Happy New Years Eve! Why not mini chocolate chip cookies with fleur de sel?

Happy New Year!  Are you doing anything delicious for New Years eve?

I just finished baking up a batch of mini-chocolate chip cookies.  Why chocolate chip cookies for New Years Eve because my girlfriend requested tiny treats that didn’t require utensils, and in Paris I  know I won’t be eating chocolate chip cookies.

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Deciding which chocolate chip recipe to use to be quite a daunting a decision. Do I go with the traditional and well tested Nestle toll house recipe,  or with the New York Time Jacque Torres recipe that changed cookie baking in this household as it recommended chilling cookie dough overnight? Or with the Gourmet tiny chocolate chip recipe (food writer Lesley Porcelli introduced me to) which changed my cookie aesthetic forever. These cookies are tiny, buttery, crispy and almost perfect.
So I have adapted from both recipes and  made a few alterations. Instead of light brown sugar,  I prefer dark brown (I skip white sugar entirely because I like the deep dark flavor of dark brown sugar). I slightly change the baking temperature,  amounts of chocolate chips and salt. Lastly, I don’t refrigerate the dough overnight but I do refrigerate for 2-3 hours or throw the dough in the freezer for an hour. You can read more about the science of chocolate chip cookies at seriouseats.com

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 Farha’s favorite mini chocolate chip cookies with sea salt (fleur de sel) :

  • 10 tablespoons of unsalted butter
  • 2/3 cup of dark brown sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup AP flour
  • 1/2 tsp  baking soda
  • 1 teaspoon of sea salt (or Torres recommends coarse salt)
  • 1 cup semisweet or bittersweet chocolate chips (I use Ghirardelli or Toll House, but many people love Scharffen Berger,  Callebaut or  Guittard for baking.)

Preheat oven to 375 F.

Mix together unsalted butter, brown sugar, sea salt, and baking soda in a large bowl, then mix in one egg and a teaspoon of real vanilla. Add the AP flour and mix. Then add your cup of  chocolate chips.

Drop teaspoons of dough on ungreased cookie tray, and
(optional)   sprinkle the top of the teaspoons of dough with a pinch of sea salt before you bake.

Bake for 7-8 minutes.

I cool them on a rack for about 20 minutes and start eating them three at a time with every meal, or until they are gifted away.IMG_1698

Have a delicious New Year! Please follow me during my travels to Paris, Baltimore, Burlington and Glasgow in 2014. Continue reading

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