Elia's Chocolate Chip Cookies
Twelve-year old Elia Min developed these cookies for Rubies + Diamonds, the glamorous cafe located in the Columbia Square development in Hollywood that her mother, Jean Shim, founded.
Min’s cookies have that ideal combination of being slightly crisp and caramelized on the outside and still soft on the inside. She uses Valrhona 71% dark bittersweet chocolate and smashes the discs before incorporating them into the cookie dough. Each cookie is then sprinkled with Maldon sea salt — a trick also favored by pastry chefs considerably her senior.
From the story: The mother and daughter team at the heart of Rubies + Diamonds
Elia's chocolate chip cookie recipe
Heat the oven to 325 degrees. In a large bowl, whisk together the flour and baking soda.
In the bowl of a stand mixer, or in a large bowl using an electric mixer, beat the butter and sugars until light and fluffy, 3 to 5 minutes. Over low speed, slowly beat in the salt and vanilla, then the eggs, one at a time. Slowly beat in the flour mixture until fully incorporated to form the dough, then stir in the chocolate pieces.
Place 1/4 cup of the mixture onto parchment-lined baking sheets, spacing the cookies 3 to 4 inches apart, as the cookies will spread as they bake. Bake the cookies, 1 sheet at a time, until the edges are crisp and golden and the centers are soft, 12 to 18 minutes depending on the oven and temperature of the dough. Rotate the sheet halfway through baking for even coloring.
Cool the cookies for 2 minutes, then sprinkle Maldon salt lightly over the center of each before cooling completely.
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