Salted Chocolate Chip Cookies

[AuburnJen 772]

Don't you all just love me posting food you KNOW I CAN'T EAT? :rofl2: 

Salted Chocolate Chip Cookies

Don’t let the name of these cookies scare you.  A little salt enhances the flavor in cookies – it lets you taste the sugar, butter, and all of the other good stuff better. In other words, the salt makes for a more intense chocolate chip cookie. If you’ve ever made cookies and forgotten the salt, they just taste sort of flat and funny. It’s important to use a flaky sea salt, like a fleur de sel on these; table salt just wouldn’t work. I used a combination of chocolate melting disks and chocolate chips, but you could just use chocolate chunks, too.

 

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Salted Chocolate Chip Cookies

 

Ingredients

1 ½ c. all-purpose flour

 

1 tsp. baking powder

 

1/2 tsp. kosher salt

 

1/4 tsp. baking soda

 

1/2 c. (8 T.) unsalted butter, room temperature

 

3/4 c. brown sugar, packed

 

1/2 c. granulated sugar

 

1/4 c. powdered sugar

 

2 large egg yolks

 

1 large egg

 

1 T. pure vanilla extract

 

8 oz. semisweet or bittersweet chocolate, coarsely chopped

 

Finishing or flaky sea salt (like fleur de sel)

 

 

Directions

1. Preheat oven to 375° F. Line 2 cookie sheets with parchment paper; set aside.
2. In a medium bowl, whisk flour, baking powder, kosher salt, and baking soda; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, stir together butter, brown sugar, sugar, and powdered sugar on low for 30 seconds.
4. Turn mixer up to medium and beat until light and fluffy, 3-4 minutes.
5. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes.
6. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend.
7. Stir in chocolate by hand.
8. Spoon a small cookie scoop or tablespoon, drop scoops of cookie dough onto prepared baking sheets, spacing 1-inch apart.
9. Sprinkle cookies lightly with sea salt.
10. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8-10 minutes (the cookies will firm up as they cool).
11. Let cool slightly on baking sheets, then transfer to wire racks; let cool completely.
12. Note – Cookie dough can be made 1 day ahead and stored, covered, in the fridge.

Adapted from Bon Apetit January 2013

http://www.ihearteating.com/2012/12/27/salted-chocolate-chip-cookies/

 

[mouseketab.....Carol 1,261]

So, it's SAFE for your waistline, but not for OURS!!!

[AuburnJen 772]

well, yes....lol

[CCIntrigue...aka Gwen 547]

 

Don't you all just love me posting food you KNOW I CAN'T EAT? :rofl2:

 

I can't eat all these carb-laden foods either!