Don’t get me wrong, I eat my fair share of chocolate. Probably even more than my fair share of chocolate. But if there’s a choice between something sweet and something savoury, I’ll choose the savoury option 99 per cent of the time.
I’ll always choose chips (crisps) over biscuits. Yes, I’ll even choose them over cookies.
I blame the salt.
But these cookies, these delightfully chewy cookies are equally sweet, chocolaty and salty. And when they’re fresh out of the oven, so soft that they’re curving over and the choc chips are still gooey, well, something magical happens when you take you first bite.
We had a public holiday today for a sporting event… think what you will about that… and seeing as though we are really not sports-orientated people, a group of us decided to do the least sporty thing we could thing of… have a Buffy the Vampire Slayer marathon.
There was even a runsheet organised for the day and what kind of snacks were and were not acceptable. These cookies were listed. Twice.
They are that good.
The first time I made them we gorged on them. And I still had enough cookies to take to work the next day so that we wouldn’t eat them all. And everyone who tried them came up to me with wide eyes, making noises you generally don’t want to hear at the office…
Yep, they’re that good.
Even though these cookies don’t taste overly sweet, they do have a fair bit of sugar in them. This is why you should share, you know, cookie style – two for you, one for someone else; two for you, one for someone else… Which is why I am being so very generous and kind by bringing these to the Fiesta Friday #88 party, this week co-hosted by Angie @The Novice Gardener, Julie @ Hostess At Heart and Liz @ Spades, spatulas, & spoons
Salt Choc Chip Cookies
- 430g plain flour
- 1½ teaspoons bi-carb soda
- Pinch of salt
- 240g unsalted butter (at room temperature and chopped into small cubes)
- 230g brown sugar
- 200g caster sugar
- 2 eggs
- ½ a vanilla bean (seeds scraped*) or 1 teaspoon vanilla essence
- 150g dark chocolate chips
- Approximately 2 teaspoons Maldon sea salt flakes**
- Preheat the oven to 180°C (fan-forced) or 190°C (conventional). Line two large cookie sheets with baking paper and set aside.
- Sift the flour, bi-carb soda and salt together into a bowl and set aside.
- In a separate bowl, cream the butter and sugars until pale and creamy. Add the eggs, one at a time and beating after each addition, then add the vanilla.
- Mix in the flour, followed by the choc chips.
- Roll small tablespoon amounts of the dough into balls and place on the trays, leaving room for the cookies to spread. Press down on the dough lightly and then sprinkle some Maldon sea salt on the top of each cookie.
- Bake the cookies for 10 to 15 minutes, or until they are lightly golden.
* Don’t throw out the scraped vanilla bean – place it in some sugar to make vanilla sugar.
** Make sure to use sea salt, Maldon or not, but not table salt
Recipe by Camilla Clark.