These are the chocolate chip cookies you make if you want to impress a bunch of grown-ups and disappoint children. They’re good–but they aren’t what you expect from a chocolate chip recipe.
This is another one of many Smitten Kitchen recipes I’ve saved, which is a resource that so far hasn’t done me wrong! It’s pretty simple and straightforward. I chose these cookies because they do best with a two-day process, and I’m trying to explore more recipes like this, so I can bake on weekday evenings without messing up my sleep hygiene.
Day 1: Make & freeze the dough
- Mix 1 cup plus 2 tbsp softened butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar, and 1 tsp vanilla extract until light and fluffy. (The recipe calls for salted butter, which I don’t have, so I added 3/4 tsp kosher salt instead.)
- Add 2 1/4 cups flour and mix until just combined.
- Add 6 ounces chopped semi- or bittersweet dark chocolate, mix until just combined.
- Divide dough into 2 parts and shape into logs about 2 inches in diameter, wrap with plastic wrap, and freeze.
Day 2: Bake
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Lightly beat 1 egg. Take out 1 cookie log, brush with egg, and roll in turbinado sugar.
- Cut the log into 1/2-inch-thick rounds using a serrated knife (be careful for chocolate chunks).
- Arrange onto baking sheet and sprinkle with salt.
- Bake 12-15 minutes, let cool slightly, then transfer to wire racks.
- Like I said, these taste good, sort of strong and chocolatey and salty. They are very shortbready in texture, so they’re a tiny bit of a pain to cut, but not too bad. I discovered that simply pressing the knife down, instead of sawing back and forth, was a better method to keep the cookies intact.
- I also made a dumb mistake! I saw that the recipe called for 1 egg but I didn’t see that the egg was for brushing the sugar, so I just tossed it into the dough. It didn’t really do any damage, although it probably made my version a little less shortbready than it would have been otherwise.
- I didn’t have semisweet chocolate so I used 4 oz extra dark bittersweet chocolate + 2 oz milk chocolate. It was actually really interesting this way!
- I froze the logs overnight. I think it would be fine to freeze for less time, or probably even longer.
- It would be nice to do the recipe right and not put an egg in it lol.
- Also would want to try different combos of add-ins. I kept thinking about toffee.