Accidental Carmelized Chocolate Chip Cookies
This is one of those recipes that mid-baking, you look in the oven and think, “shit.”
What started out as six plump piles of raw dough gently sprinkled with sea salt ended up as one conjoined flat cookie that took up the entire circumference of the baking sheet. But, hey — it’s nothing a good spatula can’t fix! Yes, I learned my lesson the second time and remembered to put the dough in the freezer; but, man-o-man are these cookies delicious. With a substantial amount of sugar in the recipe, the cookie is a carmelized texture that is crispy enough to give the broiled sugar essence, but not as crispy as those store-bought cookie bark products.
If you want to go for the uni-cookie that I very successfully achieved with my first batch, do NOT put the dough in the fridge or freezer. If you are going for the carmelized-but-actual-cookie-shaped cookie, throw the dough in the freezer for at least 10-30 mins or the fridge for overnight.
Regardless of the shape or form you choose, enjoy this delicious treat. Although quite different from the cookies I tend to make on the daily, I enjoy the thin, delicate texture of this recipe, and I hope you do too.
Recipe
1½ cups all-purpose flour
1 1/4 granulated sugar
3/4 tsp. baking soda
3/4 cup (1½ sticks; 169 g) unsalted butter, room temperature
1/4 cup olive oil
1/4 cup light brown sugar
cup (50 g) granulated sugar
1 large egg
1 large egg yolk
2 tsp. vanilla extract
Chocolate chips (semi-sweet, dark)
Directions
Preheat over to 375 degrees
Make the dough by adding in the dry ingredients last
Place bowl with raw dough in the freezer for at least 10-30 mins or place in fridge overnight
Separate dough on a cookie sheet about 1/2 cup of dough
Sprinkle sea salt on raw cookie dough balls
Bake until the edges are crispy and the center still looks gooey about 10 mins