I went into this one expecting it to be overhyped. It is not. This is a stunning chocolate chip cookie — crisp edges, a soft chewy center, and that fleur de sel finish makes it taste like something from an actual bakery case rather than a home kitchen. Gwendolyn Rogers of The Cake Bake Shop (with two storefronts open to the public) originally shared this recipe with Indianapolis Monthly, and it's also included in her cookbook, available for purchase.
Original Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp Morton's kosher salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter, melted
- 1 tbsp Nielsen-Massey vanilla bean paste
- 1 egg
- 1 egg yolk
- 1 3/4 cups semi-sweet chocolate chips
- 1/4 cup bittersweet chocolate chips
- Fleur de sel flake salt
Directions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
- Combine the flour, baking soda, and salt in a small bowl; set aside.
- Using a stand mixer with the paddle attachment, cream together both sugars and the melted butter until light and fluffy. Incorporate the egg, egg yolk, and vanilla paste until thoroughly combined.
- Gradually blend in the dry ingredients until just combined.
- Using a medium ice cream scoop, portion the dough 2 inches apart on the baking sheet.
- Sprinkle each cookie with fleur de sel.
- Bake for exactly 15 minutes.
- Cool the cookies on the baking sheet before transferring to a cooling rack.
My Modifications
I like to roll the dough into balls and chill it before baking — either a few hours in the fridge, or freeze the balls entirely if I'm portioning ahead. If baking from frozen, add about a minute to the bake time, unless you like them a little underbaked in the middle. I also hold off on the fleur de sel until right before the tray goes into the oven rather than sprinkling it on right after scooping.
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