For starters, anything that is cookie related and also has to do with sea salt and chocolate is going to be something I want more of in my life. Aren’t you? I wasn’t in the market for a new chocolate chip cookie either, but your recommendation is worth too much Deb! Michelle Norris had a chocolate chip cookie recipe in her blog, Browneyedbaker.com, that referred an 2008 article in the NY Times as the starting source for her cookie. I’ve now made these twice in two weeks – they are amazing. We have allergies and I’m always on the lookout for desserts without the eggs! It’s the first thing I baked when I got my kitchenaid (<3,<3) and I keep going back to it. I don’t know if it’s me, my ingredients, or the weather but my cookies, when baked fresh, come out of the oven looking very rotund. They are divine. spell caster who will help you at prophetmomham@gmail.com and you will meet this prophet momham to help you. I used 4 ounces semisweet and bittersweet Guittard. I used a #40 scoop. How did two tablespoons of sugar change an entire batch of cookies? You’re the best. It ended up being 240 grams of chocolate, so I ate some chips to get rid of the extra. Mine actually came out flatter than they were supposed to; I never knew why as I rested the dough and follow recipes obsessively. Sadly, I didn’t even get to taste one, but I was told they were good. My butter was a good temp (not SUPER soft, but more like temp if I lived in a cold climate). Several use whole-wheat flour, and while they are quite delicious (with the unspoken qualifier for something with whole wheat flour in it), I would rather get my whole grains from toast or grain salad bowls and keep my cookies as tender and devastatingly unhealthy as possible. Made these cookies this weekend for a dinner party. I used bittersweet Valhrona bars from TJ(about 7 oz total) Flour was weighed and so were the sugars. I might need to try these next :). Hi Deb, amazing cookies…. I will confess that I have never noticed a difference- soft butter, melted, or rested dough, in my cookies. Made these for a birthday party and they were amazing! Deb: Any idea why they turned out like flat pancakes? When I took these out of the oven, they almost fell apart they were so over-laden with chocolate. Even better than those from Levain. They don’t spread, and I didn’t put mine in the fridge or freezer, but it was okay because I pressed the cookies down before baking. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. I LOVE your food blog. But geez, it takes forever, and there are so many steps and you have to be super careful to brown the butter just right. I recently made brownies that I LOVED in my childhood and realized that either the ingredients and those who make them have changed, or it wasn’t actually that great of a brownie. My boyfriend can’t get enough of these cookies, and I’m hoping to convert this recipe into a skillet cookie (like this one, by Martha Stewart: http://www.marthastewart.com/1034356/skillet-chocolate-chip-cookie) for his birthday. But yesterday I made them again, and they were so flat as to resemble coasters. Love the addition of raw sugar. I was craving something chocolate today and this will be it… am heading to the kitchen to start baking as soon as I hit ‘post!’ :-). Salted Chocolate Chunk Bourbon Cookies. These are so simple and are my new go-to summer cookout contribution. Can I use Demerara sugar instead turbinado? I made these last night and the dough was super crumbly. . I knew it was going to be Ashley’s famous salted chocolate chip cookies! Why is it even there? I followed the recipe precisely and had a very traditional dough, not at all crumbly. This will be my new go-to chocolate chip cookie recipe. Oh, and to wash my Silpat I leave it on the cookie sheet and wash. Then just wipe the cookie sheet dry :). Your cookies are very nice. This is not something we’re getting on this end at all, or would have approved of. Thanks, Deb! i realized after posting that the toll house was probably a double batch compared to what you were doing. Is it still worth it to try this one? Oh, and the 18 month old is completely on to me when the kitchenaid and measuring cups come out. They were especially appreciated since the pies (made by someone else) were forgotten and cookies and Ina Garten’s Pecan Pie Squares were dessert. But next time, I will do one sheet at a time. Right out of the oven, they melted in my mouth. Thanks. I did sub in extra brown sugar for the raw sugar (only because I didn’t want to buy raw sugar for one recipe), added an extra egg yolk (because the aforementioned podcaster says that’s one of her tips so I didn’t think it could hurt) and added all the salt into the dough (because, can’t read a recipe). Thank you for a wonderful recipe! I did however reduce the brown sugar to just 3/4 cup (omitting the 2 TBSP) because the first batch for me was a little too sweet, and I used (2) 4 oz. Then proceed with your recipe, take the paper off and cream with your sugar. Amazing. If I reduced the sugar a bit I think this would make a great breakdst cookie. What is that fab looking liner for the baking sheet? I use just the one bowl from my stand mixer, and I weigh my ingredients right in that bowl (thanks for providing the weights). They were really wonderful! Started this morning off with coffee and your latest blog. Tried a cookie warm from the oven, of course, but my husband and I both agreed that that were MUCH better the next day after completely cooled. Chocolate-covered, sour cherry-filled donut, yes please!). A little extra salt cut the sweetness and brought out the flavors in the cookies perfectly! I used dark brown sugar and used a medium Oxo cookie scoop. The sea salt? Mine were a bit darker at 11 mins than shown in the pictures, but still soft in the center. Alene — Well, she rubbed my belly so now we have to TOTALLY revisit our baby names list. That’s huge, and not really the way I want to eat at home. Cover bowl and chill for at least 30 minutes. As a matter of fact, after this weekend I will be in a new kitchen and these cookies will be the christening recipe! I think I added too much chocolate in general, needing to strategicly spackel my cookies together with batter, but it was still amazing. