Salted Chocolate Chip Cookies
Salted Chocolate Chip Cookies! These crispy chewy chocolate chip cookies from Chef Dan Kluger are made with chocolate wafers instead of chips, making for gobs of chocolatey goodness with each bite. Add them to your chocolate chip cookie repertoire!
Servings: 48 cookies {approximately 2 inches in diameter}
Ingredients
- 1 cup butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1¼ teaspoons kosher salt
- 2¼ cups all-purpose flour
- 1 cup Dark chocolate feves*
- 1 cup Milk chocolate feves
Instructions
- In the bowl of a stand mixer or in a large bowl, beat together 1 cup butter and 1 cup granulated sugar and 1 cup light brown sugar until well-combined. Do not overmix -- we don't want to incorporate too much air.
- Add 2 eggs, mixing after adding each one, until they are fully incorporated and the mixture is smooth.
- Mix in 1 teaspoon vanilla extract and 1¼ teaspoons kosher salt.
- Turn the mixer speed to low and add 2¼ cups all-purpose flour; mix until just combined. Carefully mix in 1 cup Dark chocolate feves* and 1 cup Milk chocolate feves
- Cover the bowl and refrigerate the cookie dough for 1-2 hours. Skipping this step will result in cookies that spread too much.
- When ready to bake, preheat the oven to 350℉. Line 2 baking pans with parchment paper or silicone baking mats; set aside.
- Using a 1 ounce cookie scoop {balls that are about 2 Tbsp in size}, scoop dough onto the prepared baking pan. Sprinkle each ball with a little flaky sea salt, such as Maldon.
- Bake at 350 degrees for 10-12 minutes or until the cookies are golden brown around the edges and slightly puffed in the center.
- Let cool for 5-10 minutes before removing from baking pan as they are very soft when they're warm.
Notes
If you can't find chocolate feves, you may substitute with roughly chopped high quality chocolate bars such as Ghirardelli or Lindt.