CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Salted Choc Chip Cookies

1

  • Overview
  • Ingredients
    8 items
  • Directions

Let’s make the ULTIMATE GOOEY SALTED CHOC CHIP COOKIES!  Crispy edges, melty chocolate, and that perfect hit of flaky sea salt on top—cookie goals, right? 😍

Makes ±16 Large Cookies

 

200 g   butter

140 g   soft brown sugar

120 g   castor sugar

1          egg and 1 egg yolk

230 g   cake flour

5 ml     bicarbonate of soda

            Pinch of salt

180 g   good quality choc chips

            Maldon salt for sprinkling

 

  • Cream the butter well then add the sugar.Cream well then add the egg and egg yolk.  Mix very well until incorporated and mixture is light and fluffy.
  • Sift together the flour, bicarb and the salt and add in two batches to the creamed mixture
  • Lastly mix in the chocolate chips and place the cookie dough in the fridge for 1 hour or overnight.
  • Preheat oven to 180°C and line two baking trays with baking paper
  • Scoop 50 g balls of dough onto the baking trays (or roll balls) – do not place them too closely together as they will spread.
  • Place baking tray in fridge for 30 minutes then bake for 10 minutes, open the oven and drop baking tray once or twice onto the oven rack.Bake for another 3 minutes then remove from oven
  • Sprinkle with a little Maldon salt and use a slightly larger cookie cutter to shape them neatly when they are still warm.
  • Repeat with the rest of the cookie dough