These are from The Back In The Day Bakery Cookbook and are listed as one of the trademark items. They are a little different and very well received, as in: "You can make these any time." The unusual items are the chocolate chunks instead of chips plus the Fleur De Sel. I found that at Ohio City Herbs at the West Side Market and was able to skate with only buying 1 ounce of the specialty item.
Chocolate Chip Cookies
2 1/2 c. unbleached all purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. fine sea salt
1/2 lb. (2 sticks) unsalted butter, at room temperature
1 tsp. pure vanilla extract
1 c. sugar
1 c. packed light brown sugar
2 large eggs, at room temperature
2 c. chocolate chunks
Fleur De Sel for sprinkling
Position a rack in the lower third of the oven and preheat the oven to 350-degrees. Line cookie sheets with parchment.
Sift together flour, baking soda and sea salt. Set aside.
In the bowl of a stand mixer fitted with 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, 3-5 minutes.
Add the eggs and mix for no more than 1 minute; the eggs will not be completely incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1-2 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 1/4-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 15-18 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 center. Let the cookies cool on a wire rack.
Store the cookies in an airtight container for up to 3 days at room temperature.
Makes 24 cookies
My notes: The 2 cups of chocolate chunks added up to 1 bag of the Nestle chunks. I ended up with 6 cookies per baking sheet to avoid them baking together. These are large cookies and the salt is an unusual touch. Enjoy.
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