Cookie Lovers Paradise: Soft and Chewy Chocolate Chip Cookies with a hint of Vanilla Bean Salt

These delicate soft and chewy chocolate chip cookies are perfect for sharing, although they are so delicious, it will be tempting to eat them all by yourself. They are cleverly baked in a mini cast iron skillet and finished with a touch of raw sugar and hint of vanilla bean salt before baking.

Recipe adapted from The Cookbook Chronicles

2 1/2 sticks unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup demerara sugar

1 3/4 cups packed, dark brown sugar

2 large eggs

2 1/2 tsp vanilla extract

1 3/4 cups all-purpose flour

1 cup + 1 tbsp bread flour (I used whole wheat bread flour)

1 tsp baking soda

1/4 tsp baking powder

1 1/2 tsp kosher salt

less then a small pinch of vanilla bean salt for sprinkling over top

18 oz. 70% bittersweet chocolate, coarsely chopped

Make the cookies:

1. Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

2. Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

3. Lightly grease a cast iron skillet with vegetable oil. Place a dough ball the size of your palm into skillet and dust the tops of with a little demerara sugar, and a tiny bit of vanilla bean salt. Because this recipe yields about 25 fairly large cookies, you will want to bake some on a baking sheet lined with parchment paper or a Silpat. (6-8 cookies per sheet)

4. Bake in a 350 degree oven on the middle rack for 15-17 minutes. (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.

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One Response to “Cookie Lovers Paradise: Soft and Chewy Chocolate Chip Cookies with a hint of Vanilla Bean Salt”

  1. I’ve seen these at BJ’s Brewery. I’ve made miniature versions in ramekins but never did it in a cast-iron skillet. Your cookie looks yummy!

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