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
- 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
- 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.)
- ½ cup softened butter
- 1 (8 ounce) package cream cheese (I warm it slightly)
- 4 cups icing sugar
- ½ tsp. cinnamon
- pinch of salt
- 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.