I’ve never been a fan of the Toll House cookie recipe on the back of the package. Sure, that’s what I used for years, but I always preferred a cookie from a gourmet bakery instead. The Toll House version just didn’t seem very indulgent. And if you’re gonna have a cookie, you might as well indulge.
This version of the chocolate chip cookie contains three types of sugar and a crazy amount of chocolate. It’s made in one bowl, so it couldn’t be easier. And unlike a lot of trendy cookie recipes out there today, you don’t have to chill the dough before baking. So we’re talking like 30 minutes until you have a warm cookie in your mouth.
Recipe is at the bottom; step-by-step guide with photos below.
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Cream butter and all three types of sugar together.
I know you’re going to ask what turbinado sugar is. It’s the kind of sugar that some people put in their coffee. Can you replace it with brown sugar if you don’t have it? Of course. But it adds a really nice crunch I wouldn’t want to give up.
Your creamed butter and sugar should look like this after 5 minutes:
After adding the egg and vanilla, it starts to look like this:
This recipe makes it so easy because everything is in one bowl. The baking soda and salt are added next.
Lastly, we add the flour in one batch and mix just until it’s incorporated. Do not overmix at this point. It’s okay if you still see a little flour, like this:
And then most importantly, the chocolate chunks. I use Trader Joe’s Pound Plus because I think it’s the best value. This was their 72% dark chocolate.
If you have a cookie scoop/ice cream scoop, use that to portion out the dough. It’s much quicker and results in perfect looking cookies. A little sprinkle of sea salt, and they’re in the oven!
Take them out after 9-11 minutes, depending on your oven, but don’t over-bake these guys. If anything, under-bake them. They should barely be golden brown and they might even seem a little underdone.
Salted Chocolate Chunk Cookies
From Ashley Rodriguez’s Not Without Salt
Yield: Approximately 24 to 28 cookies
1/2 cup (4 ounces or 113 grams) unsalted butter, at room temperature
2 tablespoons (25 grams) granulated sugar
2 tablespoons (25 grams) turbinado sugar (Sugar in the Raw; you can replace it with brown sugar if you don’t have this, but I would recommend heading to the grocery store and picking up a bag. It’s stocked everywhere and not expensive.)
3/4 cup plus 2 tablespoons (165 grams) packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon fine sea or table salt
1 3/4 cups (220 grams) all-purpose flour
1/2 pound (225 grams) semi- or bittersweet chocolate, cut into roughly 1/2-inch chunks (feel free to use chocolate chips or store-bought chocolate chunks)
Flaky sea salt, to finish (I use Maldon, found at most conventional grocery stores)
- Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Scrape down the bowl and mix for another 10 seconds.
- Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed.
- Beat in salt fine sea or table salt and baking soda until combined, about 20 seconds.
- Add the flour all at once and beat on low speed until just mixed, about 20 seconds. The dough will look crumbly at this point.
- Add the chocolate chunks and beat on low speed until they are spread throughout the dough, about 5 seconds.
- Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet.
- Sprinkle each with a few flakes of sea salt. If you don’t have sea salt, you can skip this step.
- Bake for 10-11 minutes, until golden on the outside but still very gooey and soft inside. You never want to over-bake a cookie, so take them out even if they don’t look done. Check at 9 minutes just in case your oven runs hot.
- Let the cookies rest on baking sheet for 5 minutes before transferring a cooling rack, or your mouth.