For Christmas this past year I received an awesome new cookbook by renowned pastry chef Johnny Iuzzini entitled, “Sugar Rush: Master Tips, Techniques, and Recipes for Sweet Baking“. If you’re interested, you can get yourself a copy right here. It’s packed with a ton of awesome tips and recipes for delicious treats such as a Pineapple Coconut Meringue Torte, Crumb Cake, Double Lemon Tarts, and the Killer Chocolate Chip Cookies that I made below. This book is great for experienced bakers but it’s also perfect for newbies because he takes a lot of time and care to explain technique while walking you through each recipe step-by-step. It’s a fantastic cookbook and I highly recommend adding it to your collection, it’s been a great addition to mine!
These cookies came out delicious, soft and chewy in the middle with a slight crisp on the edges. Everyone loved them, even my picky kids!! I followed the recipe as is however, I did not have Maldon sea salt for the garnish so I substituted with Fleur de Sel which is also a light, flaked salt. The only change that I would make in future batches of this cookie would be to decrease the amount of cinnamon to just a 1/4 tsp. I don’t care for a pronounced cinnamon flavor in my chocolate chip cookies but other than that small change these cookies were, as the name suggests, killer!
- 1/2 pound (2 sticks) cold unsalted butter, diced
- 1 cup (200 grams) granulated sugar
- 1 cup (232 grams) packed light or dark brown sugar
- 3/4 tsp pure vanilla extract
- 1/4 tsp pure almond extract
- 1 large egg
- 2 large egg yolks
- 2 cups (250 grams) all-purpose flour
- 1 cup (110 grams) cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1 1/2 tsp Kosher salt
- 14 ounces bittersweet chocolate (70% cacao), coarsely chopped
- Maldon sea salt, for garnish
Preheat the oven to 350ºF. Line two baking sheets with silicone baking mats or parchment paper.
Place the butter and sugars in the bowl of a stand mixer and toss with your fingers until the butter is coated. Attach the paddle and beat the butter and sugar on medium-low speed until a thick paste forms with no visible butter lumps. Add the vanilla and almond extracts and mix well.
With the mixer on low, add the egg and egg yolks one at a time, mixing well between each addition. Stop the mixer and scrape down the bowl with a rubber spatula.
In a separate bowl, sift together the flours, baking powder, baking soda, and cinnamon. Sprinkle the Kosher salt over the top. With the mixer on low, slowly add the dry ingredients to the butter mixture stopping frequently to scrape down the bowl. Mix until just combined. Remove the bowl from the mixer and fold in the chocolate by hand.
Using a small (1/2 ounce) ice cream scoop, scoop level balls of dough and arrange them about 2 inches apart on the lined cookie sheets. Use the bottom of a glass to slightly flatten the dough balls and then sprinkle a little Maldon salt over each cookie.
Bake for 12-13 minutes, rotating the pans once, until the cookies are just set and beginning to brown. Cool for 10 minutes on the pans before transferring to wire racks to cool completely.
Store the cookies in an airtight container, they will keep for up to 3 days.