Sea Salt Chocolate Chip Cookies are one of my new favorites. Actually, they are good even without the salt, but the salt ramps up the flavor.
Maldon Sea Salt Chocolate Chip Cookies
Topping the cookies with salt 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 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.
Some Other Sweet and Salty Recipes
Recipe
Maldon Sea Salt Chocolate Chip Cookies
Flat, chewy, chocolate chip cookies topped with flakes of sea salt.
Ingredients
- 2 sticks unsalted butter, room temperature (230 grams )
- 1 cup white sugar (200 grams)
- 1 cup packed dark brown sugar (or mix light and dark) (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
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2 ½ cups well-stirred and aerated unbleached all-purpose flour (315 grams)
- 2 bags bags good quality chocolate chunks 12-16 oz
- Maldon sea salt flakes for garnish
Instructions
- 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 ½ 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.
Notes
Cookies taste best with dough that's been chilled overnight, but they're also good with dough that's been chilled for an hour.
Tried this recipe?Let us know how it was!
Jess says
Have you tried these yet? They're great!
bakingblonde says
MMMMMMMMMMMM I love me some good chocolate chip cookies. I do not need yet another recipe to try.........ah so many sweets, so little time!
Katrina says
These are good! I just made them. They are better than I thought they'd be! I baked them for exactly 10 min.
Jess says
Haha no! New cookie recipes are NOT helpful and only result in me eating tons of new cookie dough. 🙂
Kali says
Thanks for the link! The one time I watched cookie judging at a fair, they stacked the cookies in a tower to see if they were the same size, then flipped some over to see if the color was the same on the top and bottom. Those are two attributes you never think about when waiting to inhale cookies at home!
Katrina says
That's a good lookin'/sounding recipe. I want to try that one. And/or you try it and report about it. 😉 Either way, it looks like one I'll make sometime. I like the cake flour addition. Thanks for the link.