New – and Possibly Favourite – Chocolate Chip Cookie Recipe with Exclusively Brown Sugar

These cookies are good. So good I couldn’t stop myself from eating and eating. And eating and eating.

These cookies are so good that they don’t even need the chocolate chips. Derek requested them without the add-ins cause the dough itself is so tasty.

The minute I read this recipe on Baking Bites, I knew it was my type of cookie:

• It uses only brown sugar. I love the caramel flavour of brown sugar and often replace white sugar with brown.
• It calls for a full teaspoon of kosher or sea salt. Yum – sweet and salty.
• It does not call for nuts. We don’t do nuts at home.
• The picture made my mouth water.

Original photo from Bakingbites.com; no point in taking a picture of mine. This one is so beautiful.

So I made the cookies. And we ate.

The only change I made was Fleur de Sel instead of kosher salt.

I will make them again with less chocolate. The cookie itself is so good it really doesn’t need so much chocolate (I have never written that before).

Here’s a copy of the recipe:

Brown Sugar Chocolate Chunk Cookies
2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt (pref. kosher salt) – Ffak: I used Fleur de Sel
14 tbsp butter, room temperature
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla extract
2 cups dark or semisweet chocolate chunks – I used semisweet large chocolate chips

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until smooth and fluffy. Beat in egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture until no streaks of dry ingredients remain visible. Stir in chocolate chunks.
Shape dough into balls just over 1-inch in diameter. Place on prepared baking sheet, allowing for room to spread.
Bake for 12-14 minutes, until cookies are very lightly browned around the edges. Cookies may look slightly “wet” – but not raw – at the center (bake until golden all over for crispier cookies).
Cool for 3-4 minutes on baking sheets, then transfer to wire racks to cool completely.

Makes 2 1/2 – 3 dozen cookies  FfaK: I got 4 dozen so they must have been slightly smaller.

Another gorgeous shot from BakingBites.Com