Food Bank for New York City recently hosted a great event called "Meet Me at Minton's", featuring food, fun, and advocacy. This dinner and fundraiser hosted by Hannah Bronfman and her husband Brendan Fallis aimed to help end hunger in NYC, and featured authentic Afro-Asian cuisine by Chef Joseph Johnson. I got the opportunity to contribute to the gift bags given out to guests, and it only seemed natural that I'd bake up a delicious sweet treat. I wanted to go with a crowd-pleaser, so figured a classic and tasty chocolate chip cookie would fit the bill perfectly. I debated making these crazy delicious ultimate chocolate chip cookies, however, their need for a super long chill time was not ideal in this situation. Therefore I turned to a skilled baker whom I admire for recipe inspiration. Ashley of Not Without Salt is an amazing cook, and I highly recommend you check out her recipes if you have not already. I based my recipe on a classic cookie of hers, and was not disappointed in the least! These cookies are filled to the brim with chocolate (the more the better- I suggest high quality chocolate féves or discs), and finished with nice, flaky sea salt for that perfect sweet and salty finish. I decided to package them individually in cellophane gift bags complete with my signature Baked by Britt stickers. It was such an honor to get to contribute to the gift bags for this special event, and I'm proud to continue to work with Food Bank for NYC to help end hunger.
Super Chocolatey Salted Chocolate Chip Cookies:
- 1 cup unsalted butter
- 1/2 cup turbinado sugar
- 1 1/2 cup dark brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 1/2 cup all purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1 lb. semisweet or bittersweet chocolate féves or discs
- flaky sea salt, for topping
Preheat oven to 360°F. Cream the butter and sugars together for about 5 minutes on medium-high speed, scraping down the side of the bowl as necessary. Add each egg while continuing to mix, making sure both get fully incorporated. Thn add the vanilla. Sift the flour, baking soda and salt together in another bowl. Slowly add the flour mixture to wet ingredients until just combined. Fold in the chocolate. Scoop cookies into 1.5-2 tbsp round balls onto a lined baking sheet. Sprinkle each cookie with a pinch of flaky sea salt. Bake for 10-12 minutes, careful not to overbake! They should be golden and caramelized on the outside, but still super gooey in the middle. Allow cookies to rest for a few minutes before transferring to cooling rack. Enjoy!
*Slightly adapted from The Last Chocolate Chip Cookie by Not Without Salt.
