I am a dessert person. There are those people who never want dessert. I am definitively not one of them. My husband is not a dessert person, but he is a cookie person. So, over the span of our relationship, I have always been in pursuit of the perfect chocolate chip cookie for him.
I have tried many recipes, some that made hockey puck sized cookies, some that made the large flat ones, some with bacon fat and some with chopped chocolate, but I’ve never made a cookie that got more attention than this one. This cookie was also the reason why I met one of my closest friends.
Three years ago, I made these cookies (which had become a mainstay in our lives) for our dear friend, Joe. The recipe makes about 30 cookies, and I brought him a large tupperware of them. He was invited over to his friend’s house for cake that night (can you see how the mothers of the world take it upon ourselves to stuff the bachelors in our lives with food and sugar?). There, he shared his tupperware of cookies with his friend, Chelo. Chelo, being the kind of cook who admires others through and because of their food, demanded to meet the baker of the cookies, and in fact disclosed that she had also been on the hunt for the perfect chocolate chip cookie recipe for years, and that she needed to meet me and get the recipe and replicate it immediately.
She did, and the rest is history. We became close friends, hosted countless themed dinner parties together, and she later had two kiddos back to back, and we still FaceTime each other in no make-up while holding sleeping or eating kids.
So, make these cookies. You never know, you might make a lifelong best friend.
Salted Chocolate Chip Cookies
barely adapted from Smitten Kitchen
1/2 cup unsalted butter, at room temp
2 tablespoons granulated sugar
2 tablespoons turbinado sugar (aka Sugar in the Raw)
3/4 cup plus 2 tablespoons packed light or dark brown sugar
1 large egg
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, or chocolate disks which work quite well here
Flaky sea salt, to finish (I use Penzeys)
Heat oven to 360°F and line a baking sheet with parchment paper or a silicon baking mat (I get ours from Amazon and I am addicted!)
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 mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt (the kids love to help with this). 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.