Which leads me to you and me and us and us being here right now. I also just realized that maybe that’s the point of cookbooks and food and food blogs and instagram – it’s having this incredible circle of friends even though we’ve never met. Chocolate chip cookies still hold a very valuable place in my book, but this shortbread cookie is pretty wow. There is a proper melty goo that comes from a true chocolate chip cookie and these lack that gooey interior and crispy outsides. While this cookie is has absolutely no flaws, I will say this – I do not want to eat these warm smothered in vanilla bean ice cream. So yes, they live up to the hype and in real friend fashion, I both hate and love Alison for them. So when Alison calls for salted butter and pardons the convenience, I couldn’t help but think, homegirlfriend, I 100% get you. Like I grew up not even knowing about unsalted butter. The use of salted butter is all funny and full circle to me because my great grandmothers chocolate chip cookies, and my grandmothers cookies and my mothers cookies ALL religiously use salted butter in their baking and never unsalted. I think it’s the combo of the crunch from the outside coarse sugar and the salted butter. I have to admit I went into making them a critic and came out a believer.Īs in I’ve vowed to only bake these short bread cookies on the weekend now because I cannot stop myself from having just one. And amen.)Īnything that’s claiming to be better than a chocolate chip cookie completely has my attention. In fact Alison believes in these cookies so much she actually titled the recipe “Salted Butter and Chocolate Chip Cookies or Why Would I Ever Make Another Chocolate Chip Cookie Ever Again?” (Can I just side note real quick and say this lady is 100% percent my style with the titles. If you’ve been on instagram lately or the internet, you’ve probably seen her salted butter chocolate chunk shortbread cookies floating around and taking over everyone’s once-love for chocolate chip cookies. Me and about 1 million other people, give or take. Remove from the oven and quickly tap the top of each with a spatula, then return to the oven for two to five more minutes, until the tops of the cookies are light golden brown.I know it’s not realistic to consider someone your friend if you’ve never met them before but I consider Alison Roman, my new friend.Bake the cookies for ten minutes, rotating the baking sheet midway during baking, until the cookies look about set, but are not browned.Place the mounds evenly spaced apart on the baking sheets, and press down the tops to flatten them so they are no longer domed and the dough is even. Form the cookie dough into rounds about the size of a large unshelled walnut.Line two baking sheets with parchment paper or silicone baking mats. To bake the cookies, preheat the oven to 350✯ (180✬).(David suggest letting it chill overnight, but I only waited a few hours.) Cover and chill the batter until firm.Stir the flour mixture into the beaten butter until combined, then mix in the chopped chocolate (including any chocolate dust) and the chopped nuts.In a small bowl, whisk together the flour, baking soda, and salt.In the bowl of a stand mixer, or by hand, beat the butter, brown sugar, and granulated sugar just until smooth and creamy.Mmmm! If you’re a fan of fleur de sel in sweets, this is a must-make recipe!Ĥ ounces (115g) salted butter, at room temperatureĢ/3 cup packed (110g) dark or light brown sugarġ/2 teaspoon flaky sea salt or kosher saltġ 1/3 cups (200g) coarsely chopped bittersweet or semisweet chocolate (I used milk chocolate chips)ġ cup toasted nuts, coarsely chopped (I omitted these) David’s recipe uses ingredients you already have on hand–no need for special flour or gigantic chocolate pieces–and since the fleur de sel is mixed in rather than sprinkled on top, you get little bites with a salty crunch. Then David Lebovitz‘s salted butter chocolate chip cookie recipe showed up in my Google Reader, and I knew it had to be made. Since then, I’ve made a slew of other salty-sweet recipes, including the super popular NY Times chocolate chip cookie recipe. I think the first time I ever baked with fleur de sel was when I made Dorie Greenspan’s World Peace Cookies, and I was immediately hooked.
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