Chewy Chocolate & Salt Flake Cookies

May 27, 2012 § 2 Comments

My housemate was recently given a big box of Murray River Salt Flakes. On hearing this I was immediately worried that perhaps we’d forgotten his birthday, because why else would someone get such a luxurious gift? Clearly that is mad, and I should just get a grip and buy myself some decent salt. But I don’t need to anymore because my housemate has some!

Anyway. The second thing I thought of on seeing the salt was that I could make choc-chip cookies with salt flakes. Yum. And I did, and they were excellent and I think I’ve finally found a recipe for choc-chip cookies that is adequately American-tasting and a bit grown-up.

You can leave out the salt flakes if you have a very good reason to, and they’ll still be excellent cookies. Just add 1 teaspoon of regular salt to the flour before mixing.

This makes about 40 cookies. A lot. You could halve the recipe, but I prefer to make the whole thing and have half the dough in my freezer for emergencies. It will last in the freezer up to a couple of months (I think).

Ingredients:
250 grams unsalted butter, softened
1 cup brown sugar
1/3 cup raw sugar
2 eggs
2 2/3 cups plain flour
1/2 teaspoon baking powder
200 gram block of darkish chocolate, (Don’t get chocolate that’s too dark, as you still want that cookie sweetness. Also don’t use choc-chips, they are disappointing)
Salt flakes

Chop the block of chocolate with a large sharp knife on a big chopping board. Just chop away until you have lots of little shards of chocolate of varying sizes, put it to the side.

Cream butter and both sugars until a bit fluffy. Add eggs one at a time. Add the flour and baking powder to the bowl and mix with a wooden spoon. Add your chocolate, not forgetting to scrape in all the chocolate “dust” that is still on the board (thanks to David Lebovitz for that tip, this is his recipe). Stir through despite how thick the dough is.

Divide the dough roughly in half, and on a board roll each half out into a cylinder, with a width a bit smaller than the cookie dough you can buy in the supermarket (not that I’d know). You can dust with a bit of flour if it’s sticking. Wrap the cylinders in cling wrap and put in the freezer for at least an hour.

Pre-heat oven to 180℃.

Once the dough has frozen, take it out and you should be able to slice off each cookie (about 1/2 a centimetre should be enough, but experiment), place them on a lined baking tray with a fair bit of room between each, sprinkle with salt flakes, and cook in the pre-heated oven for 8 to 10 minutes, just until the edges start to go golden.

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