Dead Sea Cookies
Here’s the thing: I recently said goodbye to everything I know and love and moved across the country to Seattle, where I know approximately 0 people. This 0 people figure has had some very big impacts on my life, primary of which is that nobody here knows that I make the most incredible chocolate chip cookies in all the world.
It’s a very tough load to bear, honestly. Here I am, walking around Seattle, the perfect chocolate chip cookie recipe burning a hole in my pocket without anyone the wiser. It’s enough to drive a person absolutely bananas, and reminded me of when I actually developed this recipe in the first place.
The magic happened over a two week period while I was home from college one summer when my parents decided to go out of the country while my sisters were away at camp and all my friends were on vacation, leaving me stuck at home, alone, to work at our public library without anyone but my dog to keep me company (pathetic). In that time, I started talking to inanimate objects (scary) and decided to fill my many lonesome hours by studying the food science books at said library in hopes of creating the perfect chocolate chip cookie (nerdy) (I'm v fun) (obviously).
I emerged the other side a little unhinged (due to said inanimate object conversations) and nearly fifteen pounds heavier (due to me being the only person to sample the fruits of my labor), but in possession of the holy grail. The nuttiest chocolate chip cookie in all the land with the softest center and the crunchiest outside with just enough salt to make your eyes roll into the back of your head in bliss.
They can look a little overwhelming due to the flakes of salt topping them, I know. I’m aware. In fact, my dad initially dubbed them the Dead Sea Cookies due to said salt. He came around as soon as he tasted them. Whatever you do, no matter how much you think you don’t like salt, DON’T SKIMP THE SALT. It’s part of the deal.
Pro tip: You shouldn’t be eating these cookies if you’re looking to lose weight or de-bloat. If going to eat a cookie, for the love of all that is holy eat a COOKIE. A real cookie. This cookie. They’re perfect in every way, they’ve made me friends, they’ve made me an icon, and they will make someone marry me someday. They’re magic.
You’re welcome.
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Dead Sea Cookies
INGREDIENTS
- 2 sticks of unsalted butter
- 1 1/2 cups of dark brown sugar, packed
- 1/2 cup of granulated sugar, fine
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp kosher salt, plus more for sprinkling
- 1 ¼ tsp baking powder
- 1 tsp baking soda
- 3 ¼ c flour
- 10 oz semi-sweet chocolate chips
STEPS
Melt your butter in a microwave safe bowl. You can do it over the stove if you’re a purist, but it’s not necessary.
Combine your butter and sugar in a large bowl with a whisk. Beat vigorously until all chunks of sugar are dissolved and the edges of your butter/sugar mixture are no longer greasy (about 2 minutes). You can use an electric mixer if you want, because your arm WILL get tired.
Add eggs, one at a time, beating for 30 seconds each. Stir in vanilla.
Stir in salt, baking powder, and baking soda until combined.
Using a rubber spatula, gently mix in flour. When the dough is halfway formed, add your chocolate chips. Gently stir until flour is absorbed.
Freeze your dough for at LEAST fifteen minutes. The longer you freeze, the more delicious the cookie. But you can get by with fifteen minutes if you absolutely can’t wait.
Preheat your oven to 360F. Line two baking sheets with parchment paper.
Using your fingers (not your palms), piece together golfball-sized dough balls. These should NOT look perfectly round. The more jagged the tops, the prettier the cookie will be when baked.
Bake for 10 minutes. Check your cookies--if the edges are just starting to darken, take them out. If they still look raw, give them two more minutes and re-check every minute thereafter until edges are just beginning to brown.
While still on the pan, sprinkle cookies with kosher salt.
Let the cookies cool on the pan for 5-10 minutes (until set, they’ll continue to cook on the pan!) before transferring to paper towel to cool completely.