(Well, maybe. See the last bit of this post!)
Anyway, I finished grad school three weeks ago yesterday (!).
Then I immediately went to Boston for an intense but awesome two-week-long institute related to my job (!!).
So writing-wise, I must admit I’m a little spent (thus the brief nature of this post)…
But luckily, exhaustion of the mind does not have anything to do with baking! So here’s what I made today, on a whim: another favorite chocolate chip cookie recipe (can’t believe it wasn’t on the blog yet!) sprinkled with a treat I bought myself when I was in Massachussetts: Maldon sea salt, which I’ve been trying to find for a long time!
These are delicious: chewy, chocolatey, giant, and the fancy sea salt is the perfect finishing touch to play off the brown sugar and dark chocolate.
My birthday’s coming up, and I do have plans to bake myself a cake, so you’ll see that soon. And who knows, maybe I’ll start baking and blogging again… but for the time being, I am completely reveling in having no reading to do or papers to write, and I don’t want this blog to become a to-do list. So posts may be sporadic, but I hope you’ll enjoy them when they pop up!
Sea Salted Chewy Chocolate Chip Cookies
Adapted from The New Best Recipe Thick and Chewy Chocolate Chip Cookies
Makes about 20 cookies
12 tablespoons unsalted butter, melted and cooled to room temperature
2 cups plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
1 1/2 cups (or to taste) combination of 60% cacao dark chocolate chips and/or roughly chopped dark chocolate squares
A few sprinkles good quality sea salt, such as Maldon
Preheat the oven to 325 degrees F. Line baking sheets with parchment paper. Melt butter.
Whisk flour, baking soda, and salt in a medium bowl and set aside.
In an electric mixer on low-medium, mix butter and sugars until thoroughly blended. Beat in egg, yolk, and vanilla until combined. Add flour mixture while beating at low speed until just combined. Stir in chocolate chips.
Roll a scant 1/4 cup (I used a #24 cookie scoop) of the dough into a bowl. When in a ball shape, hold the ball in two hands and pull apart into two halves, leaving a rough surface. Rotate each half so that you can press them carefully together into one whole and the rough surface of both is on the top (see photos above). Place 2 1/2 inches apart on the sheet–cookies will spread. Take a pinch of sea salt and crumble it on top and slightly to the sides, allowing for flakes that are varied sizes.
Bake for 15-18 minutes (mine take closer to the 18 mark), until cookies are light golden in color and the edges are hardened but centers soft and puffy. Allow to cool.