Chocolate Chip Cookies from "Back in the Day"

 

Chocolate Chip Cookies

Lately, I have had such a sweet tooth. I don't normally crave sweet things, but they have been floatin my boat recently. I was lucky enough to receive an amazing and adorable cookbook called "The Back in The Day Bakery Cookbook" for my birthday, and I have been lusting after all of the goodies that are included. The authors are a husband and wife who own their own bakery in Savannah, Georgia, and describe the book as "a down-home bake sale in a book". Their love of baked goods from scratch turned into a dream come true in 2002 when they got to open their very own bakery, which is decorated with adorable vintage cooking and baking ware. The cookbook is very well done, and each flip of the page leads you deeper into a sugar-craving abyss.

Cheryl and Griffith Day have included in this cookbook a fan favorite: Chocolate Chip Cookies. In the book, they explain that a riot would be caused if they ever ran out of these babies at their bakery. And this being the second time making them, I can assure you that roommates and loved ones will inhale these suckers in less than 2 days. So hide some in your cupboard and don't let anyone near your personal stash. Because when that sweet tooth starts hurting, these are the perfect cure. (SO, so cheesy. Sorry but I'm not)

Chef's Tip: "If you can't buy you milk in glass bottles anymore, sterilize old milk bottles bottles and creamers and store them in the fridge, then pour your milk into the chilled bottles for serving. Milk tastes so much better served from a glass container!" TRUE...But I found that pouring it in a glass and drinking it soon after is basically the same thing...so whatever

Chocolate Chip Cookies

Ingredients:

2 1/2 cups unbleached all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 fine sea salt

1/2 pound (2 sticks) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs, at room temperature

2 cups semisweet chocolate chunks

Fleur de sel for sprinkling

Directions:

1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper

2. Sift together the flour, baking soda, and seal salt; set aside

3. In a large bowl, (either with a hand mixer or in a stand mixer fitted with the paddle attachment), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes

4. Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute

5. Use a large ice cream scoop or a 1/4 cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel

6. Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool and store for up to 3 days at room temperature

If you are wondering what that sketchy looking black stuff is, it's my pretentious, fancy black Himalayan sea salt.