As I was baking these cookies, I had Drake’s song, “Fancy, ” stuck in my head. The words kept running through my mind, over and over: “Oh, you fancy, huh?”
Why yes, Drake, I am fancy.
(Truth be told, I’m not all that fancy. But these cookies? They’re pretty darn fancy.)
I took a relatively simple recipe for Salty Chocolate Chunk Cookies, and I fancied them up a bit. I am not going to post a full recipe here, rather, I’ll just share my edits and changes to this classic chocolate chunk cookie:
*I used a combination of Mast Brothers Crown Maple Chocolate and Woodblock Venezuelan Dark Chocolate. (The whole reason I decided to make these cookies is because I had odd ends and bits of a few different specialty chocolate bars, so I decided to chop them up and make the best cookies ever.)
*I used a coarse and flaky sea salt from a local Oregon salt producer, Jacobsen’s Salt Co.
*I used duck eggs instead of chicken eggs!
*I skipped the powdered sugar and upped the brown sugar, plus I added a teaspoon of blackstrap molasses.
*Lastly, I added in 1 tablespoon of fresh thyme leaves into the batter.
And that, my friends, is how I made fancy cookies. I was really pleased with the end result — they were chewy and chocolaty with just a touch of salt. (Next time, I might add a bit more thyme as the flavor got a bit lost next to the dark chocolate and sea salt).
I encourage you to play with the recipe and come up with your own fancy alterations. When it comes to chocolate chip cookies, it’s hard to go wrong. Stick with the basic sugar, flour, egg, and butter proportions — but the rest is up to you, my friends. Be fancy.