I grew up in a Tollhouse Chocolate Chip Cookie house and thought there was no better version. We used the recipe on the back of the bag of chips. But that was all I knew. That was our go to cookie and we ate them a lot! They always turned out the same - thin and crispy.
I turned a corner in my cookie world when I found a recipe for thick and chewy chocolate chip cookies! Could this be true? I could make these in my own home?
I now know what good chocolate chip cookies really taste like and I will not go back to thin and crispy.
These cookies are outstanding!
You can use what ever kind of chocolate you prefer. I have made them with milk, dark, white chocolate and a combination of them. But I am excited to share my latest twist on this recipe.
Ever since I tasted Ghiradelli's Intense Dark Sea Salt Soiree chocolate at the Hot Chocolate race in Chicago, I knew I they would be perfect in this recipe. T
This is a dark chocolate with sea salt and roasted almonds. It is a nice mix of salty and sweet. I have only found it in 3.5 oz bars that I roughly chop to add to dough.
Ghiradelli chocolate does cost a little more than Nestle or Hershey chocolates, but it's worth it to me. I searched for coupons and found one HERE for $1 off two bars of Ghiradelli. Or you can like them on Facebook to get a coupon too.
Sea Salt Soiree Chocolate Chip Cookies (Thick & Chewy)
Makes 18 large cookies
2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 - 3.5 ounce bars of Ghiradelli Intense Dark Sea Salt Soiree, chopped (about 1 1/2 cups)
Preheat oven to 325 degrees.
In medium sized bowl whisk together flour, salt and baking soda; set aside.
Using either an electric mixer, or by hand, mix butter and sugars until combined. Mix in egg, yolk and vanilla. Add dry ingredients and mix just until combined. Stir in chopped chocolate.
Roll dough into balls about 2 inches in diameter. (The bigger the ball, the bigger the cookie will be) Holding ball with the fingertips of both hands, twist and pull apart into two equal halves. Place each half - jagged side face up on cookie sheet. Leave enough room in-between each ball as cookies will spread when baking.
Bake about 11-15 minutes until cookies are golden brown and the outer edges start to harden, centers will be soft and puffy. Be careful not to over bake.
Cool on cookie sheets until able to remove without breaking.
Dough can be refrigerated up o 2 days or frozen up to 1 month. Frozen dough requires 1-2 minutes extra baking time.
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