Preparing for a recent trip to Phoenix I came across an article about Phoenix's best cookie. It was a Salted Chocolate Chip cookie from LaGrande Orange. I was obsessed with trying this cookie and it was worth all the hype. It was a good hearty, giant chocolate chip cookie on the chewy side coated in one of my favorite things on the planet, Maldon. It was so amazing that just eating the one in Phoenix was not enough. I needed to make at home.. so here we go. These are a bit more cake like but a great upgrade to the standard chocolate chip friend.
Salted Chocolate Chip Cookie
makes about 72
1 1/2 cups butter -- softened
1 1/2 cups brown sugar -- firmly packed
3/4 cup sugar
1 tablespoon vanilla extract
3 1/3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
24 ounces semisweet chocolate chunks
1/2 cup Maldon sea salt
Preheat oven to 350. Grease 2 baking sheets with butter.
In a large bowl, cream together butter and sugars with electric mixer.
Beat in eggs one at a time. Beat in vanilla.
In medium bowl, combine flour, baking soda and salt. Add to egg mixture
and blend until combined. Stir in chocolate chunks.
In a small bowl, place Maldon salt. Form dough into rounded tablespoons
and flatten slightly. Press tops of dough into bowl of sea salt.
Place on prepared baking sheets about 2" apart.
Bake in preheated oven 12 minutes. Cool slightly before removing to a
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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