By Lyndsay Sung of Coco Cake
Fall is here in Vancouver, big time. The leaves start to turn from green to red and orange and the morning air is crisp and cold, blankets pile up and feet slide into slippers and warm sweaters are hung over shoulders... and for me, my oven cranks even higher into the stratosphere! When the Fall chill hits, the only thing I want to do is make warm things. Pies, muffins, casseroles, soups, roasted vegetables... and COOKIES!
This cookie may make you want to punch yourself in the face because you ate too many due to their "dangerously delicious" factor. Don't punch yourself. Simply wrap up the rest and distribute among your friends, family, neighbors or co-workers. You will make them happy and you will have stopped yourself from eating every last one!
Try to source a lovely couverture (high cocoa butter and high quality) milk chocolate for these. It will be well worth it!
MILK CHOCOLATE CHUNK COOKIES with PINK SEA SALT(makes about 3 dozen)
Ingredients:
3 1/4 cups of all purpose flour
3/4 teaspoons of salt
1 cup of unsalted butter, room temperature
2 cups of Golden Yellow or Brown sugar
2 large eggs, room temperature
2 teaspoons of pure vanilla extract
2 1/2 cups of Lindt Piccoli Extra Milk chocolate, chopped into chunks (or any high quality milk couverture chocolate!)
Teensy bit of pink sea salt for each cookie.
Make Them!
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, sift flour and salt to combine.
3. Using a stand mixer, mixmaster or hand-held beaters, cream (or beat) butter and sugar on medium speed for 4-5 minutes until fluffy, scraping down sides of bowl.
4. Add eggs, beating on low to combine.
5. Add pure vanilla extract to combine.
6. With mixer on low speed, slowly add flour mixture until just combined.
7. Fold in milk chocolate until well integrated!
8. Using a small ice cream scoop, scoop balls of dough onto lined baking pans, 1 dozen per sheet.
9. Sprinkle a teensy amount of pink sea salt crystals on each cookie before baking - don't oversalt. Probably 7 crystals is enough!
Bake cookies for 11-14 minutes (some ovens are hotter than others), turning pans halfway through for even browning, or until cookies are lightly browned on edges and your kitchen smells like delicious cookies! Let cool on pans. Enjoy with a glass of almond milk, or plunk on top of a dish of vanilla ice cream!
Cookie recipe adapted from the lovely blog Not Without Salt.
Is there another word for chunk? I did a thesaurus-y type search but didn't come up with anything I liked. "Piece" doesn't describe the size like "chunk" does. Morsel sounds too... mushroomy, or small? Blob or glob sounds too blobby and globby. Anyhow, let me know if you think of anything! It's driving me crazy!
Fall is here in Vancouver, big time. The leaves start to turn from green to red and orange and the morning air is crisp and cold, blankets pile up and feet slide into slippers and warm sweaters are hung over shoulders... and for me, my oven cranks even higher into the stratosphere! When the Fall chill hits, the only thing I want to do is make warm things. Pies, muffins, casseroles, soups, roasted vegetables... and COOKIES!
This cookie may make you want to punch yourself in the face because you ate too many due to their "dangerously delicious" factor. Don't punch yourself. Simply wrap up the rest and distribute among your friends, family, neighbors or co-workers. You will make them happy and you will have stopped yourself from eating every last one!
Try to source a lovely couverture (high cocoa butter and high quality) milk chocolate for these. It will be well worth it!
MILK CHOCOLATE CHUNK COOKIES with PINK SEA SALT
Ingredients:
3 1/4 cups of all purpose flour
3/4 teaspoons of salt
1 cup of unsalted butter, room temperature
2 cups of Golden Yellow or Brown sugar
2 large eggs, room temperature
2 teaspoons of pure vanilla extract
2 1/2 cups of Lindt Piccoli Extra Milk chocolate, chopped into chunks (or any high quality milk couverture chocolate!)
Teensy bit of pink sea salt for each cookie.
Make Them!
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a medium bowl, sift flour and salt to combine.
3. Using a stand mixer, mixmaster or hand-held beaters, cream (or beat) butter and sugar on medium speed for 4-5 minutes until fluffy, scraping down sides of bowl.
4. Add eggs, beating on low to combine.
5. Add pure vanilla extract to combine.
6. With mixer on low speed, slowly add flour mixture until just combined.
7. Fold in milk chocolate until well integrated!
8. Using a small ice cream scoop, scoop balls of dough onto lined baking pans, 1 dozen per sheet.
9. Sprinkle a teensy amount of pink sea salt crystals on each cookie before baking - don't oversalt. Probably 7 crystals is enough!
Bake cookies for 11-14 minutes (some ovens are hotter than others), turning pans halfway through for even browning, or until cookies are lightly browned on edges and your kitchen smells like delicious cookies! Let cool on pans. Enjoy with a glass of almond milk, or plunk on top of a dish of vanilla ice cream!
Cookie recipe adapted from the lovely blog Not Without Salt.
Post Title
→COOKIE ATTACK! Milk Chocolate Chunk Cookie with Pink Sea Salt
Post URL
→http://charlotte-lifesaboutthejourney.blogspot.com/2011/10/cookie-attack-milk-chocolate-chunk.html
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