I am super pleased to share the newest chapter of my Be My Guest series today. I’ve been following Ashley from Not Without Salt for years now and admire her work immensely. I asked Ashley when I first started the series last year if she would like to participate. She agreed to join me here on the blog if I gave her a bit of time since she was working on her first cookbook. Her cookbook will be ready just in time for Christmas and I can’t wait to get my hands on it. Ashley’s style of photography is different than many blogs I follow – she uses simple backgrounds and gets really close to her food – the mood she instills is inviting and her stories capture my attention. In addition to some of my favourite recipes, such as this tomato pesto, she also shares beautiful travel photos on her blog. Last and definitely not least, she was also the Saveur Best Food Blog winner in 2013.
Today Ashley wanted to share her salted chocolate chip cookies recipe. It’s her signature recipe and it’s so popular that I’ve seen it pop up on Twitter and Instagram because her foodie friends are raving about them. I made them just in time for a big BBQ at our house – they were the perfect finish to our evening. This recipe is great, easy to make and yields a ton of cookies. Thank you Ashley for joining me on the blog today!
- 2 sticks butter (8 oz)
- 1/4 cup white sugar (2 oz )
- 1/4 cup Turbinado sugar (2 oz )
- 1 3/4 cup light brown sugar, packed (12 oz )
- 2 eggs
- 2 tsp vanilla (1/4 oz)
- 3 1/2 cup All Purpose flour (1 lb. )
- 1 1/2 tsp Baking soda
- 3/4 tsp salt
- 1 lb. chocolate (use the best quality chocolate you can afford. With a serrated knife cut chocolate chunks roughly 1/2 inch)
- 1/2 teaspoon good quality salt, for sprinkling on top before baking
- Cream the butter and the sugars until very light and fluffy, about 5-7 minutes on medium high. Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the chocolate.
- If you so choose, and I do recommend that you do, sprinkle a very fine dusting of good quality sea salt. Fleur de Sel or Murray River Pink Salt are my recommendations.
- Bake at 360* for 12 minutes. They should be lightly golden on the outside but still look gooey on the inside.
This recipe can easily be halved but also, the dough freezes beautifully. You can see in Ashley's photos that they also work well to make ice cream sandwiches!