, Not Without Salt. Amazing.) I knew when I saw the cookie recipe that I had to make it. I made a batch for a dinner with friends.
These cookies far exceeded my expectations. They were better than good. There are a lot of good cookie recipes out there, but this one made for big, crispy-edged, soft-centered packages of goodness. Not too sweet, but not too salty, either. These cookies were the first salted chocolate chip cookies that I actually liked— not bland, not too heavily salted, and definitely chocolate-forward. These are probably my second favorite chocolate chip cookies of all time, with ATK’s cookies taking first place.
You should totally make these cookies this weekend. They are so good.
Salted Chocolate Chunk Cookies
A lovely salted chocolate chunk cookie from Ashley Rodriguez's book, Date Night In. Small changes & substitutions noted.
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turabindo sugar (may substitute brown or granulated sugar)
- 3/4 cup plus 2 tablespoons packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt or table salt
- 1 3/4 cups all-purpose flour
- 8 ounces (1/2 pound) semisweet or bittersweet chocolate, in chips or chunks course or flaky sea salt, to finish
- Preheat the oven to 360 degrees F.
- In a large bowl, cream together the butter and sugars until light and fluffy, about 5 minutes. Beat in the egg and vanilla until thoroughly combined.
- Add the fine sea salt and baking soda, and mix until thoroughly incorporated and evenly distributed.
- Gradually mix in the flour, until just incorporated. The dough should look crumbly at this point. Fold in the chocolate chunks. Chill the dough for 5 to 10 minutes to solidify if needed.
- Line a baking sheet with parchment paper, and then begin to scoop out the cookies. Scoop out 1 1/2 – 2 tablespoons of dough at a time. I formed the dough into golf ball-sized balls and placed them in the cookie sheet roughly 3 inches apart from each other.
- Sprinkle each cookie with some of the coarse or flaky sea salt. Bake for 8-12 minutes, until the cookies are golden on the outside, but gooey and soft inside. Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack. Alternatively, let the cookies cool on the baking sheet.
Extra dough can be formed into balls and frozen in a freezer safe zip-top bag. Bake the frozen cookie dough straight out of the freezer, adding a couple of minutes to the baking time.