Smoked Sea Salt Chocolate Chip Cookies
Friends, I’m going to be completely honest with you here. In order to get this post written I’m working on a task & reward system. See, I had the best of intentions to write a witty & entertaining post all about these smoked sea salt chocolate chip cookies, but then my new cookbook arrived & before I knew it, I’d already spent hours lovingly reading each page while the daylight slipped away. Now we’re here, dinner finished, night fast approaching, and still no blog post.
Task: write one paragraph. Reward: read one chapter in the book. Win!
I shouldn’t have that much writing to do. Really – how much convincing do you need to make cookies? Cookies that have been heavily laden with chocolate chunks & generously sprinkled with smoked sea salt? Cookies that are so crispy on the outside, but still mysteriously chewy in the centre? Every time these cookies have come out of my oven they’ve been the most complemented cookies I’ve made. I have yet to meet someone who didn’t love them after the first bite, apart from a 4-year old kid.
I’m just going to let the pictures do the rest of the talking while I continue salivating over my new book, talk next week!
Hot tip: Smoked Sea Salt Chocolate Chip Cookies are always better with a big glass of cold milk.
Smoked Sea Salt Chocolate Chip Cookies
INGREDIENTS
- 113 g salted butter, at room temp
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup plain flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 cups dark chocolate chunks
- smoked sea salt, for sprinkling
DIRECTIONS
- Preheat the oven to 180C & line two baking sheets with parchment paper; set aside.
- In a large bowl, use an electric whisk to beat butter & sugars together until pale & fluffy. Add the egg & beat in thoroughly, maybe 1 minute. Add the vanilla extract & beat to incorporate.
- Using a wire sieve, directly sieve the flour & bicarbonate of soda into the large bowl. With the whisk on low, beat until everything is just incorporated. Finally, use a spatula to mix in the chocolate chunks.
- Dollop the cookie dough by the 2 tablespoonful onto prepared baking tins. Leave about 2 inches of room between each cookie & sprinkle generously with smoked sea salt.
- Bake cookies for 18 minutes, or until just golden brown. Remove from the oven & allow to cool on the pan for 5 minutes before removing to a wire rack to cool completely.
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
For more cookies, click here.