Hummingbird High Slice and Bake Cookies
I had to make four dozen cookies to bring to church on Sunday and had saved this recipe from Hummingbird High. It was perfect because it was a recipe I could make ahead and bake later. I knew I would be busy with my daughter's birthday festivities so I was able to make these the night before and get them all scooped and ready to go and refrigerated them in parchment paper in my cake pan. They baked up beautifully the next day and have that chewy, crispy texture that I love.
I used bittersweet chocolate feves from Winco's bulk section and then just gave them a rough chop before adding. I also used Kerrygold butter that I think makes a difference in the flavor when you are making something with such a large percentage of butter like frostings or cookies. I baked mine for about 11 minutes and they were perfect. I baked them right out of the fridge. I also just used regular sea salt to sprinkle over the top. I seriously want to get some Maldon sea salt or try this trader joe's salt she talks about in her recipe.
For the Chocolate Chip Cookie Dough:
(makes about 28 three-inch cookies)
- 1 cup (8 ounces // 2 sticks) unsalted butter, chopped into 1-inch squares
- 3 1/4 cups (16.25 ounces) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (11.25 ounces) dark brown sugar, tightly packed
- 1/2 cup (3.5 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 12 ounces bittersweet chocolate feves, coarsely chopped (see baker's notes)
- flaky sea salt (I used Trader Joe's pyramid salt)
For the Chocolate Chip Cookie Dough:
- In a medium saucepan over the lowest heat possible, melt 1 cup unsalted butter. There should be no sizzle, crackling or popping — just let the butter ooze into liquid without boiling, ensuring minimal moisture is lost. Stir regularly, until the butter is almost completely melted.
- In a bowl, whisk together 3 1/4 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1 teaspoon baking soda, and 1 1/2 teaspoons kosher salt. Set aside.
- Once the butter is melted, pour it into a large bowl and whisk in 1 1/2 cups dark brown sugar and 1/2 cup granulated sugar. The mixture may look like it will seize, but it will relax with a few seconds of stirring. Add 2 large eggs, one egg at a time, whisking briefly after each addition but only to combine. Stir in 2 teaspoons pure vanilla extract.
- Once the vanilla extract is incorporated into the mixture, switch from a whisk to a rubber spatula. Sprinkle the dry ingredients (from the 2nd step) over the mixture, and use the rubber spatula to mix in the dry ingredients. Once mostly blended (think: two or three smallish flour streaks left in the mixture), stir in 12 ounces coarsely chopped bittersweet feves. Be sure to bring any stray ingredients up from the bottom of the bowl, and continue mixing until the dough no longer looks dusty. If the dough seems warm or overly glossy, refrigerate for 5 minutes. Use a 1-tablespoon cookie scoop dough to measure out 3 tablespoons of dough for each cookie, using your hands to roll together to create a bigger ball of dough to make one cookie.
If Enjoying Immediately:
- If you plan on enjoying the cookies immediately, center a rack in the oven and preheat to 350 (F). Line two baking sheet pans with parchment paper.
- Arrange the measured out dough balls on the parchment-lined baking sheet pans, leaving 3 inches between each cookie. Sprinkle the tops of each cookie with flaky sea salt. Bake until the tops are cracked and lightly golden, around 10 to 12 minutes. Transfer the sheet pans to a wire rack to cool for at least 10 minutes, before enjoying immediately.
If Freezing and Enjoying for Later:
- Line a square or rectangular cake pan (the cake pan will obviously depend on how much cookie dough you have left) with wax paper. Take the measured out dough balls and line them in the pan — the edges of each dough ball should touch each other and the sides of the pan (see pictures above). Sprinkle the tops of each dough ball with flaky sea salt. Cover the top of the cake pan with another sheet of wax paper, using a rubber band to create a sealed top over the cake pan. If using an 8x8-inch square pan, slip the gallon Ziploc-bag over the pan and seal it close, squeezing out any excess air. If using a 9x13-inch pan, cover the wax paper-topped pan with another layer of plastic wrap. Transfer to the freezer and freeze until ready to use for up to 3 months.
- When ready to bake, center a rack in the oven and preheat to 350 (F). Line a baking sheet with parchment paper.
- Remove the frozen cookie dough from the freezer and use a serrated knife to slice however many cookie dough balls you want from the frozen clump. Arrange the measured out dough balls on the parchment-lined baking sheet pans, leaving 3 inches between each cookie. Use the back of your hand to slightly flatten the top of each cookie dough ball.
- Bake until the tops are cracked and lightly golden, around 18 to 20 minutes. Transfer the sheet pans to a wire rack to cool at least 10 minutes, before enjoying immediately.