During finals in college, my mom used to send cookies to encourage us to study (or maybe just to fatten us up, which also seems to be a persistent goal of hers). I really wish she would send me these right now:
huge salted chocolate chip cookies
really integral to the novelty of these cookies is how BIG you make them. so don't be timid here.
equally as important is this AMAZING salt. I am obsessed. I had been looking for it at several grocery stores and online, then found it in my very own neighborhood HEB. obviously I rushed home right away to make these cookies as a vehicle for the salt. that good.
2 sticks salted butter, cold
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon good vanilla
3 cups all purpose flour
3/4 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups good quality semisweet chocolate chips
1 cup nuts, toasted (pecans or walnuts)
Falksalt,
crystal flakes
In the bowl of an electric mixer, mix butter and sugars
until creamy (a couple mintues). Add in the egg and vanilla and beat just until
combined (don’t overdo it here). Stir together your dry ingredients in a
separate bowl, then incorporate into the wet ingredients (again, beat just
until blended and don’t overdo it!!). Stir in chocolate chips and nuts.
Chill dough in fridge for at least 30 minutes. Preheat
oven to 375 degrees F.
Use a ¼ cup scoop to form your cookies (and feel free to
add some dough to that even!). Flatten the cookies slightly with a spoon, as
they tend to hold their shape pretty well and this way they will cook evenly. Now
the magic: sprinkle each cookie with a few gorgeous flakes of salt. Bake at 375
degrees for 8 minutes, then reduce temperature to 325 degrees (don’t open the
oven door) and continue to bake for another 5 minutes (just watch it and remove
at your desired gooeyness). Makes about 14 huge cookies.
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