salted chocolate chunk cookies

Salty and sweet.

The first time I heard about salted caramel. I was pretty disgusted.

I mean, salty is salty and sweet is sweet. The two have no business being all mixed together. Totally confusing, I thought.

Then slowly and very sneakily, the flavor started to grow on me.

Then before I knew it, I started craving for it. YIKES!

Thankfully, I bake so I am mostly able to satisfy any strange cravings I get.

So here’s my take on Salted Chocolate Chunk Cookies, topped with Fluer de sel, a hand-harvested salt that is scrapped off the top layer of salt before it sinks to the bottom of large salt pans. (Source: here.) This salt is so expensive I only use it for special bakes. I guess it needs to be special when craving strikes.

Here are the instructions on how to make these cookies. 🙂

Start by creaming together butter and the sugars. The caster sugar gives the cookies crunch while the brown sugar imparts flavor, so while you can play with the ratios of the sugars but you cannot omit either.

The mixture will turn light and fluffy.

Scrape the sides of the mixing bowl and add the egg. Mix.

Once mixed, add vanilla extract and mix just to combine.

Add the flours, baking soda, salt and espresso powder in two additions, mixing until just combined after each addition.

Finally, add the chopped chocolate chunks and mix, again, until just combined.

Transfer the cookie dough into a bowl, cover with cling film and chill for at least 2 hours. Reason: See here.

 Dish the dough onto lined baking trays using a medium ice-cream scoop.

Gently press with your fingers to flatten.

Sprinkle a little Fleur de sel on each cookie.

Bake at 180°C for 10 to 12 minutes, or until lightly browned.

Allow to cool on the tray for 5 minutes before transferring onto a wire rack to cool completely.

Tuck in, with a glass of milk.

Cookies and milk.

Can’t ask for better than that, really!

Salted Chocolate Chunk Cookies
Yields 20
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Ingredients
  1. 1/2 cup (113 grams) unsalted butter, room temperature
  2. 2/3 cup (150 grams) brown sugar, packed
  3. 1/3 cup (75 grams) granulated sugar - I reduced this by 50%
  4. 1 large egg
  5. 1 tablespoon (5ml) vanilla extract
  6. 1 1/2 teaspoons espresso powder
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1 cup (125 grams) plain flour
  10. 2/3 cup (88 grams) whole wheat flour
  11. 4 ounces (113 grams) bittersweet chocolate, coarsely chopped - I used Valrhona 70%
  12. Fleur de sel or flaked sea salt, for sprinkling (not table salt)
Instructions
  1. Start by creaming together butter and the sugars. The caster sugar gives the cookies crunch while the brown sugar imparts flavor, so while you can play with the ratios of the sugars but you cannot omit either. The mixture will turn light and fluffy.
  2. Scrape the sides of the mixing bowl and add the egg. Mix.
  3. Once mixed, add vanilla extract and mix just to combine.
  4. Add the flours, baking soda, salt and espresso powder in two additions, mixing until just combined after each addition.
  5. Finally, add the chopped chocolate chunks and mix, again, until just combined.
  6. Transfer the cookie dough into a bowl, cover with cling film and chill for at least 2 hours. Reason: See here.
  7. Dish the dough onto lined baking trays using a medium ice-cream scoop. Gently press with your fingers to flatten.
  8. Sprinkle a little Fleur de sel on each cookie.
  9. Bake at 180°C for 10 to 12 minutes, or until lightly browned.
  10. Allow to cool on the tray for 5 minutes before transferring onto a wire rack to cool completely.
Adapted from pastryaffair.com
Adapted from pastryaffair.com
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
I’m submitting this post to Best Recipes for Everyone Jan & Feb 2015 Event Theme: My Homemade Cookies organized by Fion of XuanHom’s Mom and co-hosted by Victoria Bakes
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