Salted choc chip cookies

September 8, 2024

   

One of my friends made us a little batch of choc chip cookies as a thank you gift and they were the most delicious treat I've had in ages. I hit her up for the recipe and got cracking on making another batch so I could feast on them again almost immediately. The original recipe is from this Basics with Babish video, helpfully transcribed on reddit. 

There's a tiny bit of faffing around in that you've gotta brown your butter and then cool it down again, but once you've managed that everything falls into place pretty easily. I would definitely recommend a generous sprinkle of salt on top as soon as they come out of the oven, it really takes them to the next level.

This recipe makes a pretty big batch, but we'd eaten them all inside four days - it's impossible to stop. 

Salted choc chip cookies

(based on this recipe from Babish)

250g unsalted butter

1/2 cup caster sugar

1 1/2 cups brown sugar

2 eggs

2 1/4 cups plain flour

1 tablespoon salt

1/2 teaspoon bicarbonate of soda

3/4 teaspoon cinnamon

2 cups dark chocolate chips

1/2 cup pecans

fleur de sel (or other salty flakes) for sprinkling

In a small frying pan melt and then gently brown your butter - I wasn't sure how far to push it, but be careful not to burn it. Kill the heat and pour it into a container to pop in the fridge/freezer so it re-solidifies.

Once you've got some solid brown butter, preheat your oven to 180°C.

Using an electric mixer, cream the butter with the caster and brown sugar until they're well combined. Add the eggs one at a time and keep beating until it's combined smoothly. 

Sift the flour into a separate bowl and stir through the salt, bicarb soda and cinnamon. Slowly add the flour mix into the buttery bowl, mixing it all together. Once it's all combined, stir through the choc chips and pecans and your mix is done. 

Dollop out the mixture onto baking trays lined with grease-proof paper - keep the dollops pretty small (like a heaped teaspoon) and spaced apart, they'll spread. I reckon we got about 25-30 cookies out of the mix. 

Bake for about 14 minutes, sprinkling with fleur de sel as soon as each batch comes out - leave them to cool before you try to move them around too much, they're pretty delicate.