Salted Chocolate Chip Cookie

the blend of sweet and salty may confound skeptics,

but this is no bag of tricks,

in fact it's a pretty good cookie for an im-stressed-i-need-chocolate kinda fix!

Makes approximately 18 to 24 cookies (i got 26)

Ingredients

- 1/2 cup (113g) unsalted butter, at room temperatur

- 3/4 cup plus 2 tablespoons (165 grams) white sugar

- 2 tablespoons dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract (I used 3 teaspoons vanilla essence instead)
- 3/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 3/4 cups (220 grams) all-purpose flour (I used 170g all-purpose flour + 50g wholemeal flour)
- 1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
- Flaky sea salt, to finish

Methods

1. Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.

2. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. 

3. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. 

4. Beat in salt and baking soda until combined, then the flour on a low speed until just mixed. 

5. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

6. Scoop cookies into 1 1/2  heaped tablespoon mounds, spacing them apart on the prepared baking sheet. 

7. Sprinkle each with a few flakes of sea salt. 

8. Bake for 12 minutes, until golden on the outside but still very gooey and soft inside. 

9. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

How was it?

Soft and chewy with a good dash of saltiness

Recipe (largely) adapted from

Smitten Kitchen