testblog: Fleur de Sel & Oatmeal Double Chocolate Chip Cookies

Dark & white chocolate chips in combination with oatmeal and sea salt. What more can you ask for in a cookie?

I was having cravings for some really good chocolate chip cookies the other day and the last recipe I tried did not really achieved a place in my best recipe book. So, I went on Google for a research on the best chocolate chip cookies out there and after some readings of few recipes, I decided to try out the Browned Butter Chocolate Chip Cookies by RecipeGirl. What actually attracted me the most was the browned butter part which I have developed a special love for after the world's best Browned Butter Brownies.

I slightly adapted the recipe to fit my expectations, like adding white chocolate chips along with the dark ones and a little oatmeal to give more chewiness. And the most important; the sea salt. Yes, I added sea salt to my cookies and the salt gave them a wonderful taste. I also substituted half n half with milk as I did not have it available and it worked really fine.

These chocolate chip cookies were very good and the combination of dark and white chocolate chips with the taste of sea salt and browned butter was amazing! Right from the oven the cookies have a chewy and soft texture, but gets a bit harder the next day. They are perfect with a glass of cold milk, or even better with some good vanilla or chocolate ice cream! I had a few of the cookies and used the rest in an ice cream cake which was dangerously good and I have so far eaten up half of it alone!! The recipe will come in my next post, and it is really worth waiting for it.

For those of you who are used to measurements in cups, please visit the original recipe on RecipeGirl.

Makes about 20 cookies

I n g r e d i e n t s

140 g all purpose flour
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp sea salt
113 g butter
125 g brown sugar
30 g sugar
1/2 tbsp half n half or milk
1/2 tbsp lemon juice
3/4 tsp vanilla extract or powder
1 large egg yolk
0,5 egg white
30 g oatmeal
50 g dark chocolate, chopped
50 g white chocolate, chopped

1. In a medium bowl, sift together flour, baking soda, baking powder and salt, combine well

2. In a medium sauce pan, melt the butter over medium.low heat until brown bits starts to form at the bottom, remove from heat

3. Stir in the brown sugar and white sugar, have it over in a medium sized bowl

4. Using an electric mixer, cream the butter and sugars together, add half n half or milk, mix until creamy

5. Add lemon juice, egg yolk and egg white, mix until well combined

and creamy

6. Add half of the flour, mix till it is incorporated

7. Add the remaining flour and mix until combined thoroughly

8. Add oatmeal and roughly chopped chocolate chips

8. Stir to combine

Cover with plastic wrap and let chill in the refrigerator for about 1 to 2 hours until the dough is firm (meanwhile, prepare two baking trays with baking paper or greased with oil or butter)

9. Roll the dough to a thick roll, divide in 20 equal parts and roll each to form a ball

10. Place the balls on two prepared (baking paper)/greased baking trays, leaving a space on 3-4 cm between each (running out of baking paper, I had to use lunch paper greased with oil)