Dan Kluger's Salted Chocolate Chip Cookies Hit the Spot
This chocolate chip cookie recipe uses feves, which are larger chocolate disks, but chips work just as well.
1 min read
Dan Kluger
Sep 06, 2018
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OK, we know chocolate chip cookie recipes are a dime a dozen and you probably have a recipe you already love. We're not here to convince you otherwise. We're just here to introduce you to another one that really hits the spot.
Salted Choc Chip Cookies
Dan Kluger, New York restaurateur and chef, shares his recipe for a perfect chocolate chip cookie - it's nice and chocolaty, which you're looking for in a cookie, but not overly sweet thanks to the flaky sea salt. So why not try this one out for a change?
1 cup dark chocolate feves (can substitute for equal amount of chocolate chips)
1 cup milk chocolate feves (can substitute for equal amount of chocolate chips)
Maldon salt (for finishing)
Directions:
1.
Lightly cream butter and sugar. Try not to incorporate too much air.
2.
Add eggs one at a time, mixing after each until smooth.
3.
Add vanilla and kosher salt.
4.
Add flour and chocolates, mixing just until combined. Feves are larger chocolate disks that make for great layers of chocolate in the cookies, they also tend to be made with higher quality chocolate.
5.
Refrigerate cookie dough for a half hour before portioning. Use a 1 oz cookie scoop or aim for balls that are about 2 Tbsp in size. Sprinkle with a little Maldon.
6.
Bake at 350 degrees for 7-8 minutes, depending on your oven. The cookies will turn golden brown at the edges. They should still be slightly puffy in the middle, but starting to color in the middle as well.
