Chewy Chocolate & Salt Flake Cookies
May 27, 2012 § 2 Comments
This recipe is David Lebovitz’s (without the salted french butter, sad), and it’s the best chocolate chip cookie recipe on the web. They are chewy which is as it should be. They’re best with toasted walnuts or hazelnuts but I do sometimes leave them out for ease of serving to crowds.
You should make it a day ahead, but if you can’t wait, please rest the dough in the freezer for at least an hour before baking.
You can leave out the salt flakes sprinkle if you have a very good reason to, and they’ll still be excellent cookies.
I double the original recipe even though it makes a huge amount of dough, because then I can freeze many rolls of the dough and slice and cook anytime, or give whole rolls to pals. The double recipe works in a large stand mixer, but might be tricky if you only have a hand mixer. In which case, perhaps go with the smaller quantity.
230 grams unsalted butter, softened at room temperature
220g brown sugar
100g raw sugar
360g plain flour
1 teaspoon baking soda
1.5 teaspoons salt flakes, plus some for sprinkling
400 gram block of darkish chocolate, I use anything that says 70% cocoa on it
1 cup toasted walnuts or hazelnuts (optional)
First toast the nuts gently in the oven (180º) for about 10-20 minutes. You want them lightly golden all the way through. Untoasted nuts are revolting.
Cream butter and both sugars until very pale and fluffy. While this is going, you can chop your chocolate up using a large 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.
Add eggs one at a time to the creamed butter and sugar, mixing well in between.
Mix the flour, salt and baking powder in a bowl with a fork, then add to the wet mixture. Mix with a wooden spoon or on low with your stand mixer. Add the nuts and chocolate, not forgetting to scrape in all the chocolate “dust” that is still on the board. Stir through well, despite how thick the dough is.
Divide the dough roughly in three or four, and plonk each piece on top of a large piece of cling wrap. Form it into a roll/tube shape with your hands. If it’s really sticky and squidgy, put the dough in the fridge for half an hour to make it easier to handle. Use the cling wrap to cover the log and then roll into a neatish cylinder.
Put your cookie dough rolls in the fridge or freezer overnight.
Once the dough has chilled you will 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 lightly with salt flakes, and cook in a pre-heated oven (190º) for 8 to 10 minutes, just until the edges start to go golden.