The first time I heard about this cookie recipe was when Pure Green Magazine’s Celine Mackay interviewed the famous blogger Tara O’Brady about her new cookbook – Seven Spoons: My Favorite Recipes for Any and Every Day
Table of Contents
It was a great and informative listen, where she mostly talked about how she became a cook, started her blog and how this book came to be. But the part of the interview that stayed with me, even after several weeks of listening, was when she talked about the process of creating the recipe for these cookies.
Towards the end of the interview, while explaining the time and effort spent on certain recipes over the course of 18 months, she mentioned having baked 700 cookies to end finally with this recipe. SEVEN HUNDRED cookies!!
I did the math. If this recipe yields 28 cookies and you divide 700 by 28, it would be 25. Meaning that she made (more or less) TWENTY-FIVE batches of (variations) of this cookie dough just to come up with the best chocolate chip cookie recipe.
It made me think, what recipe could be more foolproof than this one? So I bought the book and made it for myself. And it didn’t disappoint.
To be honest, until I made these cookies I didn’t believe that a cookie could taste good without some type of nuts in it. I thought that the one and only recipe that I ever needed was the DoubleTree Hotel’s famous Chocolate Chip Cookies, which happens to be one of the most popular recipes on this blog. But then after I made a batch of Tara’s version, I was happily surprised.
I knew that the combination of sea salt and dark chocolate would not disappoint, but wasn’t sure that they would be enough to compete with DoubleTree Hotel’s recipe without any nuts in it. But they did. And in an incredibly delicious way.
On a final note, even though in the recipe below, it instructs you to bake them right away, I almost never bake cookies on the same day. Instead, I cover the baking sheet with stretch film and let it rest in the fridge overnight. Over the years of baking, I learned that letting the batter rest overnight deepens the flavor immensely. And not just for cookie recipes, I do this for cake batters as well.
Also, I never bake all of the cookies on one day. After I let them sit in the fridge overnight, I place them in a large Ziplock bag and keep them in the freezer. That way whenever I want cookies, I can quickly bake some. If you do the same thing, make sure to take them out of the freezer 45 minutes prior to baking and increase the baking time 3-4 minutes.
Really Good Chocolate Chip Cookies with Sea Salt
Ingredients
- 8 ounces 2 sticks unsalted butter
- 3 1/4 cups (16.25 ounces) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon Kosher salt, I used Diamond brand
- 1 1/2 cups (10.5 ounces) light brown sugar
- 1/2 cup (3.5 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces 70% baking chocolate, chopped (I used Varlhona brand)
- Flaky sea-salt, I used Maldon Salt
Instructions
- Pre-heat the oven to 360 F degrees. Line three baking sheets with parchment paper. Set aside.
- Place butter in a saucepan and heat in medium-low heat until it is melted. Do not let it boil or sizzle. All you want is for it to completely melt. Take off the heat and set aside for it to cool.
- Meanwhile, sift the flour, baking powder, baking soda, and salt in a mixing bowl. Set aside.
- In a separate large mixing bowl, whisk the sugars and melted butter. Whisk in the eggs one at a time. Stir in the vanilla extract.
- Switch to a silicon spatula (or a wooden spoon) and fold in the dry ingredients. Mix just until incorporated.
- Add in the chopped chocolate and mix until equally distributed throughout the dough.
- Using an ice cream scoop (I used 2” ice cream scoop), divide the dough into smaller portions. Arrange them on baking sheets, leaving 3 inches in between each.
- Sprinkle each cookie with sea salt. Bake on sheet at a time, until the tops are cracked and lightly golden, but they are still soft in the center, 10-12 minutes. Also, make sure to rotate the pan halfway through the baking process.
- Once baked, let them rest in the sheet pan for 2-3 minutes and then transfer to a wire rack. Let them cool for 20-25 minutes. Serve.
- Keep the cookies in an airtight container for them to keep their freshness up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Tara O’Brady’s Seven Spoons: My Favorite Recipes for Any and Every Day
Cookies are not something we really make or eat in Ireland, it’s generally other types of biscuits. I don’t think I’ve ever actually made cookies come to think of it….I have a strong hankering to make these though. I’ll let you know if I’ll be a convert 😉
This recipe, for SURE, is a great place to start. Please do let me know how they turn out!
She tested 700 cookies for this recipe ONLY!!! Ok now, I am sold. I hardly ever make cookie, but I am SURE I am going to make this one. Thank you so much for sharing, Aysegul.
I also LOVE LOVE LOVE your photos. Cookies are styled in a different way than the usual stacking up. The styling is fresh and beautiful, Aysegul. I wish I thought of that. <3 <3 <3
Pang,
I know, right? 700 cookies is a commitment in my book.. 🙂
I have been experimenting with horizontal food photos. I find that there is something so romantic if it is done right. Thank you so much for your kind comments. But you can always steel the idea as an artist (if you haven’t already read the book “Steel Like an Artist” – I highly recommend it), I would be honored if I can inspire such a talent like yourself. 🙂
Cheers!
these look SO good!! and the pictures are stunning. great work <3
Hi there! I am wondering if these cookies spread out a lot? and do you flatten the cookies a little before baking them? Thank you! x
cant wait to make them!
Hello Jennifer P,
They do spread out a little bit. That is why Tara suggests that you leave 3 inches in between cookies. You can flatten them, but I didn’t.
Also like I mentioned in the blog post, I let them sit in the fridge overnight. So they were somewhat firmer. As a result, they didn’t spread out as much.
Let me know if I can answer any other questions. Cheers!
Thank you for your reply Aysegul! 🙂 just another question, do you bake them right away from the fridge at the same temperature?
thanks again! x
Hi Jennifer,
You can, but I usually take it out 30-45 minutes before baking, place on a baking sheet lined with parchment paper and let it sit on the counter. And then bake them. I recommend allowing them to bake 2-3 minutes longer while keeping a close eye on it.
I am here, let me know if you have any more questions. 🙂
Thanks Aysegul! didn’t turn out as pretty and flat as yours! but the taste is pretty good 🙂
I’ve been hearing about these cookies and your gorgeous photos are definitely making me want to try them! Just lovely.
These look so good, Aysegul! I also love the way you styled them with the old book pages. I have heard about Tara’s famous cookies – everyone loves them – so I will definitely have to give them a try. Thanks for sharing the recipe! Also, I need to check out those DoubleTree Hotel cookies you mentioned. I’ve never heard about their famous cookies before, but now I must give it a go! 🙂 Gorgeous post as usual <3
These cookies look delicious! And the effort it took to produce this recipe! 700 cookies!!!
Thank you for your tips on letting dough rest overnight. It definetly makes a difference!
I know, right? Crazy. But they are so SO delicious. Totally worth the effort. 🙂
As a person who doesn’t like anything to sweet It’s hard for me to find the right combination from a cookie or any dessert before I get turned off, this recipe sounds perfect, bittersweet chocolate and salt! I’m going to have to try this, thank you for sharing and as always beautiful styling! X
We are similar in that sense, I like savory more than sweet. But then sometimes a recipe like this comes along and I find myself eating cookies breakfast, lunch, and dinner. 🙂
Thank you for your kind words Adriana.
These cookies look perfect and I love your photography of them. Definitely a recipe I am keen to try. Pinned!
Thalia.. Thank you so much for your kind words. I really appreciate it. Cheers!
These look beyond delicious!! Might try them soon!
http://bloglairdutemps.blogspot.pt/
Hey Miranda! Thank you so much for your kind words. They were truly delicious. 🙂