I don’t often make sweets because I don’t have a much of a sweet tooth, and neither does my husband. But these are not your run-of-the-mill, overly-sweet, cookie-table cookie (if you’re not familiar with the Pittsburgh “cookie table,” read this). This is a salty-sweet grown-up’s chocolate chip cookie: think chocolate-covered pretzel, but perhaps slightly more sophisticated, and in cookie-form. Delicious!
I felt compelled to make these for a somewhat special occassion. Kelly from PGH Box was at our loft last weekend for a photo shoot, and I thought it would be nice to create some fun treats for her visit. If you are not already familiar with her blog, I highly encourage you to check it out. She takes absolutely stunning photographs of homes all around our fantastic city and shares them on her site. I’m an architect, so I’m completely obsessed. But it’s great for anyone who’s curious to check out houses in different neighborhoods, for decorating ideas or even some DIY inspiration. Thanks to Kelly for showcasing beautiful Pittsburgh interiors, and also to those featured on her blog for being so creative and stylish! Our loft will be featured on PGH Box soon, so be sure to subscribe to get her latest updates!
This recipe features wonderful and unique ingredients: chocolate chips from Mon Aimee Chocolat, Madagascar vanilla bean from Penzey’s Spices, and fresh thyme from the Farmers’ Market. It is adapted from a New York Times recipe for Jacques Torres’ chocolate chip cookies.
This recipe makes 1 1/2 to 2 dozen large cookies.
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
1 vanilla bean
2 tablespoons of chopped fresh thyme
1 package (about 2 cups) dark chocolate chips (at least 60 percent cacao content)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Slice the vanilla bean lengthwise and scrape out the tiny seeds with a knife. Set aside to combine with wet ingredients. If you like you can save the pod to make vanilla-infused syrup.
3. Using a mixer fitted with paddle attachment, cream butter and sugars together until evenly combined. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and thyme. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in the chocolate chips. Press plastic wrap against dough and refrigerate, at least overnight. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
5. Scoop 6 generous golf-ball sized mounds of dough onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer cookies to a wire rack for cooling. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Click here to download a printable PDF of this recipe.