I've heard some mixed reviews about this cookie. Some say it's too salty or not their ideal CCC, and on the other hand some say that it's a perfect bakery quality cookie, amazing chocolate, perfect amount of salt and an all around great cookie! I'll be honest with you, the first day I baked the dough balls I was not very pleased. haha I actually really didn't like them, but I waited to have more the day after when the chocolate was set and I loved it SO much more. The chocolate just sings!
These are the Caputo's Sea Salt Chocolate Chip Cookies via Female Foodie. After watching her Instagram highlights and stories making these I knew I needed to try them! The dough sits in the fridge for 6-7 DAYS can you believe it!? I obviously did bake off a couple right after I made the dough, for research purposes of course. ;) I do see the difference! I far preferred having them in the fridge over baking them right away.
The cookies turned out prettier, the chocolate spread out more and layered so perfectly and the cookies became more golden during baking.
You also don't skimp on the salt on top.
This is definitely a cookie for someone that likes salt, and lots of it!
Check out the bakes on these 2 different cookies. The top was baked after the dough had been in the fridge for 6 days. The bottom was baked after the dough had been in the fridge for only an hour before baking.
This recipe uses cake and bread flour and it totally makes a difference. The cookies are fluffy, yet chewy and crunchy. The amazing quality chocolate from Caputo's really is needed to make these cookies just perfect.
Next time I'm going to try some Milk Chocolate from Caputo's and make this same recipe again because I think I'd love it even more with milk chocolate.
Which says a lot about this cookie. I don't prefer dark chocolate but I could easily eat a couple fo these cookies! haha Even the dough was delicious! And with chocolate pieces as big as that, it's got to be great right?
Really though, you leave the chocolate pieces whole when you put them in the mixer and as they are mixing they break up a little but these discs make it so you get glorious puddles of chocolate all throughout your cookie!
After you make your dough you portion them out in 4 oz. balls! That's a big cookie!! Cover in plastic wrap and keep in the fridge for 6-7 days. Trust them they know what they are doing.
Couldn't stop staring at (and eating) this dough! Or these baked cookies. They were just too pretty. I used Brooke's tips to make them look even better by forming them right out of the oven and it really did make them look so wonderful. The metal spatula really does the trick, when you're trying to press those sides of the warm cookie into a perfect circle!
I had it right out of the oven with ice cream, hot fudge and whipped cream and it was totally delicious. The cookie was still warm but still had some crunch to it, which was a nice surprise.
The moral of the story is get the good chocolate, get the fleur de sel, wait out the 6-7 days while you're refrigerating your dough, try it the day after you bake it when your cookie is completely set. It really does make a difference. You can find all the specialty ingredients at Caputo's.
Next week I'm making Joanna Gaines' Chocolate Chip Cookie Recipe!
It doesn't have any specialty ingredients just all the usual CCC necessities so make sure you have all the usual things on hand.
This post may contain affiliate links, but all opinions are my own.
No comments:
Post a Comment