Chocolate Chip Cookies with grated chocolate and flaky salt are a favorite in our house. The secret is in how you prepare the chocolate. Everyone agrees, these are fabulous.
Natalie played her “going to college” card last weekend and asked that I make her favorite chocolate chip cookies. My only reservation to making these fabulous cookies is that they take a little extra effort. You need to grate some of the chocolate and then refrigerate the dough.
What makes this chocolate chip cookie recipe special
- It has three types of chocolate, chopped, grated and chips
- Refrigerating the dough gives the flavors a chance to come together for a richer dough
- Flaky salt on top brings out the chocolate flavor
What’s the best way to grate chocolate
Half the time when I grate chocolate, I end up loosing some skin on my knuckles. Two tips to avoid this: first freeze the chocolate bar so it’s not soft. Second, stop grating before you get to the end and just chop the last little bit. Don’t let the grated chocolate get melty or it will just make your dough brown.
How do you make this chocolate chip cookie recipe
Step 1: Grate 4 ounces of chocolate and chop 8 ounces of chocolate.
Step 2: Cream the butter and sugars and add eggs and dry ingredients, then add all the chocolate and refrigerate.
Step 3: Scoop out into balls, place on a baking sheet and sprinkle with salt and bake.
What you get is three different textures of chocolate, chopped, grated and chocolate chips which make these so much better than plain chocolate chip cookies. Don’t leave off the flaky sea salt on top, salt and chocolate are the perfect combination.
The recipe makes a ton so you can freeze some of the dough. I went ahead and froze some after scooping it into balls so that Taylor can put them in her freezer at school and just take out 2 or 3 when she is craving homemade cookies.
I have a hard time deciding which is my favorite chocolate chip cookie, is it this one or chocolate chip shortbread cookies, or Chocolate chip cookies with browned butter. I’ve decided that they are all my favorite, sometimes I’m just in the mood for different things. The shortbread are not as sweet, the browned butter have that great nutty flavor, but this recipe is more traditional just with different textures. You can’t go wrong whichever you choose.
Don’t have time to make cookies, then try some of these delicious favorites
- Chocolate caramel bark won’t take long to make
- Try some sprinkle blondies with chocolate chips
- Dried apricots are delicious in apricot bars with coconut in the crust
- If you’re a toffee lover, then you won’t be able to resist toffee bars
If you make Chocolate Chip Cookies with Grated Chocolate, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
I adapted this recipe from one I cut out of the NY Times years ago, I love their recipes.
Chocolate Chip Cookies with Grated Chocolate
- 20 tablespoons butter, 2 1/2 sticks
- 1 ¼ cups light brown sugar
- 1 cup plus 2 tbs sugar
- 2 cups minus 2 tbs cake flour
- 1 ⅔ cup bread flour
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 2 ½ tsp course salt
- 2 eggs
- 2 tsp vanila
- 8 ounces semi sweet choc bar chopped into chunks
- 4 ounces unsweetened chocolate grated
- 8 ounces semi sweet choc chips
- flaky salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- With an electric mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350º degrees. Line a baking sheet with parchment paper.
- Scoop dough with an ice-cream scoop and place on the prepared cookie sheet, then sprinkle lightly with sea salt and bake until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack to cool.
- Freeze the chocolate before grating
- When grating the chocolate, rate until you get close to the end and then chop the rest.
- Don't let the chocolate melt, freeze or refrigerate until ready to use.
- Refrigerate the dough at least over night before baking.
- You can freeze the dough.
- Don't forget to add the flaky salt to the top.