By Stephanie Mork, Open Arms Photojournalism Intern
Due to popular demand, here is a much-requested recipe from the Open Arms kitchen! The bakery team scaled this recipe down from the hundreds and hundreds they usually create for clients to a scale designed for your kitchen.
These salty-sweet cookies make the perfect afternoon treat with a hot cup of coffee. The dough for these cookies freezes well, so go ahead and make a double batch (or triple or quadruple…) so you can have them all year long!
Chocolate Sea Salt Cookies
(Makes 1 lb. of dough)
- 5 1/2 oz. (1 stick plus 3 tablespoons) unsalted butter, at room temperature
- 2/3 cup brown sugar
- 1/4 cup sugar
- 1/2 tsp fleur de sel or 1/4 tsp fine sea salt
- 1 tsp. vanilla extract
- 1 1/4 cups flour
- 1/3 cup cocoa
- 1/2 tsp. baking soda
- 5 oz. chocolate chips or chopped bittersweet chocolate
- Cream together butter, sugar, sea salt and vanilla.
- Gradually add in flour, cocoa and baking soda.
- Add chocolate chips to mixture and stir until combined.
- Form into balls and press onto baking sheet.
- Bake at 300 degrees for 8-10 minutes.
– Dark chocolate chunks are preferred, but feel free to add in your favorite mix-ins. Nuts, white or milk chocolate make fun varieties.
– For visual appeal and extra savory flavor, you can sprinkle a little sea salt on top of each cookie as they come out of the oven.
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