But I had three beautiful bars of chocolate, the cookbook, and Tara's post to get me off my butt to make something. Plus, who can resist basic, great chocolate chip cookies?
Basic, Great Chocolate Chip Cookies
Recipe adapted from Seven Spoons by Tara O'Brady
(Makes about 24 cookies)
1 cup of unsalted butter
3 1/4 cups of all-purpose flour
1 1/4 teaspoons of baking powder
1 teaspoon of baking soda
1 1/2 teaspoon of salt
1 1/2 cup of brown sugar
1/2 cup of granulated sugar
2 teaspoons of vanilla extract
210 grams of chopped chocolate (Tara calls for 340 grams of semisweet or bittersweet chocolate)
Flaky sea salt (optional)
- Preheat your oven to 360°F (180°C) - don't forget to check with an oven thermometer. Line two baking sheets with parchment paper.
- Place the butter in a saucepan and melt on the lowest setting. You want the butter to melt, but not sizzle and lose moisture.
- Take a chef knife and chop up your chocolate. I used three 70 gram bars of 32% cacao, 46% cacao, and 72% cacao. I combined all three together so that the cookies would get a mix of blond, milk, and dark chocolate bits in it.
- In a bowl, whisk the flour, baking powder, baking soda, and salt.
- Using a stand mixer, pour in both sugars and the melted butter. Whisk until combined. Add in the eggs one at a time. Pour in the vanilla extract. Once it's blended, switch the whisk attachment to the paddle or use a spatula.
- Carefully add in the dry ingredients and mix a little bit (doesn't have to be well blended at this point).
- Add in the chopped chocolate and fold into the batter until well combined. The less mixing you do when the dry ingredients are added, the better. You don't want the batter to become too doughy and smooth.
- At this stage, you can refrigerate the batter. I did for 5 minutes because the batter was looking a bit shiny and it is mentioned in Tara's notes - thanks for troubleshooting!
- Scoop out about 3 tablespoons of batter and form it into a ball. Place on parchment paper and space each one 3 inches apart. Optional, sprinkle the top with flaky sea salt. I did for 12 and left the other 12 as is.
- Bake for 10 to 12 minutes. When you take them out, let them rest for 2 minutes before transferring to a wire rack to cool.