not without salt’s chocolate chunk cookies

Boring as they may be, cookies are one of my favorite sweets to make and eat.  I love keeping a log of homemade cookie dough in the freezer for fresh-baked cookies on the fly.  There’s nothing like the smell of baking cookies that can make your house feel so immediately home-y.

I’m always intrigued when a recipe advertises itself as “THE _______,” and so craving a cookie fix the other night (maybe because summer abandoned us here last week, leaving day after day of rain and wind in her place) I pulled out my mixer, and decided to try a recipe I’d seen on Ashley Rodriguez’ site Not Without SaltAshley is a pastry chef and blogger based out of Seattle, and Not Without Salt is brimming with beautiful recipes and photos; I’m especially envious and in-awe of her homemade puff pastry and Danish dough – after doing so much lamination with a sheeter over the years, the prospect of all those turns with only a rolling pin makes my head (and shoulders) hurt.  That said, the beautiful photos alone are enough to make me want to give puff another go at home.

Lucky for me, today’s cookie recipe involves no lamination and no rolling – a quick trip to the mixer and a few minutes in the oven yielded some chewy, chocolaty, delicious little cookies.  The recipe here is not too far off my standard chocolate chip cookie recipe, save for a couple of things:

  1. The Sugar.  There’s A LOT of it here.  Equal parts sugar and flour in this recipe means this dough is super-sweet.  At first I was a little terrified, but it works wonders here – sugar is a natural liquefier and preservative in baking recipes.  Read: these cookies are chewy perfect and keep their texture beautifully over time.  The sugar is split between brown, turbinado, and granulated – the turbinado is especially unique and imparts a nice toffee-esque flavor here.
  2. The Chocolate.  There’s A LOT of this too.  Make sure you choose a good quality bittersweet chocolate: it’s the key to balancing out all that sugar.  I think these cookies would be sweet-overload with regular chocolate chips.
  3. The Sea Salt Sprinkle.  Not Without Salt recommends sprinkling a little coarse sea salt over the cookies just before they are popped in the oven.  It seems odd, and though you may be tempted to give it a miss, the salt is magic here.  Again, it’s all about balance – sweet, salty, chocolaty bliss!

Makes about 24 medium size cookies. 

Not Without Salt’s Chocolate Chunk Cookies

  • 2 sticks, 1 cup, 8oz unsalted butter, softened
  • ¼ cup, 2oz granulated sugar
  • ¼ cup, 2oz turbinado sugar
  • 1 ¾ cups, 12oz brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 ½ cups, 1lb, all purpose flour
  • 1 ½ tsp baking soda
  • ¾ tsp salt
  • 1lb good quality bittersweet chocolate, roughly chopped
  • Good quality sea salt for sprinkling

Preheat the oven to 360 degrees.  Line 3 baking sheets with silpats or parchment paper.  Beat together the butter and sugars in a stand mixer fitted with a paddle attachment or using hand-held beaters.  Beat until light and fluffy – about 5 minutes on medium-high.  Add the eggs one at a time, beating well after each addition.  Stir in the vanilla extract.

Meanwhile, sift together the flour, baking soda, and salt in a separate bowl.  Add this to the butter mixture and mix just until a dough is formed – don’t over-mix!  Fold in the chocolate.

Scoop into very rounded tablespoons onto the prepared sheets – you’re going for about 24 cookies, or 8 per sheet.  Not Without Salt recommends baking the sheets one at a time (presumably for more even cooking) – I did mine 2 at a time to no ill effect.  Bake 12 minutes or until golden on the outside and soft in the middle – don’t over-bake!

  1. Pingback: asian grilled pork patties & enormous changes | Simmer Seasonal Recipes

Leave a comment

Name *
Email *