I think I may have achieved cookie perfection. This is in no way to say that I’m a perfect cookie baker or any of that nonsense, but with this batch on this day, everything came together in just the right way. I just couldn’t stop thinking about how great these cookies were. I could have eaten one of these every day for the rest of my life. Is it wrong to love a cookie so much?
I’ve made these chocolate chip cookies for you before, so what makes this version so much more exciting? First off, I used two kinds of chocolate. See, they only sell chocolate chips in dinky 100 gram bags in this country, so I never have enough of them. Plus, they’re usually milk chocolate, and I wanted something a bit more intense. This is how I ended up with finely chopped dark chocolate hanging out with some milk chocolate chips in my cookie dough. The finely chopped chocolate meant that rather than having cookies with pieces of chocolate in it, the chocolate just permeated the whole experience like some sort of chocolaty, slightly gooey dream of cookieness.
The second extra burst of awesomeness came from the fancy flaked Cornish sea salt I sprinkled on top of the cookies. Okay, your salt doesn’t have t come from Cornwall, but it should be lovely, light sea salt flakes. A little goes a long way, so it’s definitely worth the price. It takes these cookies from great to blow your mind awesome. You can use your every day salt in the dough itself, and then sprinkle some sea salt flakes on top of the cookies right before they go into the oven.
I was so happy while eating these cookies that I briefly considered quitting my job and opening a shop that sold nothing but these cookies. It seemed like a fairly reasonable business plan. They’re really good cookies. You must must must bake these.
- 150 grams (2/3 cup) butter
- 125 grams (5/8 cup) brown sugar
- 100 grams (1/2 cup) granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 300 grams (2-1/2 cups) flour
- 1/2 tsp baking soda
- 1 tsp fine sea salt (or whatever you use for everyday stuff)
- 100 grams milk chocolate chips
- 225 grams dark chocolate, finely chopped
- Sea salt flakes
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Melt the butter and let it cool for a bit. I use the microwave in 30 second intervals. Get it all melted, then measure out the rest of your ingredients or, you know, check Facebook or something.
- Put the brown and white sugar in a mixing bowl, then pour the melted butter over them and beat them together with your electric mixer.
- Add the vanilla, egg, and egg yolk and beat until creamy and smooth.
- Slowly mix in the flour, baking soda, and fine sea salt.
- Finally, fold in the chocolate.
- Using your 1/4 cup measure, scoop out the cookie dough onto your parchment-lined baking sheet. Give them plenty of space to spread out. I make mine six at a time. You may need to stash your dough in the fridge between batches.
- Grab a small pinch of sea salt flakes and sprinkle it over each cookie, crushing the salt gently between your fingers as you do to break down the flakes into smaller pieces.
- Bake for 13-15 minutes. These cookies are best, in my opinion, when still a bit gooey in the middle, so don't overbake. Let them cool on the pan for five minutes, then remove to a wire rack to cool.
