Irresistible Salted Dark Chocolate Chip Cookies
These chocolate chip cookies have crisp caramelized edges, salty tops and dark chocolate chunks throughout their soft and chewy interior. While you may be tempted to hide some for yourself, it is the giving season. Please remember to kindly share them with your family and friends.
Would you believe that a tray of chocolate chip cookies was the most popular dessert this Thanksgiving? They even beat out pumpkin and pecan pies. However, they are not your everyday chocolate chip cookies.
My son-in-law, the cookie baker, had told me his friends loved these cookies. They thought they were even better than his dark chocolate shortbread cookies. Each bite of these crisp and chewy dark chocolate chip cookies is dusted with a sprinkle of flaky sea salt. They are delicious. What makes them different is the two kinds of flour and letting the dough rest for at least 24 hours.
Salted Dark Chocolate Chip Cookies
Recipe is adapted from Jacques Torres. It requires at least a 24 hour chill time.
- 8.5 oz. cake flour
- 8.5 oz. bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 10 oz. unsalted butter (2 1/2) sticks
- 10 oz. light brown sugar
- 8 oz. sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs. best quality chocolate chunks such as a 60% or 70% Ghirardelli Dark Chocolate Baking Bar
- flaky sea salt, optional
- Sift flours, baking soda, baking powder and salt into a large bowl. Set aside.
- In the bowl of a stand mixer, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
- Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Chop the chocolate bars into pieces.
- Add chocolate and mix just enough to incorporate.
- Use a large ice cream scoop or a 1/4 c. measuring cup to form 18 balls of dough. Each ball should weigh approximately 3 1/2 ounces. Place the balls of dough on a tray. Wrap well with plastic wrap and refrigerate for 24 to 72 hours.
- To bake, preheat oven to 350 degrees,
- Place six balls of the dough (spaced at least 3 inches apart) onto a parchment paper lined baking sheet. The mounds should be the size of generous golf balls. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle with sea salt.
- Bake until golden brown, but still soft. It will take about 18 to 20 minutes for large cookies. Transfer the cookie sheet to a wire rack for 10 minutes, then remove cookies to another rack to cool further.
Using two different types of flour is recommended instead of just one. Cake flour helps create a delicate and tender crumb. Bread flour, on the other hand, has a higher protein content, which gives the cookies a chewy and satisfying texture.
Refrigerate the dough for at least 24 hours, or up to 72 hours. The dry ingredients absorb the wet as the cookie dough chills for extended periods. This process alters the finished texture. The longer you let the dough sit, the more intense the flavors. Also, the cookies bake more evenly, and have a deeper golden-brown color.
If you decide to make smaller cookies, adjust your baking time.
Take cookies out of the oven when they’re golden brown on the edges. They should still look slightly doughy in the middle. As they set on the cooling rack, they transform into the perfect cookie.
NOTES FROM THE KITCHEN
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If you want to bake a special chocolate chip cookie, you should try Jacques Torres’ recipe. He is a famous chocolatier. His salted dark chocolate chip cookie recipe produces a perfect cookie. It’s crunchy around the rim and chewy soft in the middle. This recipe has stood the test of time and worth the extra effort. Everyone loves these gooey, chocolaty cookies anytime of the year. With the holidays just around the corner, you might even want to leave a plate of these delicious cookies out for Santa.
Delicious – I bet they don’t last long!
Yum, these look delicious and I would love one with my coffee this cold morning! Thanks for sharing the recipe, who doesn’t love chocolate chip cookies?!
Merry Monday, Karen!
Sounds obscenely wonderful, Karen!
I’m pretty sure even Scrooge would have liked the looks of these cookies. 🙂 Thank you for not one but three recipes. Much appreciated since I have the mixer out and am planning to get started here this morning. 🙂
Sounds delicious. I don’t think I’ve ever given cookie dough a deliberate rest like this.
I’m not surprised cookies beat out pie. They would at my house, too. And these look spectacular! I love the sea salt idea. Such a good combo!
They wouldn’t last long in our house 🙂
angiesrecipes
http://angiesrecipes.blogspot.com
My family would love these. I have to get baking!
