Salty/Sweet is one of those combinations that always gets me… I love the beautiful colaboration between sweet & savoury and this cookie recipe does it really well. These soft almost gooey cookies are super addictive and the salt adds a sort of sophisticated, grown-up flavour to a favourite childhood snack.
It’s important that if you’re making this recipe you don’t use fine table salt as it has a stronger saltiness than sea salt flakes and it lacks texture. If you don’t have sea salt flakes in your kitchen, it’s time to add that to your supply. I pretty much use sea salt flakes exclusively unless I’m salting popcorn or french fries. Flakes are so much better to cook and bake with in my opinion and so delicious when sprinkled over food before eating. Should you decide to proceed without sea salt flakes, then simply skip them as regular table salt will ruin these delicious little sweet treats.
Tip:
This recipe turns out soft and doughy cookies and you can keep these (or any other cookies you bake) nice and chewy by storing them in a plastic lidded container or a zip lock bag with a slice of plain old grocery store white bread. The bread becomes hard and the cookies remain soft – it’s a trick I learned many years ago and it never fails. You can use this trick with pretty much any cookies to keep that soft baked texture.
Ingredients
- 300g self-raising flour
- 100g plain white flour
- 150g dark chocolate chips or buttons
- 1 teaspoon sea salt flakes
- 170g salted butter, softened
- 150g light muscovado sugar
- 100g white caster sugar
- 2 large eggs, lightly beaten
- Additional sea salt flakes for sprinkling
Method
- Preheat the oven to 180°C / 160° Fan / 350°F. Line two large baking trays with baking paper and set aside.
- Add the self-raising flour, the plain white flour, the chocolate chips and salt to a mixing bowl and stir to combine with a wire whisk.
- Cream together the butter with both kinds of sugar in a large mixing bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment until it’s all combined and smooth. Add the eggs and continue beating until well mixed, dark & runny.
- Add the dry ingredients and little at a time, continuing to beat until just mixed and then set the dough int the fridge for about 10 minutes or so until firm.
- Use a spoon to scoop out little mounds onto the baking tray, allowing space for them to spread as they cook. Press the top of each cookie a little with the back of the spoon and sprinkle a little sea salt on top of each one. Start with one tray so you can scoop the second tray of cookies while the first one is baking.
- Bake in two batches (or more if needed) for 7 to 8 minutes or until the cookies are starting to look done, but slightly doughy and gooey. When taking the baking tray out of the oven, give it a slam or two on a protected countertop or the top of the stove to settle the cookies a bit.
- While the cookies are still warm, use a drinking glass to cover a cookie and move it in a circular motion, swirling around the cookies to give them a perfect round shape and leave them to cool for about 10 minutes on the tray before eating or removing to a wire rack to cool completely before storing in an airtight container.
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