#017 - Chocolate Chip Cookies (Back in the Day Bakery)

Chocolate Chip Cookies (with some modifications)
(Bake In The Day Bakery Cookbook, by Cheryl and Griffith Day, or here)

2-1/2 cups unbleached all-purpose flour (Superfine Flour)
1-1/4 teaspoons baking soda
1-1/4 teaspoons fine sea salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 cup granulated sugar (1/2 cup)
1 cup packed light brown sugar (1/2 cup)
2 large eggs, at room temperature
2 cups semisweet chocolate chunks (Cadbury Milk Chocolate & Beryl's Dark Chocolate)
Fleur de sel for sprinkling (salt)
Position a rack in the lower third of the oven and preheat the oven to 350°F. Line two cookie sheets with parchment.

Sift together the flour, baking soda, and sea salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.

Add the eggs and mix for no more than 1 minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about 1 minute.

Use a large ice cream scoop or a ¼-cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading.

Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.

 Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centers. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.

Since I resume my blogging, guess it is time for me to join again the Bake Along Event for the first time this 2016. For this recipe, I need to use Fleur de sel in this Chocolate Chip Cookies it was actually salt for sprinkling. After baking, I've tasted the cookies myself. There are two things I found out, I reduced the amount of sugar (towards my family liking) and another thing is the "salt" itself really makes a lot of different to it. It is a salty goodness, some of us like it and some doesn't. If for me to bake another round, I will not reduce the sugar measurement. Both sugar and salt in it really balance up the taste. Don't Worry Ya!

The recipe itself can make approximately about 24 pieces, but I made about 12pieces. Can imagine the size of the cookies? Totally can be a copycat to Subway's cookies.

I'm linking this to Bake-Along #92 : Chocolate Chip Cookies together with 3 amazing bakers: Zoe, Lena ,Joyce and the rest who has been baking along too.