Gourmet Veggie Mama

Chocolate chip cookies with fleur de sel

I recently went a month without eating sugar, trying to break myself of a bad habit. Yes, I know it’s shocking, but they say the best time to break yourself of a bad habit is when you’re on vacation, or when your life is otherwise in upheaval, so I thought I’d give it a go.

It was only hard a couple of times, but, when my month was over, all I could think about was making a batch of chocolate chip cookies from the famous New York Times recipe. So, I did.

Fleur de sel chocolate chip cookies

…and they were good.

These cookies live up to the hype. They really are the best chocolate chip cookies I have ever made, or tasted for that matter, and they are absolutely worth the wait time (the dough has to chill for 24 hours before baking).

I enjoyed the heck out of them that evening, and froze the rest for future use, which, in this particular case, meant as a snack, every day for a week. So, it’s pretty much back to square one for me, sugar-wise. I know I have a bad sugar habit, and with diabetes in my family, I need to limit my refined sugar intake to special occasions, not everyday treats. So, it is with a heavy heart that I share this recipe with you, my readers. The cookies are spectacular, but I won’t be making them again until I have a good reason to do so. Enjoy them on my behalf!

Chocolate Chip Cookies with Fleur de Sel
Recipe type: Cookies
  • 2 cups minus 2 Tbs (8½ oz)* cake flour
  • 1⅔ cups (8½ oz) bread flour
  • 1¼ tsp baking soda
  • 1½ tsp baking powder
  • 1½ tsp coarse salt
  • 2½ sticks (1¼ cups) unsalted butter, softened
  • 1¼ cups (10 oz) light brown sugar
  • 1 cup plus 2 Tbs (8 oz) granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1½ cups (12 oz) good-quality bittersweet chocolate chips**
  • 1 1 /2 cups (12 oz) good-quality semisweet chocolate chips
  • Fleur de sel
  1. Sift the flours, baking soda, baking powder, and salt into a bowl and set aside.
  2. Using a stand mixer with the paddle attachment, cream the butter and sugars together until very light yellow, about 5 minutes. Add the eggs and vanilla and mix well. Reduce the speed to low and add the flour mixture, and mix until just combined. Stir in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate it for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When you are ready to bake the cookies, preheat the oven to 350°. Line a baking sheet with parchment paper.
  5. Using an ice cream scoop, place golf ball-sized mounds of dough onto the baking sheet. Sprinkle lightly with fleur de sel and bake until golden brown but still soft, 15 to 18 minutes.
  6. Transfer the cookie sheet to a wire rack for 10 minutes, then slip the cookies onto the rack to cool a bit more.
  7. Repeat with the remaining dough, reserve the dough, refrigerated, for baking remaining batches the next day, or freeze the dough in already formed balls for baking in the next 2 months.
* I like to use a kitchen scale to measure the weight for precision, but if you don't have one, I've included cup measurements, too. ** My favorite is Ghirardelli.



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11 Thoughts on “Chocolate chip cookies with fleur de sel

  1. I am a chocoholic. I’ve been trying to perfect my chocolate chip cookie recipe since I was 8 years old. Looksl ike I may just be adding sea salt!

  2. where do I place my order?? yum

  3. These sound great! I only make cookies with butter, it’s so much better! Salt is a nice touch!

  4. Wish I could jump through the screen and grab one of these puppies…is it bad that I am drooling all over my keyboard right now?

  5. evahowe on May 17, 2012 at 12:42 pm said:

    They look delicious! I have the same problems with refined sugar. I even went for almost two months without it and then gave in and it was back to square one. So hard to keep things in moderation!

  6. Amanda Hall on October 26, 2012 at 10:46 pm said:

    I’ll have to make these soon! 🙂

  7. Pingback: Austin Bakes for West, Open for Donations! | Austin Bakes for West

  8. Pingback: Austin Bakes for West: Fleur de Sel Chocolate Chip Cookies! | Gourmet Veggie Mama

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