Tuesday, 13 December 2011

Salted Butter Chocolate Chip Cookies

The choc chip recipe I put up the other day is good - great for the kids and super easy... but if you want an absolutely TO DIE FOR cookie that is good enough to pack and give as a gift - these are the cookies to make!  Courtesy of the famous David Lebovitz - Salted Butter Chocolate Chip Cookies... make David's website one of your favourites - it is worth it!

Sorry for the lack of step by step photos - the fam has gone into the city and took the camera with them.

This recipe makes 2 dozen cookies:

You will need...

115 g (4 ounces) of regular salted butter (at room temperature)
110 g (2/3 cup) firmly packed brown sugar
100g (2/3 cup) white granulated sugar
1 large egg at room temperature
1/2 teaspoon of vanilla extract
180g (1 1/3 cup) plain (all purpose) flour
1/2 teaspoon of baking soda
1/2 teaspoon Maldon Salt or flaky sea salt
200g (1 1/3 cups) coarsely chopped bittersweet or semisweet chocolate (I usually buy the 200g bars of Whitmans 70% cocoa)
1 cup toasted nuts coarsely chopped (macadamias are divine, as are pistachio's or California walnuts)

Step 1:

In the bowl of your mix-master (or by hand :(  )  Beat the butter and sugars until smooth and creamy

Step 2:

Beat in the egg and the vanilla

Step 3:

Add in the flour, salt and baking soda

Step 4:

Take off the mixer and by hand stir in the chopped chocolate (including any chocolate dust and crumbs) and the chopped nuts

Step 5:

Cover and chill the batter until firm (overnight is ideal... but hey, who can wait that long!  Plus, my kids would probably just eat it)

Step 6:

Preheat your oven to 180oC (350 F).  Line two baking sheets with baking paper or use silicone baking mats.

Step 7.

Form the cookie dough into rounds about the size of a large unshelled walnut.  Place the mounds evenly spaced apart on the sheets and press down the tops to flatten them so they are no longer domed and the dough is even.

Step 8.

Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but aren't browned yet.

Step 9.

Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.

Remove from oven and allow to cool


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