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. You can’t go wrong. I just do not like melty chocolate. Steve R., Mai and others that asked for a NYTimes cookie comparison — You’re done your research! So I came here, because what I love about your recipes Deb is that you aim for the best taste with the least effort, which meant that I would get the similar or better result without the gazillion steps. I made these this weekend and did not get any spreading. Regardless, I follow these recipes to the letter, hoping to glean something new. I microwave each side of the butter for 5 seconds, for a total of 20 seconds. I used both of my ovens – 1 on convection with the automatic temp conversion that it does and one regular at 360. These are by far one of my favorite cookies and my go to when I want to impress guests. Holy &$#% these are good! I think I overcooked them a little, though — the bottoms were on the darker brown side and a little hard. Maybe live on green beans and rye crackers for a month? I’ve also made them many times without an electric hand mixer (in France, everyone I know seems to have a food processor, but no hand mixer…go figure!) Woo Hoo! Great recipe, but I agree with others regarding whether there’s quite enough butter. I like how these cookies didn’t spread much in the oven, and held together well. A little disappointed to not have crumbly dough on this end either. scoop so I ended up with closer to 3.5-4 dozen cookies of a still totally reasonable size. Try using only whole wheat, or 50/50, and you may never go back! I have been making these consistently since you published the recipe and they are universally loved. Does the soda always get well distributed this way, or do you ever end up with little lumps of leavening? We adore Tollhouse cookies–but these were a lovely change of routine. It looks like I’ll be making these tonight for a head to head comparison. A good lot of the current ones making the rounds tell you that if you’re going to make the cookies at any size less than coffee shop humongous, don’t expect the results to be transcendent, and indeed, when I make them only spoonful-sized, they’re unitextured and dull. That finishing sprinkle of salt is perfect. My boyfriend is extremely happy with the results – he loves dark chocolate – but apparently no sugar is enough for my supertaster palate to handle the ashy bitterness that is dark chocolate. Thank you! I used TJ’s chocolate chunks and they worked great. Thank you!! I will sometimes add an extra tablespoon of turbinado sugar (and leave out a tbsp of brown sugar) for extra crunch. Delicious! I love the idea of salted chocolate chunk cookies—these will be my next batch! Mix in caramel bits and chocolate chunks by hand. It has never occured to me to add the salt and baking soda to the wet ingredients, but I’m all for dirtying fewer dishes, so thanks for the tip. This will definitely satisfy any sweet-salty craving you have, and knock everyone out at a potluck. I so appreciate knowing that I can reliably replicate the results at home. I follow the recipe to a T (do not skip the turbinado sugar if you can help it – it adds a delightful crunch). And, I admit, I’ve since been to London and found it at a chain drugstore for all of 2 to 3 Euros. Cookie Fact #5: Creamed Butter = Lighter and Firmer, Melted Butter = Denser and Chewier. Ashley’s book (and cookie recipe) is one of my absolute faves. It was really about the texture of the cookie itself, and possibly it was *too* much chocolate? a bag) of chocolate, and your recipe calls for 225 grams, which by google’s conversion is only a bit less than 8oz. The bittersweet chocolate (I did Theo’s 80%) really cuts the sugar and makes for a divine cookie. Thanks! Based on what Kenji says in his post at the food lab, baking soda makes cookies craggier and the lack of baking powder means less of the cake feel. Thank you!! I found that recipe randomly 8 years ago and have been making them ever since. My favorite food, pregnancy craving aside. They cooked in about 14 minutes, but don’t really brown. – 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife Yay! You hit the nail on the head with this recipe. These are amazing! I’ve never had this happen before and I’m not sure what actually did happen. These were a bit crunchy, chocolatey-pooled enough (and I used trader joes dark) for sure but, again, I think the recipe lacked sufficient butter to be called one of the best out there. at first before meeting the first one who didn’t heip my situation , i will not want anyboby out there to make the same mistake i did but contact solid and trusted I used a Pampered Chef 2 TBS scoop and spaced them 2 inches apart, they did not spread into each other. Yes, they still are delicious! :), Simply magical. So what makes this cookie different? 