These cookies were inspired by the Bittersweet Chocolate Chip Cookie with Grey Salt I had at Delancey this summer (it was INCREDIBLE).
This recipe makes by far the best chocolate chip cookies I’ve ever baked; crisp, chewy edges with a soft gooey centre, and the flavours are like no other chocolate chip cookie I’ve tasted before – they’re 10x better!
I was always like “yeah, chocolate chip cookies, they’re good, but I’d probably rather have an oatmeal raisin cookie to be honest”, but these have changed me (and maybe my dress size too a little…).
I can actually say that I love these chocolate chip cookies probably as much as cinnamon… ohohoho did I just go there? Yes, I went to there.
The dough isn’t creamy and it’s not very soft, it’s quite dense and can be crumbly.
Make sure you scoop the dough at the 1/4 cup size as stated in the recipe – the size of the dough ball contributes tonnes to the final texture of the cookie, so don’t change it!!!!
It’s also important that the cookie dough is baked straight from the fridge- it needs to be cold and rock hard when it goes into the oven.
Bittersweet Chocolate Chip Cookies with Sea Salt
- 10 tbsp (5 oz / 140 g) butter
- 1 tbsp vanilla extract
- 1 3/4 cup (230 g) all purpose flour (I used half whole wheat and half all purpose)
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 cup (100 g) granulated sugar
- 1/2 cup + 3 tbsp , (140 g) light brown sugar, packed
- 1/2 tsp kosher salt / fleur de sel* , (plus more for sprinkling)
- 1 egg
- 7 oz (200 g) bittersweet chocolate, roughly chopped (I LOVE 70% – it’s hard to find 60% in the UK, but you can use that or semi-sweet)
- In a small saucepan, melt the butter. Continue to heat it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes.
- Meanwhile, either in a stand mixer or a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed – but not for too long!
- Using a 1/4 cup cookie scoop**, scoop up some of the dough and smoosh it into the scoop until it’s just full. Turn out onto a lined cookie tray, spacing each mound 3″ apart (I managed 4 per tray). Repeat with all of the cookie dough. Cover with cling film and refrigerate for anywhere between 1 – 72 hours (the longer you wait, the better the texture and flavour!!!).
- When ready to bake preheat your oven to 400 degrees F (200 degrees C). When ready, sprinkle the cold cookie dough with fleur de sel and shove into the oven immediately!! Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft center. Let cool on the baking tray for a minute before transferring to a wire rack.
- *You can sub the fancy salt for a scant 1/2 tsp of table salt in the dough, however you can’t use table salt for sprinkling so either use the fancy salt for sprinkling or just don’t sprinkle at all.
- ** You can just use a 1/4 cup measure (which equals 4 tbsp), then roll the dough into a ball with your hands and slightly flatten into a hemi-sphere on the baking tray.