Recipes
Salted maple chocolate chip cookies
Brown butter, Very Dark, and flaky salt. The cookie that tastes like a campfire and a candy bar in equal measure.
Recipe by The Longview Kitchen · @longviewfarm
Instructions
Serves About 18 cookiesActive Time · 20 min
Full Time · 1 hour 20 min (includes a 1-hour rest)
- 1Brown the butter. Melt it in a small saucepan over medium heat, swirling often. Once the foam subsides and you see toasted bits forming at the bottom — about 4 minutes — pull it off. Pour everything (the dark bits are flavour) into a large heatproof bowl and let it cool to barely warm, about 15 minutes.
- 2Whisk the brown sugar and Very Dark into the cooled butter until smooth. Add the egg, the extra yolk, and the vanilla; whisk until the mixture goes glossy and tightens up, about 30 seconds.
- 3In a separate bowl, whisk the flour, baking soda, and fine salt. Add to the wet mixture in two additions, folding with a spatula until just combined and you've lost the dry streaks.
- 4Fold in the chocolate, then chill the dough — covered — in the fridge for at least 1 hour, or up to 36. (Longer is better here; the dough deepens.)
- 5Heat the oven to 375°F. Line two sheet pans with parchment.
- 6Scoop the dough into golf-ball-sized portions (about 2 tablespoons each), spaced 3 inches apart. Bake one tray at a time for 11 to 13 minutes, until the edges have set and gone deep gold but the centers still look soft.
- 7Pull the tray out. Tap it firmly on the counter once — this gives the rumpled, ripply edge. Scatter flaky salt across each cookie while they're still hot. Let them set on the pan for 5 minutes before moving to a rack.
From the Kitchen
The Very Dark is doing real work here — Golden disappears against the chocolate, and Amber gives you a fine but forgettable cookie. Use the bottle with the most personality.Tagged:BakingCookiesWeekend