1 teaspoon baking soda. 1 cup (225 g) unsalted butter, chopped. I had to form balls with my hand by pressing firmly and one of my cookies completely fell apart in the oven. chopped chocolate. I love this recipe! I also live at sea level in California if that helps. I may never buy packaged chocolate chips again, too. Stephanie — I am not sure I’d use these for a bar cookie, but I have a blondie recipe in the archives that’s fantastically easy and adaptable. They are super thin in comparison. Can’t wait to try this! The only problem is I’ve eaten more than my fair share! Those are my current best in class cookie, and even though they require 36hrs of resting, it was worth it to me because they are literally the best cookie I’ve ever had in my life. I literally made browned butter chocolate chip cookies last night and they are currently “resting” in the fridge. Any ideas? : ). All in all, delicious cookie!! I always wonder this too! I love my current recipe (bread flour) and it is a pretty crumbly dough. Made these last night and just can’t drop other cookie recipes in favor of this one. Deb, these look REALLY intriguiging. These were SUBLIME!!!! Now I know what to make for breakfast! Any idea of who much flour to take out so I can add in a few cups of oatmeal? And that’s not like me, is it? Any thoughts on half-ing the chocolate and using some caramel bits? The second time I used this, I chopped up chewy caramels and tossed them in at the end for a salted caramel effect. Just wanted to add on here– I had the same issue with the cookie batter spreading too thin. And it wasn’t really working. The only difference I’ve noted between the cookies baked right away and those baked a day or more later is that the older cookie dough is less puffy when baked. :( I used all gram measurements and tripled them… ended up with a very large bowl of powdery batter that I had to force mold into a scoop shape. One other note, I don’t have a scale, so am always careful to sift/ aerate the flour and spoon it into measuring cups… maybe I was overly cautious at first and used too little flour. Alas, my house cookie remains your chocolate chip with pecans: http://smittenkitchen.com/blog/2008/01/chocolate-chip-cookies/, thanks deb! HI Deb, I have been tasked to make 175 giant cookies in cute cellophane bags as wedding favors handed out as guests leave…the bride requested chocolate chip cookies and these sounded special with the sea salt flourish! Hi! Thanks so much for the recipe! Use a large cookie scoop … (I’m hoping that kids asking for store bought cookies comes with the territory of wanting something different than homemade…) Other recipes were just meh, even with tweaking that naturally happens when you work with recipes regularly. Instructions. Many thanks. However my last 2 attempts, my cookies look like mounds. I ask mainly because my cookies looked very different than yours, so I checked the original and noticed the difference in amounts. :) Thanks for another instant classic, Deb. In the midst of cooking for the holidays I decided I needed something that smells way better than fish to mask…I mean eat as a treat after all my hard work. Last night I made them exactly according to the recipe and they turned out exactly like the pictures. Yes, yes I am halfway to the kitchen as we speak. We already talked about making them again today. Because the dough wasn’t looking too crumbly and I was worried about spreading, I did pop the mixing bowl in the freezer for 5-10 minutes while I cleaned up the kitchen. apologized for is mistake ,and for the pain he cause me. But because I’m never organised enough to get my butter out of the freezer, I just grate the butter into the sugar using a cheese grater. I definitely think I overbeat the batter the second which accounts for the texture. You are my go-to for good recipes, and your passion is infectious! I increased the vanilla, oh well I diybledvit. Would they still be delicious, despite not being baked at 360? Do you ever see Maldon salt? Danielle — I haven’t baked with coconut sugar before — I, too, am resistant to buying a single other type of sugar! I am never disappointed when I try something new and when I need something specific, your site is the first one I check. Preheat the oven to 350 degrees, and prepare two sheet-pans with parchment paper or silpats. I never use my convection setting to bake. A huge hit both days! Is there a good way to sub it in here? Three years ago: Classic Ice Cream Sandwiches Thank you for making me a better cook! I’m generally not a big chocolate chip cookie fan (nor is my husband) but these cookies have changed our minds. Just casually drooling like crazy here. But, I am in a minority. And yes, my mom made the recipe with either the soda or baking powder dissolved in about a teaspoon of water. Many of the guests are paleo- so no pleasing them! I’m wondering what’s up with this. This recipe has actually replaced my former go-to chocolate chip cookie recipe, and people loved those. Will let you know the results. Just like my Reese’s Pieces Chocolate Chip Cookies , Soft and Chewy Ginger Cookies and Triple Chip Cookies , they all list shortening as an ingredient. Done! Seriously, these are some of the best cookies I’ve ever made. Add chocolate chunks and mix just until incorporated. Yes, yes I am! I must stop reading your blog on break at work. then from that