I had a reunion with my friend Kelsey for the first time in two years!! She’s off doing her doctorate in the United States, so we don’t get to see each other too often. Back in high school we used to love having baking dates, so some sort of baking was high on the reunion priority list! I made these cookies earlier this summer, but I had made them as cookie sandwiches. I almost felt like they’d be better as just cookies, since they had such an excellent flavour that was somewhat overpowered by the icing. I used milk and dark callebaut chunks to be fancy! The first batch was overbaked thanks to my deplorable oven, but the second turned out quite well. The original recipe can be found here.
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
- 300g milk chocolate chunks
- 100g white chocolate chunks
- 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 milk 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.