Yes please! I would much rather have a salted chocolate chip cookie than pie! They sound amazing! Happy December Karen!
Jenna
Very tempting cookies! Using different types of flour is always a good idea, as letting the dough rest (I sometimes freeze it). 🙂
I am drooling. These look so good. Thanks for the recipe.
Mmm, sound delicious! I may try these over the Christmas season as I am getting tired of using apples in everything (we had a good harvest but not all of them store for very long)! Thanks for the inspiration Karen! 😃
I’m surprised that chocolate chip biscuits were more popular than pumpkin and pecan pies. Maybe the pumpkin pie needs a sprinkle of chocolate chip biscuit crumbled on it for the best of both worlds. Back in the days when I’d indulge decadently on sweet foods, I’d probably fold crumbled chocolate chip biscuits into whipped cream and then layer that over a pie.
My husband would take a cookie over any dessert so I can believe it was more popular than pies. Your chocolate chip cookies with a sprinkle of salt look incredible and I will have to make these for sure!
Karen these cookies looks fabulous! A bit of salt really enhances flavor. I make many cookies for Christmas to hand out to neighb ors and friends, and will add these to my list!
Ohhh, I want to bake these. I’m so very intrigued by the two flours.
Yummy! I would definitely choose these over pumpkin pie!
I may not be a cookie maker or eater but know a whole host of people who will love your recipe. Meanwhile 70% + dark chocolate always seems to be within my reach . . .
These look delicious! I’m intrigued by letting the dough rest for 24 hours, I wouldn’t have thought to do that with a cookie recipe.
Everyone loves chocolate chip cookies 🙂
You can never go wrong with a chocolate chip cookie, and especially one like this! It would definitely be tough saving enough to share.
love this recipe!! Never thought to add two kinds of flour into a cookie mixture, but looking forward to trying this recipe. Thanks, Karen!
Hope you had a wonderful Thanksgiving!
Such a great recipe. I love Jacque Torres but my waistline doesn’t!
I love a good cookie and yours look so good. My husband would eat them all. He is a real Cookie Monster.
I can see these going down very well! And I might even share 😉
You had me at dark chocolate; these look fabulous!
Absolutely irresistible! Karen, these look and sound so good — the “crisp caramelized edges” is what got me! And I love your suggestion to share. Honestly, I need to give away all the cookies I bake because, once I start eating them, I can’t stop! Adding this to my list of “must bake” recipe for the holidays!
I’m always up for a new chocolate chip recipe!
I love chocolate chip cookies and my mom made such good ones – always the chewy kind and with plenty of nuts but she just used toll house morsels. So I can imagine these with the dark chocolate (plus some nuts for me) would be awesome.
My favorite treat!
Nothing screams comfort like the smell of freshly baked cookies wafting through the house, especially during the holidays.
I’m craving one of these decadent cookies right now! Interesting use of Bread flour in your recipe Karen..
Dark chocolate and salt are a luxurious combination. And these cookies look beautiful and tempting too – loving their amazing exterior!
These cookies look and sound fabulous! The salty bites make make everything pop!
Yum ❣️
interesting about the cookies being so popular. The recipe is so different with cake and bread flour. I shall give them a try. Happy holidays.
I, too, love the chocolate ship cookies! Thank for the recipe, Karen. 🙂
Dark chocolate and salt – my love connection!!!
Irresistible indeed! I can’t wait to give this recipe a try. Won’t take long! 😉
It IS the giving season. And if someone gave these to me, I would be smiling from ear to ear. 😉
I’m afraid that’s too tall of an ask for me, Karen. “kindly share them with your family and friends”? I think it’ll be more like take the tray of cookies and hide in a closet where no one can find me. 🙂 These look amazing!!
It would certainly be a test of one’s character to ‘share’ these cookies. I’d have to hide a few and then share! I’m in love with salted chocolate and/or caramel treats. I can’t wait to make these, Karen. If I don’t get back to you with my results, have a beautiful and Merry Christmas!
i love adding sea salt to sweet things so this would be right up my street. Interesting to use 2 flours and both baking powder and soda.
cheers
sherry https://sherryspickings.blogspot.com/