These dark chocolate sea salt cookies much like the ones you get from cookie stalls in malls, except better.
There’s no chalky aftertaste and the slightly bitter dark chocolate is perfectly offset by flakes of sea salt.
The cookie crumb itself is a lovely combination of crisp on the outside, light, fluffy and slightly chewy on the inside. All this adds up to mean they're very moreish.
If you love salted chocolate, you'll adore these.
Here's how to make about 25 dark chocolate sea salt cookies.
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 2 tbsp golden syrup
- 1 tsp vanilla
- 160 g (5.6 oz) caster sugar
- 1 medium free-range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 200 g (7.1 oz) dark chocolate chips
- 2 tsp sea salt
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted).
Put the butter, golden syrup, vanilla and sugar into a large bowl.
Beat together until fluffy.
Add the egg.
Beat again until well combined.
Add the flour and the baking powder.
Mix well.
Add half (100g / 3.5oz) the dark chocolate chips.
Mix through. You should now have a sticky, light dough.
Take 1 tbsp scoops and place, well spaced, on a baking sheet lined with baking paper.
Top with 3 or 4 more of the chocolate chips per cookies.
Bake for 8-10 minutes until they just start to go golden at the edges. Aim to get them out before they’re too browned so that they stay chewy when cool.
While still hot on the tray, top the cookies with more chocolate chips.
Sprinkle with a little salt.
Allow to firm up enough to lift in one piece, then transfer to a wire rack to cool.
Let me know if you make them.
Print this dark chocolate sea salt cookies recipe
Dark chocolate sea salt cookies
Ingredients
- 130 g (4.6 oz) slightly salted butter softened
- 2 tbsp golden syrup
- 1 tsp vanilla
- 160 g (5.6 oz) caster sugar
- 1 medium free-range egg
- 235 g (8.3 oz) plain flour
- 1 tsp baking powder
- 200 g (7.1 oz) dark chocolate chips
- 2 tsp sea salt
Instructions
- Preheat the oven to 180C (160C fan-assisted).
- Put the butter, golden syrup, vanilla and sugar into a large bowl. Beat together until fluffy.
- Add the egg and beat again until well combined.
- Add the flour and the baking powder. Mix well.
- Stir in half (100g / 3.5oz) the dark chocolate chips. You should now have a sticky, light dough .
- Take 1 tbsp scoops and place, well spaced, on a baking sheet lined with baking paper.
- Top with 3 or 4 more of the chocolate chips per cookies.
- Bake for 8-10 minutes until they just start to go golden at the edges. Aim to get them out before they’re too browned so that they stay chewy when cool.
- While still hot on the tray, top the cookies with more chocolate chips and sprinkle with a little salt.
- Allow to firm up enough to lift in one piece, then transfer to a wire rack to cool.
Video
Notes
Nutrition
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The Brick Castle says
We've adapted the recipe by substituting 90g flour for cocoa and adding some chocolate orange buttons, and they're gorgeous. Really decadent :D
Thank you (again) ~ Jenny
Mum of One says
These look delicious! Might give it a go with the boy :)
Emma @mummymummymum says
oh my, they look delicious!
Damson Lane says
There are some great cookie recipes about at the moment. These are going to solve my Comic Relief baking quandry of what to make. Thanks x
Coombemill - Fiona says
It's the dark chocolate that sells these to me!