What a weekend! I hope everyone had a great Passover/Easter—whatever you celebrate. I was in a super baking mood last weekend, and I’m thinking it’s because everyone on IG was posting delicious baked goods in the spirit of Easter. One of my friends told me about a unique cookie recipe catching a lot of wind lately. She didn’t tell me who the blogger was (or maybe she did, and I don’t remember…), but after minimal research on the interwebs, I think it’s The Vanilla Bean Blog.
I thought the concept was v interesting, so I decided to play around with my cookie recipe. When I say “cookie,” I always mean chocolate chip because those are the only kind of cookies that should exist. They are the KING of cookies, and they are my absolute favorite! So I adopted the “slamming” technique and… surprise—it didn’t disappoint. I didn’t want my cookies to be completely flat, so I saved the slamming of the pan for last minute. And the product is… really soft cookies with a crisp outside.
So lesssss git on with the recipe, shall we?
Prep Time: 10 minutes Cook Time: 15 to 18 minutes Serves: 18 cookies
What You’ll Need
- 1 1/2 sticks unsalted butter, softened at room temperature
- 1 1/2 cups light brown sugar, packed lightly
- 2 eggs, room temperature
- 1 tsp. vanilla paste
- 2 cups King Arthur all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. sea salt + extra for dusting
- 8 oz. 72% dark chocolate, chopped
How You’ll Do It
- In a stand mixer with the whisk attachment (you can also use a handheld mixer, too), cream the butter on medium speed until fluffy—about 2 to 3 minutes. You’ll have to scrap down the sides using a rubber spatula and mix again to keep things even.
- Add the brown sugar, and beat on medium high for an additional 3 minutes. Make sure you scrap down the sides during the process so you get every cranny! Then, add the eggs. Make sure to add the eggs one at a time, making sure the first egg is fully incorporated before adding the next.
- Add the vanilla paste, and mix until fully combined—about 30 seconds. Afterward, change to a dough-hook attachment.
- Add in the flour, baking soda and salt, and mix on medium low until the dough comes together about halfway. At this point, add the dark chocolate. (This prevents the dough from being overmixed and tough.)
- Turn the mixer back on, and mix until the dough just comes together. Scrap down the sides to make sure everything has been evenly combined.
- Take a 4-cm cookie scoop, scoop and place the dough balls onto a cookie sheet, about 2-inches apart. You’ll need three cookie sheets. You’ll be able to fit 6 dough balls per cookie sheet.
- Once you’ve finished the dough, put all the cookie sheets in the fridge, and let them rest for at least 30 minutes. At this point, preheat oven to 350°F.
- Take the cookie sheets out of the fridge, and put them in the oven. (Note: If you don’t have three cookie sheets, you can do this one sheet at a time, but make sure you keep the dough in the fridge if they’re not baking.)
- Bake the cookies for 15 to 18 minutes, or until the bottoms of the cookies are a nice, crisp golden brown. Here’s the important step: Once you take the cookies out of the oven, slam each cookie sheet on the counter really hard three times. You should feel like you’re abusing the cookie sheet—it’s great stress reliever! If you’re not comfortable doing it on the counter, try the stove!
- Transfer the cookies onto a cookie rack, sprinkle each cookie with sea salt and let them cool for at least 10 minutes before munching at them.
- They are best when warm. I think I may have eaten 3 in one sitting—they are addicting!