Salted Double Chocolate Chip Cookies

Friday, January 21, 2011

Baking is somewhat of a challenge these days. And when I do have an opportunity, I can't pick any ol' recipe that I've had my eyes on--I need to consider time and effort as well. After all, I have an adorable little 4-month-old daughter who is my first priority on the weekends!

But lord knows I do enjoy a good homemade treat from time to time (as does Michael), so we make it work every few weeks or so. Last weekend, we had plans to go to my mom's for dinner on Sunday, so I wanted to make some cookies for dessert.

Enter these salted double chocolate chip cookies. If you like salt, and if you like the combination between salty and sweet, this one's for you.

The original recipe calls for chocolate chunks mixed in the batter, but I was trying to simplify as much as possible so instead of chopping up semisweet chocolate, I used semisweet chocolate chips instead. As you can imagine, that change certainly didn't do any harm.

As Annie suggests, after the first day or so, these are better enjoyed after a quick zap in the microwave--I found 20-25 seconds worked best, but it will depend on your individual microwave, so be conservative to start. :)

Salted Double Chocolate Chip Cookies
(Source: slightly adapted from Annie's Eats)


- 8 oz. semisweet chocolate, coarsely chopped
- 4 tbsp. unsalted butter
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. fleur de sel (sea salt), plus more for sprinkling
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1 tsp. vanilla extract
- 12 oz. semisweet chocolate chips


1. Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.

2. Combine the 8 ounces chopped chocolate and butter in a heatproof bowl set over a pan of simmering water, and heat until the chocolate and butter are melted and smooth, stirring occasionally. (Alternatively, heat in the microwave in 25-second intervals, stirring in between.) In another mixing bowl, stir together the flour, baking powder and salt.

3. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined. Fold in the chocolate chips with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart.

4. Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.


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