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Salted Chocolate Chip Cookies with Toasted Almonds

Salted Chocolate Chip Cookies with Toasted Almonds
David’s recipe calls for chilling the dough overnight. I did a bit of a taste test, chilling the dough for a couple of hours before baking a batch off and then saved the remaining dough in the fridge overnight and baked them off the next day. The ones that rested overnight did taste more developed and complex in flavour but the ones that just chilled for a couple of hours were pretty good too!

4 ounces (115 g) salted butter, at room temperature
2/3 cup (110 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
1 1/3 cup (180 g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon of Maldon flaky sea salt or Fleur de Sel
1 1/4 cups (180 g) coarsely chopped semi or bittersweet chocolate
1 cup toasted almonds, coarsely chopped

In the bowl of a stand mixer place the butter, brown sugar and white sugar. Beat on medium using a paddle attachment until combined and creamy.

Add the egg and vanilla and beat well.

In a separate, medium bowl gently combine the flour, baking soda and flaky salt/fleur de sel using a whisk. Stir the flour mixture into the butter mixture and beat on low until well combined. Add the chopped chocolate and nuts and continue to mix until these last additions are well incorporated.

In a perfect world, cover and refrigerate overnight. In an imperfect world cover and refrigerate for a couple of hours until well chilled.

To bake, preheat the oven to 350 °F (180 °C) and line a couple of baking sheets with either silpats or parchment paper.

Form the chilled dough into rounds the size of a large, unshelled walnut. Place them evenly space on a tray (I put 9 per tray) and flatten them out with the palm of your hand.

Place in the preheated oven and bake for ten minutes, rotating the trays half way through cooking. At the 10 minute mark the cookies should not be brown when you remove them from the oven. At this point, using a offset spatula, pat down the tops of the cookie which will have puffed up a bit. Return to the oven and cook for an additional 2 to 4 minutes until the cookies are a golden brown.

Remove from the oven, allow to cool for a few minutes on the tray and transfer to a cooling rack.

You can store these cookies in an airtight container for at least a week and the dough can be refrigerated for up to a week or frozen for a couple of months.

Makes 2 dozen cookies.

Recipe (very slightly) adapted from David Lebovitz.