I’ve been obsessed with salty chocolate chip cookies ever since I found this favorite recipe…a salty, chewy dough hugging an oreo cookie tight. It’s fantastic. Right now they reign as my top cookie recipe, but ever since last summer I’ve wanted to do a chocolate-chip-cookie-bake-off and compare recipes to find THE. ONE. (Wallis, I say we do it this summer!)
I had forgotten about this quest until Deb at Smitten Kitchen wrote about Not Without Salt‘s famous salted chocolate chip cookie recipe. I first heard about them when they became so famous she started selling the mixes, but didn’t think to try it until Deb called them her new House Cookie and I was sold. First of all, how charming is it to have a “house cookie?” Something you can whip up at a moment’s notice or have on hand in the freezer for unexpected guests? Or just a go-to, no-fail favorite?
I was instantly smitten with Smitten Kitchen’s idea. I want a House Cookie.
So I had to try them myself. We had Joe’s students over last week for an end-of-the-year party and it was the perfect time to test.
The dough uses large cubes of chocolate instead of the normal chips so the dough conceals what Deb calls “puddles of chocolate.” I couldn’t phrase it better if I tried.
They were definitely delicious, but I’m not convinced I’ve found the recipe yet. Ironically, there was not enough salt in or on them for my taste, but they were definitely a step up from Nestle’s classic recipe.
It is a perfectly good (no-chill-necessary) cookie. Worth a try!
Salted Chocolate Chunk Cookies
Source: Smitten Kitchen / Ashley Rodriguez’s Not Without Salt
Yield: Approximately 12 to 18 cookies
1/2 cup unsalted butter, at room temperature
2 tablespoons granulated sugar
2 tablespoons turbinado sugar (aka Sugar in the Raw; you can use more brown or white if you don’t have this)
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups all-purpose flour
1/2 pound semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish
Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.
Scoop cookies into 1 1/2 tablespoon (I used a #40 scoop) mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.