I keep meaning to make healthier recipes, but then I wake up in the morning and find out it's -15 degrees out (yet again), and all I want is a plate of warm chocolatey carbs. The best I can do at this point is to at least halve the cookie recipe I make so that my waistline stands half a chance of making it through the winter unscathed. (Although, let's face it, given the cold temps of late, I'm glad I have that extra layer of fat to keep me warm...)
But, let's switch the focus to the cookies and not my current body measurements, shall we? These cookies are perfectly chewy and get a nice little flavor enhancement from the addition of a bit of flaky sea salt after coming out of the oven. Now, if I could only keep myself from eating the whole batch in one sitting. (Who am I kidding; even the cookie dough doesn't stand a chance...)
Chewy Chocolate Chip Cookies (printer-friendly version)
makes 1 1/2 dozen cookies (if you don't eat a ton of cookie dough...)
1 cup + 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (about 6 ounces) semisweet chocolate chips
flaky sea salt
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugars until they are light and fluffy. Beat in the egg. Add the vanilla extract and stir to combine.
4. Add the dry ingredients in small portions to the wet ingredients. Stir to combine between additions.
5. Stir in the chocolate chips by hand.
6. Use a spoon or small scoop to drop cookie dough in rounded portions onto a nonstick baking sheet. Set each cookie about two inches apart.
7. Bake for 9-13 minutes, or until cookies have set on top and are slightly browned around the edges.
8. Remove the cookies from baking sheet, garnish with a sprinkle of flaky sea salt, and place on wire rack to cool.
(adapted from this Martha Stewart recipe)
makes 1 1/2 dozen cookies (if you don't eat a ton of cookie dough...)
1 cup + 2 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (about 6 ounces) semisweet chocolate chips
flaky sea salt
1. Preheat the oven to 350 degrees.
2. In a small bowl, sift together the flour, baking soda, and salt. Set aside.
3. Using an electric mixer, cream together the butter and sugars until they are light and fluffy. Beat in the egg. Add the vanilla extract and stir to combine.
4. Add the dry ingredients in small portions to the wet ingredients. Stir to combine between additions.
5. Stir in the chocolate chips by hand.
6. Use a spoon or small scoop to drop cookie dough in rounded portions onto a nonstick baking sheet. Set each cookie about two inches apart.
7. Bake for 9-13 minutes, or until cookies have set on top and are slightly browned around the edges.
8. Remove the cookies from baking sheet, garnish with a sprinkle of flaky sea salt, and place on wire rack to cool.
(adapted from this Martha Stewart recipe)
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