Salted Chocolate Chip Cookies

salted chocolate chip cookies

Salted Chocolate Chip Cookies
From Stonesoup

Adapted from the talented Molly Wizenberg from Orangette. And I agree with Molly that these cookies are better when they’re cool. Straight from the oven they’re overpoweringly rich.

At the risk of being kicked out of the dark chocolate lovers club, these cookies are actually better with a lower cocoa content chocolate. I used a bittersweet or 58% cocoa chocolate and they were just right.

I’ve made quite a few changes to the original so please feel free to check it out over here. Basically I found it’s fine just using one type of flour and one type of sugar. I did try simplifying the raising agents as well but the results weren’t as good as using both baking powder and bicarb soda.

Be warned. These cookies are dangerously addictive.

After all these years I finally ‘get’ why some people get so excited about cookies. I’m convinced these cookies can pretty much convert anyone.

Makes about 10 huge cookies
150g (5oz) unsalted butter, softened
250g (9oz) light brown sugar
1 egg
225g (8oz) plain (all-purpose flour)
225-285g (8-10oz) dark chocolate

1. Whizz butter and sugar in a food processor or stand mixer until light and creamy. Add egg and mix until well combined.

2. Add 3/4 teaspoon baking powder and 3/4 teaspoon bicarb soda to the flour and mix to combine.

3. Fold butter mixture into the flour until only just combined.

4. Chop chocolate into chunks and add to the dough. Cover and refrigerate for at least 15 minutes but no longer than 72 hours.

5. When you’re ready to bake, preheat oven to 180C (350F). Line 2 baking sheets or trays with baking paper.

6. Scoop 1/3cup balls of dough and place on the prepared trays. Allowing room for them to spread. Sprinkle liberally with sea salt flakes.

7. Bake for 15 – 20 minutes or until cookies are golden. The bottom tray may need a little longer. Cool on the tray.

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  • Made these today for school lunchboxes.

    Have been playing around with making them a little healthier by replacing half the flour with ground kindreds (flax). And cutting the sugar back to 200g. No complaints! And I actually prefer the linseed texture – lighter, crisper and more melt-in-the-mouth

  • So excited to try these on a snowy 10 degree Colorado day! The dough tastes yummy. I’m at 5400 feet in altitude and I baked them for 13 minutes at 350 and I took them out of the oven when they were slightly puffed up because I like them chewy. They’re huge! I just had a few bites and they are delicious! Ummm…. only a few bites because I’m headed off to a crossfit class (ha, ha, ha). I’ll eat the rest of the cookie when I get back. Thanks for a great recipe!

  • *sigh* These cookies are inspirational! After enjoying this recipe many times, when my husband and I found ourselves in Seattle we took a bus across town to get to Molly’s Delancy to try her version. It was amazing. Honestly though, these are just as delightful and satisfying. Being able to make them on demand from the comfort of home is one of my favorite superpowers learned from you Jules. Thank you!

    • Katie!

      How great is Delancy?! I loved it so much when I visited that I did consider moving to Seattle. And as much as I loved the pizza, the cookies were the big winner for me too. Love the thought of baking amazing cookies as a ‘Superpower’.


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