We walked a few blocks to gather on a friends beautiful front porch, with a spectacular view towards downtown Fayetteville and beyond. After accepting a perfectly chilled glass of white wine, we settled into the sumptuous chairs, and helped ourselves to the appetizers that had been generously laid out while we discussed an upcoming dinner we had donated to a local charity, and would be hosting together.
I had baked cookies earlier in the day, and packaged up a portion for each couple to enjoy later at their leisure.
CHOCOLATE CHUNK COOKIES WITH SEA SALT POTATO CHIPS
2 cups unsalted butter, room temperature
2 cups light brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons hot water
3 cups flour
1 1/2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 ounce chocolate, chopped into 1/2-inch chunks
1 cup crumbled thick-cut potato chips
flaky sea salt, for finishing
Heat oven to 325F.
Using an electric mixer fitted with paddle attachment, mix butter and sugars on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 10 minutes. Mix in eggs, vanilla and hot water.
In a large bowl, stir together flour, cocoa powder, baking soda and fine sea salt. Add dry ingredients to wet and mix on low speed until completely incorporated. Stir in chocolate and potato chips.
Scoop tablespoons of dough onto ungreased baking sheets, two inches apart. Sprinkle flaky sea salt over.
Bake for 12 to 14 minutes. Let cookies cool slightly before removing from baking sheet.
Recipe adapted from The Wall Street Journal, October 2015