July 11, 2013
Some days are just cookie days. On Tuesday I had to take my sweet Millie in for a surgical procedure to have her teeth cleaned and have 3 teeth and a mass removed, that fingers crossed, is not cancer. After riding an emotional roller coaster all morning, it became clear that it was the kind of day that required the comfort of home baking.
I decided to try a new recipe and pulled out my copy of The Back in the Day Bakery Cookbook. Before this day if you had asked me if I was a Crispy Chocolate Chip Cookie Girl or a Chewy Chocolate Chip Cookie Girl, I probably would have claimed to be the latter. Well, let me just say, I've been converted as has everyone in my family. This recipe is it. The one. Done and done.
Back in the Day Bakery Chocolate Chip Cookies
2 1/2 cups unbleached all- purpose flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon fine sea salt
1/2 pound (2 sticks) unsalted butter, at room temp
1 teaspoon pure vanilla extract
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, room temp
2 cups semisweet chocolate chucks
Fleur de sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350. Line two cookies sheets with parchment.
Sift together the flour, baking soda, and sea salt; set aside.
In the bowl of a standing mixer fitted with the paddle attachment cream together the butter, vanilla and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.
Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with palm of your hand and sprinkle with the fleur de sel.
Bake the cookies, one sheet at the time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.
My Notes: I didn't have fine sea salt and substituted kosher salt in it's place. I also didn't sprinkle the top with fleur de sel but will try it next time. I also used regular chocolate chips since that is what I had in the pantry.