Tuesday, June 7, 2011
Salted Butter Chocolate Chip Cookies
Next up: David Lebovitz's Salted Butter Chocolate Chip Cookies
David Lebovitz is incredible. His ice cream and sorbet recipes are always wonderfully creative and delicious. So, I just had to include his recipe for Salted Butter Chocolate Chip Cookies in my Great CCC Quest.
His recipe is different from most because it calls for salted butter, whereas other recipes usually ask you to use unsalted butter. Now, I'll confess that I pretty much always use salted butter or margarine when I bake. I simply adjust for it by omitting the amount of salt in the recipe. However, DL's cookie recipe further intrigued me because it tells you to use the salted butter AND add even more salt to the dough. Well, I just had to see how these cookies would turn out.
The cookie dough itself was not too sticky and was easy to mold into balls. However, it still spread a lot in the oven resulting in very large cookies. Later I realized that you were supposed to chill the dough, preferably overnight (oops). I'm not sure if this would actually make a difference, but it's something to think about.
The finished cookies were very thin, crispy on the edges and soft in the middle. As for the taste, they were really very good. The added salt was just enough to make your mouth water with every bite. They weren't as thick as I would have liked, but I think chilling the dough might have helped out with that. I would definitely make these cookies again. I also bet that they'd make some great cookie ice cream sandwiches.
Salted Butter Chocolate Chip Cookies (from David Lebovitz)
1 stick salted butter, at room temperature
2/3 c. packed brown sugar
1/2 c. white sugar
1 large egg, at room temperature
1/2 tsp. vanilla
1 1/3 c. flour
1/2 tsp. baking soda
1/2 tsp. flaky sea salt or kosher salt
1 1/3 c. semisweet chocolate chips
Beat the butter and sugars just until smooth and creamy. Beat in the egg and the vanilla. Combine the flour, baking soda, and salt. Stir the flour mixture into the beaten butter until combined, then mix in the chocolate chips.
Cover and chill the batter until firm. (It's preferable to let it rest overnight). Yep, forgot this step.
Preheat the oven to 350F. Line two baking sheets with parchment paper.
Form the cookie dough into round about the size of a large unshelled walnut. Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even.
Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.
Remove from the oven and quickly tap the top of each with a spatula then return to the oven for 2-5 more min. until the tops of the cookies are light golden brown.
1. David's original recipe called for adding some toasted nuts, but I left these out due to allergies.
2. Since my dough wasn't chilled, there was no need to flatten it down. I just baked it and they spread out on their own.
Great CCC Quest of 2011:
Olive Oil Chocolate Chip Cookies
Baked Bakery's Chocolate Chip Cookies
Allrecipes' "Best" Chocolate Chip Cookies
This recipe is linked to:
A Little Birdie Told Me
These Chicks Cooked
Made it on Monday