Posts tagged ‘Salted Butter’

September 15, 2012

Salted Butter Chocolate Chip Cookies

I am addicted to salted butter.  After 2 years in France, I find myself buttering baguettes with a far higher butter to bread ratio than I ever could have imagined.  There is something about the salted butter in this country that makes it go ‘crunch’ between your teeth and leaves you (endlessly) hankering for more.  In fact, if I could eat only baguette and salted butter for the rest of my days, I think I would be totally fine with it (and totally 3000 pounds.)

The other day, I started taking classes again.  They are in French and 7 hours long.  Hour 1 is fine, I’m perfectly attentive and learning…but by hour 6.5, I am planning what I am going to bake/cook in order to “change my ideas” and think about something else.  During our last in-class 15 minute break, while all of the other students were conversing about formation and adult education, I was on my phone googling David Lebovtiz’s chocolate chip cookies (a tried and true recipe) in order to know what ingredients I might need on the way home.  The first chocolate chip cookie recipe that popped up wasn’t the one I was looking for, but it seemed to tempt me even more.  A traditional cookie made with SALTED BUTTER.  Hallelujah, the angels were singing.

I stopped at the supermarket on the way home from school and splurged on the nicest, saltest butter that I could find.  I wanted it to “croque” (crunch) in my mouth. And crunch it shall.

This cookie is delicious. That is all I really have to say.  Make them and see for yourself.  In the US, salted butter really isn’t as salty as in France, so you might have to add some thicker salt (iodized salt just won’t do it) along the lines of fleur de sel or kosher salt…anything large and lumpy!

Salted Butter Chocolate Chip Cookies

(adapted from David Lebovtiz) my baking guru

(I got about 36 cookies)
What you’ll need:

  • 4 ounces (115g) salted butter, at room temperature
  • 2/3 cup packed (110g) dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cup (180g) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon flaky sea salt or kosher salt
  • 1 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate

Now what?

  1. Mix butter, brown sugar and granulated sugar in a stand mixer (or by hand) until creamy. Do not overmix! This leads to flat and crunchy cookies rather than large and fluffy ones.
  2. Add the egg, vanilla extract and flour and combine until smooth.
  3. Finally, add the baking soda, sea salt and chopped chocolate (and chocolate ‘dust’)
  4. Place the dough in the refrigerator for at least a half an hour (ideally overnight).
  5. Once it is chilled, place spoonfuls on an ungreased baking sheet evenly spaced out.  Be sure to press down on the top of the dough to flatten them.
  6. Bake for 10 minutes, rotating the tray halfway through (for even baking!) After 10 minutes, flatten the tops of the cookies with a spatula and put back in the oven for about 2 more minutes.  Be careful not to over bake (if you do they will still be delicious, just crunchy.)
  7. Remove from the oven and let cool completely.

(coming home to cookies.)

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