Dib Bakes

These chocolate chip cookies satisfy your sweet and salty cravings, thanks to a perfect pinch of salt on top. Choosing from milk or dark chocolate allows for a subtle change in flavor. The bitterness of dark chocolate complimenting the sweetness or a milk chocolate enhancing it. Chocolate bars or chocolate chips can be used here, with crushed chocolate bars allowing for melty chocolate throughout every bite. Feel free to add nuts, oats, or other additions, just reduce the amount of chocolate accordingly so the cookie keeps together!

Recipe

Time: 1 hour

Yield: 12 – 24 cookies, depending on size.

Ingredients

• 2 & 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 cup (113g) softened butter
• 3/4 cup (165g) packed brown sugar
• 1/2 cup (100g) sugar
• 1/4 cup (30g) powdered sugar
• 1 large egg yolk
• 2 large eggs
• 1 teaspoon vanilla extract
• 7 ounces (198g) semisweet or bittersweet chocolate (do not exceed 72% cacao), chips or coarsely chopped
• Maldon or other flaky sea salt

Instructions

1. Heat oven to 375 degrees.
2. Line 1-2 baking sheets with parchment paper. You can bake both sheets at once, rotating halfway through bake time. I most often bake 1 tray at a time
3. To create the batter, in the bowl of a stand-mixer, or large bowl if using a hand-mixer, cream butter and sugar. The mixture should be pale and fluffy, 2-3 minutes on medium/high.
4. Add eggs, egg yolk and vanilla to the batter. Beat until well combined, scrapping down the sides as necessary, 3-4 minutes on medium/high.
5. In a separate bowl, combine the flour, salt, baking soda, and baking powder.
6. With the mixer on low, slowly add the dry ingredients, mixing until just combined. Scrape down the bowl to ensure everything is combined in the batter.
7. If using chocolate bars, break the bars until pieces no bigger than ½ inch. Be sure to include all of the itty bitty flakes as well!
8. Fold the chocolate into the batter.
9. Portion the cookies into the desired size, placing at least an inch apart on the baking sheet(s).
10. Top each cookie with a small pinch of sea salt.
11. Bake until just barely brown around the edges, cookies will appear underbaked, 8-10 minutes.
12. Allow the cookies to rest on the baking sheet(s) for 1-2 minutes before moving to a wire rack to cool completely.
13. Once cookies are completely cool, store in an airtight container.

Tips and Tricks

This recipe is adapted from Allison Roman’s “Salty Chocolate Chunk Cookies”.

Breaking up a chocolate bar is no easier than beating it with a rolling pin or measuring cup. Don’t worry about uniform pieces here as every bit of the bar is appreciated. Break up large pieces to less than a ½ inch though, only if you want to avoid an entire bite of only chocolate!

Salted or unsalted butter can be used here. I use salted butter for all of my bakes.

These cookies come out of the oven extremely soft, but that’s the best way to ensure they remain chewy after fully cooled. If you’re intending to enjoy these cookies right out the of the oven, then add on a minute or two to the bake time. Just know that they’ll be more crunchy the next day!

If you want a fluffier cookie, feel free to add in another ½ cup (60g) of flour. Look for the same indicators (brown around just the edges) to ensure they’re fully baked.

Bake this with me!

Video coming May 10, 2024