The Ultimate Chewy Cookie

That is the title of a chocolate chip recipe that I found in my In Style Februrary, 2014 magazine. It also had a recipe for the ultimate crispy cookie and cakey cookie. A little confident, eh?

For our housewarming, I decided to try the chewy cookie recipe because I was intrigued by these ingredients besides the promised texture: maldon salt and pecans. Loved the idea of having sweet and salty cookies. And, the bonus was that I was able to use my stand mixer! Any excuse to use it, makes me a happy girl.

 Cookies raw sprinkled with salt:

Final product:

They had a good texture with the crunch of the pecans, the sweetness from the chocolate chips and the kick of salt right at the end which brought all the flavours together beautifully. I made 45 cookies in total from making a double batch (I made the cookies bigger than suggested) and they were a hit at the party. Friends were even asking if there were anymore to munch on. Was it the ultimate chewy cookie? Not really. You definitely could not bake them over the suggested time even if they still look raw, but, the cookies were harder than what we wanted. Overall, it's a good recipe. 

The Ultimate Chewy Cookie

In Style Magazine, February 2014

Ingredients:

• 2 cups all-purpose flour
• 1 tsp of table salt
• 3/4 tsp of baking soda
• 1 cup of unsalted butter at room temperature
• 1 cup of sugar
• 2/3 cup packed light brown sugar
• 2 tsp pure vanilla extract (I put 3 because I love vanilla!)
• 2 large eggs
• 2 cups of chocolate chips or chunks (I put only 1 1/2 cups of chocolate chips- feels a little too heavy with the extra 1/2 cup of chocolate)
• 1 cup of finely chopped pecans or walnuts
• sea slat flakes (Maldon brand) for sprinkling on top

Directions:

• centre one of the racks in the oven
• preheat oven to 375 degrees (not convention)
• line two baking sheets with parchment or silicone mats
• whisk together flour, salt, baking soda
• working with a stand mixer (with paddle attachment) or with a hand mixer in a large bowl, beat butter and sugars on medium speed for 3 mins until well blended
• beat in vanilla
• add eggs one at a time, beating for 1 minute after each addition
• reduce mixer speed to low; add dry ingredients in three portions, mixing only until each additional is incorporated 
• on low speed (or by hand which I did) mix in chocolates and nuts
• spoon dough in slightly rounded tablespoonfuls onto baking sheets, leaving about 2 inches between each and sprinkle with sea salt.
• bake cookies- rotating sheets and switching the position from top to bottom at the midway point- for a total of 10 to 12 minutes or until they are brown at the edges and golden in the centre
• they may still be a little soft in the middle, and that's fine
• allow cookies to rest for 1 minute and then transfer the cookies to racks to cool