I’m not a huge cookie junkie, but I can easily be swayed by comments about the deliciousness of a dessert. I saw this recipe on Cupcakes and Cashmere, who found the recipe on For Me, For You. The descriptions of this cookie on both blogs made me realize that I NEEDED to try this recipe.
This recipe is not for the faint of heart when it comes to baking – you have to make the dough and let it chill for 36 hours before you bake it. I can’t lie though, I did taste a bit of the dough while it was “chilling.” Just a note – the recipe calls for unsalted butter, but I used half salted and half unsalted butter.
The suggestion was to use an ice cream scoop in order to have the perfect sized cookies, and they were so right. We have a scoop that is made to be frozen to help with scoops, so that was even better.
I’m convinced that the key to these cookies is the sea salt that you sprinkle on top before baking. The slight taste of salt makes these cookies irresistable.
The other key to these cookies is making sure you don’t overcook them. I baked at 350 for 16 minutes for the first batch and lessened the time after that. They came out gooey in the center and perfectly crisp on the outside.
I did cool on the sheet (on top of a cooling rack) and then I transferred on the parchment paper to the rack directly. They were so easy to remove.
The cookies won overwhelming approval from all that tried. I actually bought more chocolate chips this weekend to make them again… I do have more cake flour leftover, so why not? Try them!