These chocolate chip cookies are adorned with Maldon Sea Salt Flakes, making them the epitome of cookie greatness. The recipe is simple yet delivers huge flavor, with the Maldon sea salt beautifully accentuating the chocolate chips. Perfect for savory dessert lovers, these cookies are decadent, delicious, and easy to make. Inspired by OXO's Cookies for Kids’ Cancer campaign, this recipe is a delightful way to bake for a cause.
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Lightly cream the butter and sugar together.
Add the eggs one at a time, mixing after each addition until smooth.
Mix in the vanilla extract, baking soda, and kosher salt.
Gradually add the flour and chocolate chips, mixing just until combined.
Refrigerate the cookie dough for 30 minutes.
Scoop the dough onto a baking sheet and sprinkle with Maldon salt.
Bake at 350°F for 7-8 minutes or until the edges are lightly golden.
Refrigerating the dough helps the cookies maintain their shape and enhances the flavor.
Use a silicone baking mat for easy cleanup and even baking.
Sprinkle Maldon salt just before baking for the best flavor and texture.
Can I use regular salt instead of Maldon salt?
While you can use regular salt, Maldon salt provides a unique texture and flavor that elevates the cookies.
Can I freeze the cookie dough?
Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.
What type of chocolate chips work best?
Semi-sweet chocolate chips are recommended, but you can use milk or dark chocolate chips based on your preference.
How do I know when the cookies are done?
The edges should be lightly golden, and the center should look slightly underbaked. They will firm up as they cool.
Can I make these cookies gluten-free?
Yes, you can substitute the flour with a gluten-free all-purpose flour blend.
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
