Think of these as your favorite chocolate chip cookies from childhood, all grown up. Dark chocolate chips accenting with aromatic coarse Cherrywood Smoked Sea Salt sets off the flavor of the chocolate and adds complexity.
Prep time: 0 min
Cook time: 30 min
Total time: 30 min
Ingredients
Makes 30 cookies
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1/2 Cup Unsalted Butter, at room temperature
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1/2 Cup White Sugar
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1/2 Cup Granulated Brown Sugar
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1 Large Egg
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1 Teaspoon Madagascar Vanilla Extract
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1 1/4 Cups All-Purpose Flour
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1/2 Teaspoon Baking Soda
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1/4 Teaspoon Kosher Sea Salt Flakes
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1 1/2 Cups Dark Chocolate, chopped
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1 Tablespoon Cherrywood Smoked Sea Salt
Directions
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Preheat oven to 300°F. Line two baking sheets with parchment paper, and set aside.
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In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugars together until pale and fluffy. Add egg and vanilla extract and beat for 1 minute.
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Whisk together flour, baking soda and regular salt in medium bowl. Add dry mixture to wet mixture, and beat on low speed until just incorporated. Mix in dark chocolate pieces.
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Drop tablespoon-sized scoops of cookie dough onto prepared baking sheets, leaving about 2 inches of room between cookies. Sprinkle generously with Cherrywood Smoked Sea Salt.
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Bake cookies until just golden brown, about 15 minutes. Remove from oven and allow to cool on pan for 5 minutes.
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Transfer to a wire rack to cool completely.