day, our relationship was now stronger then it was before.all thanks to prophet momham .he is Well, at least, I want it, because those recipes that have made you happy have also made me (and my family) happy. They will quickly become your new favorite cookies! Thank you! I love this recipe and have made it 4 times since May! I somehow missed these on Not Without Salt, thank goodness you have highlighted them, I will be making them asap. Deb, thank you sooo much for these cookies! THANK U!! I have six kids plus friends in and out of the house…one or two batches wouldn’t be enough especially with teen aged boys….. Anne — No, I don’t think there would be any issue with scaling this recipe up. Overnight? To. St Y tonight but it’s the Sabbath and I have to make sure I’m home to cook for FIL. Get the recipe: http://nyti.ms/2Wvq2Os Have you heard of #thecookies? I still haven’t gotten to the bottom of the flattening but appreciate your feedback! My husband and I really enjoyed these cookies. I think it would be a lot easier to bake them until they’re 95% done (i.e. Three of my four girls bake so it’s easy to beg for them. This makes dosing fairly accurate, which is always difficult. deb, what is your favorite hack for bringing butter to room temp quickly? Ingredients. Turbinado sugar can range a little between brands. All I had was Nestle Semi-Sweet Chocolate Chips. Salted Chocolate Chunk Shortbread Cookies took the internet by storm with their delicious sugar crust and crisp texture laced with chocolate and sprinkled with flaky sea salt!. I don’t think you can ever try too many cookie recipes! Just for future reference, I NEVER use an electric mixer to make cookies. ellen — My favorite hack for quickly bringing frozen butter up to room temperature is to put a stick into a 2-quart zip-lock bag, squeeze out as much air as possible, and drop it into a sink that’s partially-filled with room-temperature water. On a whim I increased the oven temp by 10 degrees (F)– instant improvement! All right it happened again…I saw something on your site and made it ASAP! Thanks Deb! Add egg yolks, egg, and vanilla. Thanks for all your hard work. Love all Smitten Kitchen recipes! I used pink himalayan salt to sprinkle on top. I saw this and immediately knew I had to try them. Thank you again for this recipe! Off I go to soften some butter and check out my chocolate supply…. Add flour and mix just until combined. I found I had couldn’t use a scoop to dole out the dough but had to spoon a bunch into my palm and moosh it together to get it to be a ‘ball’. Best. It works wonderfully. What am I doing wrong? Good luck! Don’t think I mixed for a full 5 minutes…. soft and thin). That’s what makes them sooo goood. I made these last night and this is hands down the BEST chocolate chip cookie recipe I’ve ever tried. There is no question that the longer batter refrigeration time produced the best cookie. Deb! 3) On the flour end, I ended up going by volume today, and not weight. I just found your website and this recipe. I only had 4 oz of unsweetened chocolate & 4 oz of white chocolate, so that’s what I used. (I’m lying. My ultimate salty chocolate chip cookies have two secret ingredients (beyond salt): cinnamon and ground pecans. Will I be weeping after batch #10? Ghirardelli Bittersweet Chocolate bars. No spreading — maybe because I froze them for 20 or 30 mins before baking as a few people have suggested. They remind me of my warm chocolate chip cookies of my childhood in Massachusetts. Your posts always make me laugh, and your writing is so good I feel like I know you! I always love chocolate cookies. I have made these twice in the past 3 days. I’ve also been on the hunt for the perfect chocolate chip cookie and have tried the bread/cake flour one, too (and I, too, thought the same!! These cookies look great, but I am Gluten Intolerant so I changed the out flower so I could try making them. Here are some of the comments I received from them – ‘Genius!’, ‘Heavenly’, ‘Best cookie EVER!’. You’re right, the dough is basically there to (barely) hold the chocolate chunks together. i use a recipe from bon appetite but i need to try these for a thicker cookie next time! But homemade chocolate chip cookies — they’re in order no matter what time of the day. I always find them too sweet and not salty enough; I will literally rewarm a CB one at home with flakes of sea salt on top. Told they were super easy, especially with my little ones just now thanks! Indeed bloody delicious!!!! ) time I ’ ve had... Bake on an as-needed basis ( cutting the chocolate was really about the sea salt one. M happier with toll house Restaurant–in Whitman, wasn ’ t incorporating plus of dark chips! Make this recipe last night I made these yesterday for a new chocolate chip one more dispersed! To weigh out my dough is never really crumbly and dry ” we all know like! 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With just a heads up, I ended up going by volume on... I brought them to get fkaky sea salt chocolate chunk cookie ever a # 40 scoop ) 6 ounce 8! Oven.I followed the recipe exactly, but they are delicious ( huge and sweet ) but.. How they generally look, and a dust of sea salt before baking enough ” chocolate salted chocolate chunk cookies! Container and don ’ t looking for an even, dense ball choc-chip cookie recipe, however after! Word Deb breeze to make sure I put a tablespoon as a TEFL teacher in Barcelona, if.

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