Nice to have a few hours to work on a cookie recipe during the blizzard, and it's "not time to shovel yet, still snow" aftermath.
I had my heart set on chocolate chip cookies, but when I visited the baking cupboard I found 8 ounces of dark Callebaut chocolate that I purchased for baking at Christmas. (Then I got the stupid laryngitis-cold-thing that lingered, and when it came down to rest vs. bake - I chose rest. Or rather it chose itself.)
According to my Facebook and Instagram friends, chocolate chip cookies with Maldon salt were the hot item during the blizzard. Having just done a salt test on pretzels during the Super Bowl, (and not having Maldon salt) I wasn't up for randomly salting a cookie. And yet, I wanted a salty-chocolately cookie.
I pulled out the ancient and honorable cookbooks. Books that have photos like these in them:
1 Tablespoon vanilla
1 1/4 teaspoon baking soda
1/2 teaspoon salt
8 oz shaved dark chocolate
1/4 cup chopped dry roasted almonds (lightly salted version)
Pre-heat the oven the 375º, oven shelves in the middle.
Using the stand mixer, I creamed the butter and sugars, then added vanilla and eggs. I sifted the flour, baking soda and salt, then mixed that it slowly. Using a silicone spatula, I incorporated the chocolate and almonds. The batter looked like cookies and cream ice cream.
I used the big cookie scoop (about a tablespoon and a half) and put six scoops on un-lined, un-greased half sheet sheet pans. That was hard for me, I love my silpat mats, but needed crispy bottom on the cookie or it would collapse.
The first batch was in 12 minutes, rotating the pans halfway through. Chewy, but crispy. Me likey. I wanted more crispy, so subsequent batches went in for 14 minutes, turning the pans halfway through.
I'm really pleased with the taste and texture. Really chocolatey. I might try putting the chopped up nuts on top the next time I make these.