In a season of rich chocolates, red, green and blue everything, sparkles and champagne, I’m longing for the simplicity of the classic Chocolate Chip Cookie. These little bites of love do have a little special somethin’ of their own with a sprinkle of Maldon salt right out of the oven. Make a batch and keep them in that special place in the corner of the kitchen that’s just for you. #MomTreat

Maldon Salt amps up the salty goodness and the cacao chip gives it the superb balance.  Just lightly douse the cookie the second it comes out of the oven.

I realize it may sound like light treason to throw salt on top of America’s favorite cookie, but trust me on this – you will never, ever go back to the basic chocolate chip after this recipe.

One trick with this cookie is to scoop and freeze the cookies in balls.  Then, once they are set, pull them out and push out slightly with the palm of your hand.  This will even out the tops a bit, and give your cookie a chance to bake PERFECTLY in the oven.  This helps avoid those brown edges and uncooked middles.

I think you can begin to understand the addictive quality of these bad boys, so I’ll leave you to it.

OUR FAVES 

• Maldon Salt
• Ghirardelli Chocolate Chips

Photos by: Maria Hedrick Photography

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Maldon Chip Cookie

By TheSweetNerd  Cookies

November 21, 2018

• Prep: 15 mins
• Cook: 25 mins
• Yields: 2 Dozen

Ingredients

1 cup (8 oz) unsalted butter, at room temperature

1 cup sugar

1 cup dark brown sugar

2 large eggs

2 teaspoon vanilla extract

2 ½ cups flour, sifted

1 teaspoon kosher salt

1 teaspoon sea salt flakes

½ teaspoon baking powder

½ teaspoon baking soda

2 cups (8 oz) chocolate discs roughly chopped 53-64% cacao

Sea salt for garnish

Directions

1Dries: In a bowl, whisk flour, kosher salt, sea salt flakes, baking powder and baking soda.

2Base: In a mixer, cream together butter, then add sugar. Aerate until fluffy and light in color (4 minutes or so). Combine eggs and vanilla and add to mixer until well incorporated.

3Gradually add dries to the mixer until dough comes together. Turn out dough onto surface and add chocolate chips by hand. Don’t overmix.

4Bake: Scoop onto pan and bake at 350 for 8 minutes and rotate. Then, bake for 4 minutes more or until the edges carmelize and the tops set. Pull out cookies and sprinkle with Maldon Salt immediately.

5Tip: If you have the time, scoop the dough into balls and freeze them (they are perfect from freezer to oven). Once frozen, arrange on a sheet, and press down lightly with palm in the center of cookie (disk like, but not flat). You do this so they will cook more evenly and won’t burn on the edges.

Note: This recipe is from Mindy Segal, Cookie Love

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