Monday, September 17, 2018

Salted Chocolate Chip Cookies

We're on the outer edges of Hurricane Florence. On Monday a week ago, the bread shelves at the grocery store were empty. On Tuesday I heard Walmart had put a five gallon limit on water. Wednesday was nice, but everyone was talking about the coming storm. So now she's here. At least the feathery edges of the storm are here. We're very lucky and our hearts go out to everyone without power and whose homes have water in them.

But it's bleak and dreary. As I walked Baron in the cold rain, I was overcome with a need for one of two things—chocolate pudding or chocolate chip cookies.

A friend gave me a gift of assorted salts some time ago. The smoked ones were interesting but my absolute favorite was the Maldon Salt flakes. And the more I thought about chocolate chip cookies, the more I thought they would be delightful if they were salted. This is the result.

Salted Chocolate Chip Cookies
(makes about 27 cookies depending on the size of the cookies)

1 stick (8 tablespoons) unsalted butter, softened

1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt

2/3 cup dark brown sugar
1/3 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups semi-sweet chocolate chips

Malden Salt flakes

Take the butter and egg out of the fridge to come to room temperature. Preheat oven to 350. Cover a baking sheet with parchment paper.

Measure flour, baking soda, and Kosher salt into a bowl. Blend well with a fork. Set aside.

Cream the butter with the sugars. Beat in the egg and then the vanilla. Slowly add the flour mixture, scraping the bowl to combine thoroughly. When well combined, mix in the chocolate chips. Scoop out the dough according to the size of cookie you want. They will spread a little bit, so leave room between them. Gently flatten the tops just a bit and sprinkle a tiny amount of salt flakes on each cookie. Bake 10 -12 minutes and cool on a baking rack.

If you don't need all the dough, roll the remaining dough into a log, wrap in wax paper, slide into a freezer bag, and freeze until needed.

Coming in November!


  1. While I am glad you shared the recipe and I am so excited for the new book to come out, I am mostly hoping you and your family are safe.

  2. Glad to hear all is well in your parts. And Maldon Flake Salt is FABulous stuff, terrific on chocolate chip cookies and on oatmeal cookies, too!

  3. These cookies sound so delicious. Love chocolate chips and the salt would be lovely with them.

  4. I groaned when I saw this--that's how much I could go for one of these right now!

  5. When in doubt, apply chocolate!