by Karen Soo, Newsletter Editor
Remember March 2020? The U.S. shut down its economy, shuttering businesses and telling all nonessential workers to stay at home in an attempt to slow the spread of COVID-19.
We stayed home and watched Netflix, made hundreds of masks, video zoom meetings with family and friends and waited on line at the supermarkets. We went outdoors, skied, hiked, played golf and cleaned out our closets. What at freaking year.
HEY WE SURVIVED!!!!
I sheltered in place attending Zoom classes for Zumba, 24 hours fitness workouts in my garage and trying out new recipes. The Institute of Culinary Education in New York offered free virtual cooking classes taught from a professional chef instructor.
One of my favorite recipes from the class was the Sea Salt Chocolate Chunk Cookies.
I made it often and it was an easy recipe. Sure, you can follow a regular Nestle Toll House cookie recipe but I found any excuse to use my stainless-steel cookie dough scooper.
I don’t like my cookies super sweet so I just used 1 ½ cups of chocolate chips and I added a cup of oatmeal.
This recipe makes 24 cookies and you can freeze the pre measured cookie dough for future use.
If you’re ever in the mood for a quick snack, you can pop one or two in the oven and bake for 8-10 minutes.
SEA SALT CHOCOLATE CHUNK COOKIES
Makes 24 cookies
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 ½ sticks unsalted butter, room temperature
¾ cup light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups a mix of white, dark, and milk chocolate, chopped
chopped Coarse Sea salt, as desired for sprinkling on top cookies
SIDE NOTE:
I reduced the sweetness and used 1 ½ cup of chocolate chips
Plus, I added 1 cup of oatmeal.
ELECTRIC MIXER PROCESS:
1. Preheat oven to 350°F.
2. Place flour, baking soda and salt in a bowl. Whisk together and set aside.
3. With a hand mixer, cream together the butter and sugar. You want to mix on medium speed until the butter is fluffy. This will take about 3-6 minutes, depending on the temperature of the butter.
4. Once the butter and sugar is creamed, turn speed to low. Crack your eggs into container, and add your eggs and vanilla. Mix for about 30 seconds, just until combined. 5. Turn the mixer off and add your dry ingredients. Combine on slow speed until about ¾ of the way combined. Turn off and add chopped chocolate, and mix on slow speed until the mixture just comes together.
6. Divide the dough into 24 equal balls, pressing the palm of your hand against the scoop for a flat surface. Place cookie dough balls on a full sheet tray that has been lined with parchment paper and allow the dough to chill for at least 30 minutes. I like to flatten it out with my hands
7. Sprinkle the top of each cookie with a pinch of coarse sea salt.
8. Bake until cookies are golden brown, about 8-10 minutes. Allow to cool for at least 5 minutes before removing from sheet tray.
PROCESS FOR MIXING BY HAND:
1. Preheat oven to 350°F.
2. Melt butter over low heat.
3. Place flour, baking soda and salt in a bowl. Whisk together and set aside.
4. In a large bowl, whisk together the butter and sugar. Whisk until the butter is well combined.
5. Crack your eggs into container, and add your eggs and vanilla into the butter and sugar. Whisk for about 30 seconds, just until combined.
6. Fold in your dry ingredients and mix until about ¾ of the way combined. Add chopped chocolate, and mix until the mixture just comes together.
7. Divide the dough into 24 equal balls, pressing the palm of your hand against the scoop for a flat surface. Place cookie dough balls on a full sheet tray that has been lined with parchment paper and allow the dough to chill for at least 30 minutes.
8. Sprinkle the top of each cookie with a pinch of coarse sea salt.
9. Bake until cookies are golden brown, about 8-10 minutes. Allow to cool for at least 5 minutes before removing from sheet tray.
Bon Appetite – Julia Child and Karen Soo shares the same birthday.
