Salted Chocolate Chip Cookies
Salted Chocolate Chip Cookies & Cream ice cream
Makes 12 - 18 cookies 1 stick (4 ounces) butter, room temperature 1 ounce granulated sugar 1 ounce Turbinado sugar 6 ounces dark brown sugar 1 egg 2 teaspoons vanilla extract 8 ounces all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 6 ounces bittersweet chocolate, chopped into 1/2-inch pieces Cream the butter and the sugars until very light and fluffy, about 5 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the egg and vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. Add the chocolate. Roll the dough in parchment then chill for 24 hours or up to 72. Cut the dough into rough 1/2-inch discs, sprinkled with a bit of Fleur de sel then bake on a parchment lined sheet tray at 360°F for 10-12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
Make your own OR get the mix!
Mix includes: Shepherd's Grain organic flour, three types of sugar, whole dried and ground vanilla bean, 72% bittersweet chocolate, and Maldon Flake salt. Just add butter and egg.
For the ice cream recipe and more go to notwithoutsalt.com Find the cookie mix at notwithoutsalt.com/shop