These dark chocolate and sea salt cookies are the classier cousin of chocolate chip cookies. Dark chocolate gives them a rich, luxurious taste, and sea salt creates a'sweet-salty-I need more' loop!
Ingredient
– All purpose Flour– White Sugar – Golden Sugar – Egg– Butter– Vanilla – Dark Chocolate – Sea Salt
Direction
1
Beat the butter and sugars until pale and fluffy. This makes the butter lighter and aerated. This takes 2 minutes with my stand mixer. Beat in egg and vanilla.
2
Stir in flour, baking soda, and sea salt to make a smooth dough. The dough should be soft and sticky, not runny like batter. Do not worry if it is too soft—it will stiffen in the fridge.
3
Add chocolate chips. Simply add premade chocolate chips or chunks. Cut a chocolate bar into 1cm chunks. If chopped too small, they will melt into the cookie dough while baking.
4
Refrigerate dough for 1 hour. See 'how long to chill cookie dough' below When ready to bake, remove cookie dough from the fridge, preheat oven to 350°F / 180°C and line cookie sheet with parchment paper.
5
Bake cookie dough balls on the sheet. You can use an ice cream scoop or a large spoon to roll the balls by hand. Leave space between cookie balls to allow spreading. Do not press or flatten the cookie dough.
6
Bake 12 minutes until golden or brown. Sprinkle sea salt immediately after removing from the oven. Let cool for 10 minutes before removing from cookie sheet.
7
Chill the cookie dough for an hour. If you can plan ahead, 24 hours is ideal chill time. Prevent cookie dough escape by covering. Take it out of the fridge and warm it while your oven pre-bakes to make it easier to scoop or form into balls.