Roopa
This particular baking endeavour was largely inspired by the leftover icing I had from these purple velvet cupcakes. Once again, I looked to Sprinklebakes for ideas and came across this Mast Brothers Chocolate Chip Cookie recipe. It looked pretty phenomenal so I decided to make cookie sandwiches with that.
Admittedly, my version is the broke student version of these cookies. I used dark chocolate chips rather than a glorious chopped up sea salt chocolate bar. That said, the addition of the sea salt on top of the cookies still made these pretty amazing.
SEA SALT CHOCOLATE CHIP COOKIES
INGREDIENTS
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- 2/3 cup granulated sugar
- 2 eggs
- 2.25 cups flour
- 1 tsp. baking soda
- 1 tsp. sea salt
- 400g dark chocolate
- coarse sea salt
DIRECTIONS
- Preheat oven to 350F and line cookie sheets with parchment paper.
- Cream butter with sugar, and blend in eggs one at a time.
- Add flour, baking soda, salt, and 300g of chocolate.
- Spoon dough onto cookie sheets about 2″ apart
- Bake for about 10 minutes. Remove cookies and add more chocolate on top. Rotate pans and bake additional 5 minutes.
- Add coarse sea salt to cookies while still warm. Remove from pans onto cooling racks once cookies have hardened sufficiently.
CREAM CHEESE ICING
(This icing recipe was for cupcakes, so I just used the little bit remaining for the cookies.)
INGREDIENTS
- ½ cup softened butter
- 1 (8 ounce) package cream cheese (I warm it slightly)
- 4 cups icing sugar
- ½ tsp. cinnamon
- pinch of salt
DIRECTIONS
- Beat the butter and cream cheese until fluffy.
- Add cinnamon and salt. Gradually add icing sugar.
- If icing is too runny add more icing sugar. If icing is too stiff a little bit of milk or cream.
Chateau Gateau 