I think I might have to quit Facebook until the election is over. I don’t think I can take one more political post or I’m going to poke my own eyes out with a spoon. Not that I’m feeling dramatic or anything.
Seriously though, remember back in the day when Facebook was simply a highlight reel? You posted pictures of your kids and dogs and vacations? Those were the good ol’ days.
So in an effort to spread a little good cheer here’s another recipe for chocolate chip cookies. That’s really what the world needs more of right now; butter and sugar and chocolate.
These were particularly delicious and after sitting across from Ashley of Not Without Salt for two days last February for Molly Wizenberg’s writing conference, I can say not only are the cookies beyond amazing but Ashley is a kind, generous, humble soul and for that alone you should make this recipe. Or, if you find yourself in the Seattle area you can buy them pre-mixed at all kinds of specialty shops around the city.
Chocolate Chip Cookies with Sea Salt
- 2 sticks butter (8 oz)
- 1/4 cup white sugar (2 oz )
- 1/4 cup Turbinado sugar (2 oz )
- 1 3/4 cup light brown sugar, packed (12 oz )
- 2 eggs
- 2 tsp vanilla (1/4 oz)
- 3 1/2 cup All Purpose flour (1 lb. )
- 1 1/2 tsp Baking soda
- 3/4 tsp salt
- 1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)
- 1/2 teaspoon good quality salt, for sprinkling on top before baking
Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.
Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.