These cookies are a slight variation of the ones I posted here, but the sugar has been altered, creating better spread and crispier edges. In my opinion the perfect cookie (chocolate chip or otherwise) is crispy on the edges and slightly soft in the center. A cookie that is soft all the way to the edges disappoints me. And salt. Always a sprinkling of flaked sea salt on top before baking! The balance of sweet with a slight hint of salt is what’ll make you crave this cookie later.
There are so many factors in how a cookie turns out after baking: whether or not you push the dough balls down before baking, how much you push them down, whether or not you bake the dough straight from the fridge or from room temperature, how hot your oven temperature is, the ratio of fat and sugars, whether you bake them for 12 minutes or 15, the list goes on for days. There’s no ‘right way’ to make or bake a cookie, it’s all a matter of preference. But you’ll notice that if you take the same cookie dough recipe and change these factors such as dough temperature and squished-down-ness… you’ll get a whole slew of ‘different’ cookies. Even if you give your recipe out to family and friends, no two batches will ever turn out exactly the same unless all of these steps are followed to a tee. This is part of what makes ‘grandmas’ recipes special – even having her recipe doesn’t mean it’ll be that exact cookie you grew up eating. You’ll unknowingly put your own twist on it.
These ones are J’s grandmother’s recipe, but with the full amount of sugar (rather than the half amount the little side note states on the recipe). I wasn’t sure if the recipe she used originally was the half amount scribbled on the side (my previous post), or the original amount. In my opinion the original amount of sugar written produces a more classic cookie, a better spread with crispy edges. I also added the pinch of flaked sea salt before baking. This version is the winner.
Complete with coffee of course. Nothing is complete without coffee.
Speaking of caffeine, I built a coffee & tea nook in the kitchen last week. Freeing up some much needed counter space and creating a designated spot for my favourite part of the day : brewing a mug of goodness.
A little chocolate chip cookie history: the original chocolate chip cookie was in fact invented by Ruth Wakefield of Whitman, Massachusetts in the 1930’s. All American. The 1938 edition of her cookbook Toll House Tried and True Recipes was the first to document the recipe.
Sea Salted Chocolate Chip Cookies: yields 1 dozen medium sized cookies
1/2 cup butter
1/2 cup brown sugar
1 tsp vanilla extract
3/4 cup all purpose flour
3/4 cup quick oats
1/2 tsp baking soda
3/4 cup chocolate chips
flaked sea salt for topping
-Cream together the butter, sugar, and salt until fully combined, smooth, and starting to lighten in color.
-Add the egg and vanilla, cream until smooth.
-Whisk together the oats, flour, and soda, then add it to the butter and sugar mixture, and beat until combined.
-Add the chocolate chips last and beat until just combined.
-Toss the cookie dough in the fridge for 20-30 minutes, and preheat your oven to 350 F towards the end of dough chilling time.
-Scoop the cookie dough, straight from the fridge, into balls 1+1/2 TB each, and roll them by hand so that they are even.
-Place the portions at least 2 inches apart on a prepared baking sheet, and press down half way only.
-Sprinkle the flaked sea salt one pinch at a time on top of each raw cookie dough ball, and bake for 13 minutes.
-Remove from the oven, rest 5-7 minutes, then transfer to a wire cooling rack to rest.
-Allow the cookies to cool all the way to room temperature before eating, this will ensure you get a nice crispy edge, if you like that kind of thing of course 😉
Ciao for now folks,
For long term followers – what do you think of my new blog theme/format? Better? Comments welcome!