CHOCOLATE CHIP CAKIES

I came up with the name ‘cakies’ after creating a new recipe for cookies that were thicker in size than conventional cookies. My husband is a big cookie eater and I am more of a cake eater, so combined we are both satisfied. The sea salt sprinkle is the extra little kick in the cakies. This is my favorite food to give away to friends, but I have to be fast before my husband eats them all.

INGREDIENTS (makes about 28 cakies):

• 8 ounces (225 grams) unsalted melted butter
• 15 ounces (425grams) bread flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ounce (30 grams) granulated sugar
• 6 ounces (170 grams) light brown sugar
• 1 large egg
• 1 large egg yolk
• 1 ounce (30 grams) whole milk
• 1 ½ teaspoons vanilla extract
• 12 ounces semisweet chocolate chips
• Sea salt flakes

TOOLS:

• Kitchen scale
• Sifter
• Hand mixer
• 1 medium bowl
• 2 large measuring cups
• Cooling rack

DIRECTIONS:

(Prepare all ingredients separately before mixing them together)

1. Melt the butter in the microwave or in a pan over low heat. Set aside to cool slightly.
2. Sift flour, salt & baking soda into one of the large measuring cups
3. In another measuring cup, whisk together the whole egg, egg yolk, milk and vanilla extract.
4. In a medium-sized bowl, pour in the melted butter, sugar and brown sugar and beat the mixture together with a hand mixer on medium speed for about 2 minutes.
5. Reduce the hand mixer speed and slowly add the egg mixture until thoroughly combined, about 30 seconds.
6. Gradually add the flour mix to the bowl, while mixing (make sure to scrape the sides of the bowl). Once the flour is worked in, drop the speed to low and add the chocolate chips. Chill the dough for an hour in the refrigerator. I use 6 ounces of bittersweet chocolate chunks (chocolate cut in bigger pieces) and 6 ounces of chocolate chips.
7. Preheat the oven to 375 ⁰F (190⁰C) and place the rack in the top third and bottom third of the oven.
8. Scoop the dough into small balls and place them onto parchment-lined sheet pans. Sprinkle with sea salt flakes and bake 2 sheets at a time for about 15 min or until the cakies are slightly browned. Rotate the pans halfway through.
9. Remove from the oven and slide the parchment with cakies onto a cooling rack.  Wait for at least 5 minutes to cool and then enjoy.