Salt is in. In everything. On top of everything. In pinks, and grays and Kosher and flake. In and on (these cookies) in this case. You might wonder if there is anything anyone could possibly try to make a different chocolate chip cookie. Read on.
Well, I seem to be a sucker for any such new CC cookie. I still go back to my favorites in between trying any new one I come across. My DH brought home the new bag (3.5 pounds) of chocolate chips from Costco. I was dismayed because it wasn’t Nestle’s Tollhouse. Costco no longer carries those gigantic bags of CCs. They’ve come out with their own Kirkland brand of them. And I was prepared to be very upset – since I just plain LIKE the flavor of those Nestle’s chips. Sometimes I use Ghiradelli for some cookies, but mostly I resort back to the Nestle’s because they seem to have the best balance of sweet to chocolate. At least that’s what I thought. I must say, though, these new Kirkland ones are semisweet (just like Nestle’s), 51% cacao (I don’t know what Nestle’s is), contain real vanilla, and they’re from “responsibly sourced cacao.” My best test was to eat some of the chips straight – to see what I thought of the flavor. I liked them. Wow, I actually liked them a lot. So, I guess it’s “move over Nestle’s, Kirkland/Costco has displaced you!” They are not Nestle’s chips in disguise – as I can tell these are a bit more dark chocolate than Nestle’s. They have a good balance of sugar to chocolate (that’s one of my beefs with some of the other premium chocolates – they contain too much sugar – to me).
So, back to the recipe. It was in the January 2013 Bon Appetit issue, and on the surface it didn’t look all that unusual from most other recipes – white and brown sugar, butter, eggs, flour, baking powder, soda, the chips and SALT. The recipe makes a small batch – that’s good since it was a new recipe – why make a lot if you’re not sure you’ll like them?
There’s nothing unusual about the preparation either. I scooped the batter onto parchment lined baking sheets and baked them as directed. The first tray was slightly overcooked. One minute made a huge difference. The next sheet I cut down the baking time, turning the sheet at 5 1/2 minutes. If I look at the photo in the magazine, the cookie looks thicker, more dense, whereas mine were quite thin. Not too thin by any means, just thin. I sprinkled the salt (I used flake salt) on top of each cookie before it baked, but changed that because the first batch absorbed the salt. After that I sprinkled the salt on the cookies when I took them out of the oven, while still hot. That worked fine.
A few days later, as they sat, uneaten, in the freezer, I served them to my 2 Scrabble friends, and they both went absolutely NUTS over them. I mean to tell you, they could hardly stay out of the plate of cookies. I sent both home with a bag of them.
What’s good: well, this cookie is different. To me it has a flavor of salty caramel – it’s the brown sugar as it bakes, I suppose, since there is more brown sugar than white in this recipe. I liked the salt, and so did my friends. In fact, they LOVED the salt on top. They also loved the intense crispiness of the cookie. It really IS crispy, and it’s almost candy-like. When you sink your teeth into a bite, you have to bite clear through and almost tear with your teeth to separate the bite – the cookie holds on. Does that make sense? It doesn’t break off gently as in a buttery, more shortbread style. Nothing like traditional CC cookies. I also think these cookies are too sweet, but my 2 friends disagreed. So, I’ve put a note in the recipe below – use your own judgment.
What’s not: what’s there not to like about any CC cookie? I wish I didn’t like them as much as I do! I try NOT to bake them because if they’re around, I eat them. Not so much with this recipe, but that’s only because this particular version was a bit too sweet for me (see above). I also didn’t care for the candy-like texture, but I don’t eat candy. Hardly ever. If you love candy, you might go nuts for this cookie.
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Salty Chocolate Chunk Cookies
Recipe By: Adapted slightly from Bon Appetit, Jan. 2013
Serving Size: 36
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup unsalted butter — (1 stick) room temperature
3/4 cup light brown sugar — (packed)
1/2 cup sugar — (if you prefer less sweet cookies, reduce sugar by 2 T.)
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 teaspoon vanilla extract
8 ounces semisweet chocolate — or bittersweet chocolate (do not exceed 72% cacao), coarsely chopped
Maldon or other flaky sea salt
1. Place racks in upper and lower thirds of oven and preheat to 375°. Whisk flour, baking powder, kosher salt, and baking soda in a medium bowl; set aside.
2. Using an electric mixer on medium speed, beat butter, brown sugar, sugar, and powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and vanilla. Beat, occasionally scraping down the sides of the bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low; slowly add dry ingredients, mixing just to blend. Using a spatula, fold in chocolate.
3. Spoon rounded tablespoonfuls of cookie dough onto 2 parchment paper-lined baking sheets, spacing at least 1″ apart, preferably about 1 1/2″.
4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 10-12 minutes (the cookies will firm up as they cool). Sprinkle cookies with sea salt as soon as you remove them from the oven. Let cool slightly on baking sheets, then transfer to wire racks; let cool completely. DO AHEAD: Cookies can be made 1 day ahead. Store airtight at room temperature or freeze for longer term storage.
Per Serving: 103 Calories; 5g Fat (41.2% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 53mg Sodium.

Kirstin
said on January 5th, 2016:
I came here looking for a chocolate chip cookie recipe, but I’m enjoying your book reviews too! The use of powdered sugar in this recipe is different.
Glad you stopped by, and yes, that cookie IS different because of the powdered sugar. I update my book reading every week or two, so you’ll have to come back and visit again to see what’s next on my list. . . carolyn t