Sea Salt Chocolate Chip Cookies

April 20, 2011 § 5 Comments

After writing Monday’s post, it got me thinking about chocolate chip cookies. Truth be told, I don’t love them.  If faced with a plate of cookies, I’ll go for a peanut butter or sugar cookie over a chocolate chip.  Beyond that, ever since I started making Compost Cookies, I’ve had little desire to make any other kind of cookie. You see, I am completely and utterly addicted to any confection that has the salty sweet component.  Kettle corn, chocolate covered pretzels, fleur de sel caramels- yes please.

The thing is,  I like my salt.  I detest when food is under-salted, and I tend to be pretty strong minded when it comes to determining how much salt something needs ( you’ve been warned).  Therefore, it’s no coincidence that one of my favorite food bloggers is Ashley of  Not Without Salt. If there ever were a kitchen mantra for me, that would be it.  Given Ashley’s attention to this crucial ingredient, I am very trusting of her recipes- including this one.   A simple cookie recipe at its core, it’s the cooking process, sugar combination, and sea salt (of course), that makes these chocolate chip cookies extraordinary.  To access the recipe, see the link to Dana Treat’s post* at the bottom of Ashley’s post.  Read Dana’s description and you’ll be even more convinced to cease all searches for the best chocolate chip cookie.

*Like Dana, I rolled my dough into logs, wrapped each one in plastic wrap, and let it rest in the fridge for a bit before slicing and baking.  By the 3rd roll I had more than enough cookies, so I decided to freeze the 4th.  It’s homemade slice and bake!  Lastly, watch your cooking time.  I found mine reached a chewy perfection by baking them for 9-10 minutes, letting them rest on the hot baking sheet for 2 minutes, and then placing them on a cooling rack.
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§ 5 Responses to Sea Salt Chocolate Chip Cookies

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