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Peter Lowell’s Sea Salt and Chocolate Chip Cookies

Chocolate chip cookies are, in my opinion, the best cookie ever. I can’t say enough about how glorious they are. We make ours with a darker chocolate to contrast with the rich, buttery, brown sugar cookie dough. A touch of sea salt sprinkled on top makes the flavors dance. Be sure not to over bake the cookies to achieve the wonderfully chewy texture inside and crispy texture on the edges.

Ingredients:

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9.5 oz whole wheat pastry flour
8.25 oz all purpose flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons salt
10 oz butter, room temperature
8.75 oz brown sugar
8 oz sugar
2 eggs
2 teaspoons vanilla extract
16 oz dark chocolate
sea salt

First, mix the flours, baking soda, baking powder and salt together and combine well. In a stand mixer, or by hand with a wooden spoon, cream the butter and sugars together until they are just mixed together with no buttery streaks. You don’t want this mixture light and fluffy, you want it heavy and sugary. This helps to create the perfect cookie texture. Next, add the eggs and vanilla and mix until just incorporated. Add the flour mixture and chocolate chips and mix gently until everything is well combined. Refrigerate dough for at least 3 hours or overnight before baking, to make sure the cookies don’t spread too much in the oven. After dough is chilled, drop by big spoonfuls on a parchment lined tray and sprinkle with a pinch of sea salt. Bake at 350 for 12 minutes, or until light golden brown. This recipe yields 2-3 dozen, depending on how generous your spoonfuls are. Enjoy!

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