This recipe has generated a huge amount of discussion on the internet, claiming to be a better “chocolate chip cookie”. I would have to say that I agree if it wasn’t for the soft gooey centers of traditional style cookies.
- 1 cup plus 2 tablespoons (2-1/4 sticks) cold salted butter, cut into 1/2-inch pieces. (if using unsalted butter add 3/4 teaspoon kosher salt to the flour)
- 1/2 cup granulated sugar
- 1/4 cup (packed) light brown sugar
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 6 ounces semisweet or dark chocolate, chopped chunky
- 1 large egg, beaten to blend
- Turbinado sugar
- Flaky sea salt
- Using stand mixer with the paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on medium-high speed until super light and fluffy, 3–5 minutes.
- With mixer on low speed, slowly add flour, followed by chocolate chunks, and beat just to blend.
- Divide dough in half, form dough into a log shape roughly 2″ in diameter. Chill until firm, about 2 hours.
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. Brush outside of logs with egg wash. Roll logs in demerara sugar.
- Slice each log into 1/2″ thick rounds. Arrange on prepared baking sheet about 1″ apart. Sprinkle with sea salt. Bake cookies until edges are just beginning to brown, 12–15 minutes.
Note: Cookie dough can be made 1 week ahead or frozen up to 1 month. Cookies can be baked 5 days ahead. Store in plastic wrap or an airtight container.
Source: Alison Roman – Dining In