Sea Salt Chocolate Chocolate Chip Cookies / by Judy Kim

by Judy Kim

Sea Salt Chocolate Chocolate Chip Cookies

Yield: Approximately 25 large (4-inch) cookies

Who wants a coooookie? I've been wanting to make this cookie for a while and when the talented girls, Natalie Mortimer and Holly Erickson, behind The Modern Proper, asked me to join their first annual #calmandbrightcookienight, it was a done deal. They made these beautiful Coconut Thumbprint Cookies with Salted Caramel, the recipe link is here. Can't wait to see what everyone else comes up with. For the time being, you can see all the cookies on Instagram using the hashtag.

You can make this dough in advance and keep in the fridge. Bring dough to room temperature before baking for best results. If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

I'm not gonna lie, these guys are little finicky, but so worth it. The first batch might be a loss, kinda like making crepes, you'll probably end up eating the evidence or tossing it out (that is if you burn em, which did happen to me, Oops!). Since everyone's ovens can have irregular hot spots or varying temperatures, try making 1 or 2 cookies in the first batch to figure out the timing and if you need to rotate the pan. It will make it a lot easier to bake off the rest of the cookies without too much babysitting. Whatever you do, do NOT use parchment paper. The cookies will not spread out into these beautiful rings. If you want to make it a bit easier, I think a Silpat liner will work. I didn't try it, but let me know if you do. I wanted a recipe that wasn't enormous, but these can be easily doubled to make 50 cookies. If you want more, make a new batch instead of tripling. 

These cookies hold up well in an air-tight container and maintain their texture, not that they will last that long. If you want to be a hero in someone's eyes, or just have cookies on demand, freeze the individual cookie dough balls. Then toss them into a ziplock freezer bag and bake them off a cookie at a time. They just need to be brought to room temperature. 

DIRECTIONS

  1. Preheat oven to 350 degrees F. Prepare minimum of 2, preferably 3 half sheet pans with a light coating of your favorite oil spray, I used coconut oil. Add butter to the bowl of a stand mixer fitted with a paddle attachment. Start on low and increase speed to high and beat until light and fluffy. Scrape down sides with a rubber spatula; add sugars and beat on medium high speed until sugar and butter are creamy, about 1 minute.
  2. In a small bowl combine beaten eggs and vanilla extract. In a large bowl whisk together flour, cocoa powder, baking soda and sea salt. Set aside.
  3. Add egg mixture to the butter and beat on low just until combined. Scrape the sides as needed and don't forget to go all the way to the bottom of the bowl. Add flour mixture in 4 increments and mix on low; scrape in between each flour addition. Careful not to overmix to prevent the dough from getting tough. Fold in chocolate chips and mix on low speed just until combined. Scrape bowl one last time.
  4. Using a small cookie scoop or spoon about 2 tbsp of dough on to a greased cookie sheet spaced evenly. Do not use parchment as the cookies will not spread evenly. Place maximum of 6 cookies per half sheet pan, but I prefer 5 to avoid the cookies from crowding each other. Bake for 8 to 9 minutes. Timing is important for this cookie. Watch the first batch carefully to determine the right timing and see if your oven requires you to rotate the pan. Center should be slightly undercooked and outer edges should spread into rings. This ensures a chewy yet crunchy cookie.
  5. Remove sheet pan from oven and sprinkle immediately with sea salt. Cool cookies just enough to handle and transfer to a cooling rack using a large flat silicone spatula. Cool for 5 minutes before serving. You may need to wiggle the spatula to get the cookies off. If they are difficult to remove, they might have cooled and can be warmed in the oven to loosen. Repeat steps for additional batches but use a cooled sheet pan before adding cookie dough.

notes:

You can make this dough in advance and keep in the fridge. Bring dough to room temperature before baking for best results. I'd even suggest to freeze them as individual sized cookie dough balls and bake them off if you desire a hot chewy cookie on demand. Don't forget to bring them to room temperature though. 

If you don't have a silicone spatula, try spraying your spatula with oil to make it easier to handle the cookies.

 

INGREDIENTS

coconut oil spray

1/2 pound (2 sticks) unsalted butter, at room temperature

1 1/2 cups packed light brown sugar

1/4 cup sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

1 cup all-purpose flour

½ cup unsweetened cocoa powder, such as Guittard

1 tsp baking soda

1 tsp flaky sea salt, plus extra for sprinkling, such as Jacobsen Salt Co.

1 cup semi-sweet chocolate chips, such as Guittard Akoma semi-sweet chocolate chips