I had been reading over a new cookbook from Stacy Adimando, and “Cookiepedia” instantly drew me in. Most cookbooks with sweets usually have a sweet soft spot for me because I can always use inspiration in the kitchen. This Cookiepedia will be your most trusted companion in the kitchen and contains dozens of the best recipes for a variety of delicious cookies. It’s a well-thought and organized cookie book for any home baker, and I will be using some of the recipes in the coming months of holiday treats.
Coincidentally, the Foodbuzz Tastemaker program had sent myself some samples of Ghirardelli Intense Dark Chocolates of Sea Salt Soiree, Twilight Delight, and Midnight Reverie. LOVE. Well, I could have easily eaten the fancy selection of chocolates by themselves, but that was the easiest and most obvious choice. I wanted to highlight the intense chocolates using one of Stacy Adimando’s recipes. Chocolate chip cookies were the logical choice and are the quintessential classic treat. It was an easy substitute of the bittersweet chocolate chunks for the Ghirardelli Sea Salt Soiree, it seemed like a perfect match in cookie heaven. The other two seemed perfect for brownies or triple chocolate chip cookies, both to be made at a later date in my kitchen.
These soft and chewy cookies were intensified to a sweeter level with the sea salt soiree. Sea salt soiree is a dark chocolate with bits of almonds and sea salt. These seriously were the best chocolate chip cookies that I have baked in a long time. Soft, chewy, and the chocolate had melted in your mouth. I did follow Stacy’s tip of chilling the dough before baking the cookies away, and it created the ultimate chocolate chip cookie.
Sweet and sinful chocolate heaven.
Chocolate Chip Cookies with Sea Salt Soiree
Adapted from Cookiepedia
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
⅓ cup sugar
½ cup light brown sugar
1 large egg
¾ teaspoon vanilla extract
1 cup (8 ounces) Ghirardelli’s sea salt soiree chocolate chunks, or bittersweet chocolate chips
Preheat the oven to 350 degrees and line baking sheets with parchment paper or silpat.
In a small bowl, sift together the flour, baking soda, and salt. Stir to combine.
In the bowl of the stand mixer, cream the butter and sugars until light and fluffy Add the egg and and vanilla extract and mix until combined. Add the flour mixture into the butter mixture on low speed until they are combined. Fold in the chocolate chunks.
*Tip: For the thickest, chewiest cookies, chill the dough for 1 to 2 hours or overnight. Roll it up the cookie dough in parchment paper, and slice up the cookies when ready to bake.
Using a small cookie scooper, scoop about 1 heaping tablespoon onto the prepared baking sheet. Add a pinch of kosher salt to each cookie if desired. Bake for 8 to 10 minutes, rotating the sheets halfway through baking.
Remove from oven, and place on cooling rack. Enjoy immediately or wait until the cookies have completely cooled.
Yield: 24 cookies
*Disclaimer: The product was provided to me as part of the Foodbuzz Tastemakers Program. No other compensation was received for this post. The post was written by myself and all opinions expressed are solely mine.
**Thank you to Quirk Productions for sending myself a copy of Cookiepedia to review, too.
Review: A heavenly chocolate chip cookie perfected with the sea salt soiree chunks, bittersweet chocolate chunks might be just as tasty. My husband’s office was lucky enough to get my test batch of these cookies, and I told they were a hit with at his regional meeting. Thank goodness he brought in my sweets on meeting day, what a way to make a sweet impression with your fellow employees.