If you happen to have some sea salt flakes, try some Sea Salt Chocolate Chip Cookies. I have been making these with Maldon smoked sea salt flakes, and they may be my new favorite cookies. Actually, they are good even without the salt, but the salt ramps up the flavor.
Topping chocolate chip cookies with Maldon sea salt flakes gives them a great flavor, but more importantly it adds a crackly texture. For this recipe I’ve used both regular sea salt flakes and Maldon smoked sea salt flakes. The cookies are “normal” size rather than jumbo, and the texture is kind of dense and chewy with crispy edges. In my opinion, it’s a texture that partners best with chocolate chunks rather than chips, but use whatever you want.
- 2 sticks (230 grams) unsalted butter, room temperature
- 1 cup white sugar sugar (200 grams)
- 1 cup packed dark brown sugar (200 grams)
- 2 teaspoons vanilla extract
- 2 extra-large eggs, room temperature (110 grams total)
- 1 teaspoon kosher salt (such as Morton measures like salt)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/2 cups well-stirred and aerated unbleached all-purpose flour (11.25 oz/315 grams)
- 2 bags good quality chocolate chunks (12-16 oz)
- Maldon sea salt flakes for garnish
- In large mixing bowl, beat the butter for about 30 seconds or until creamy. Add both sugars and beat for 2 minutes, scraping sides of bowl, then beat in vanilla extract. Continue beating until smooth.
- Add one egg and beat on low until blended, then add the second egg and beat on low until blended. Add the salt, baking powder an baking soda and beat until blended.
- Gradually add the flour, stirring until fully incorporated. Stir in the chocolate chunks.
- Dump batter onto a large sheet of plastic wrap and press it all together. Chill for about an hour, then divide batter into about 40 chunks. Shape the chunks into neat balls. Put the balls of dough in a zipper bag and chill overnight.
- To bake, preheat oven to 350 degrees F. Arrange balls of dough 2 1/2 inches apart on lightly greased baking sheets and bake one sheet at a time for about 12 minutes or until edges are brown and centers appear set. Remove from oven and immediately sprinkle sea salt on top. Let cool on tray for about 2 minutes, then carefully transfer to a wire rack to finish cooling.
And speaking of chocolate chip cookies, I ran across this in article in the Chicago Daily Herald and thought it might be helpful — Key to Blue Ribbon Cookies.