Over the summer I went to a pop-up shop celebrating Kitchen Aid’s 100th anniversary. While there I got to try different treats, saw a life-sized Kitchen Aid Stand Mixer (unfortunately it was just for show), got a free customized tote bag and stocked up on recipe cards. One of the recipes is today’s Cookie Palooza cookie… A Sea Salt Chocolate Chip Cookie.
If you are hoping for a sweet and salty cookie I am sorry to disappoint you but that’s not what you are getting with this cookie. What you do get is a cookie that is thick, chocolatey and perfect for any add-ins. I love walnuts in my chocolate chip cookies and this would be the perfect chocolate chip cookie for just that. And while this recipe is not ideal for cookie swaps since its only 12 cookies, it’s perfect for gift giving in a festive holiday tin.
A few things to note about these cookies. The original recipe called for smoked sea salt, I searched and couldn’t find smoked sea salt so I opted to use regular sea salt. I did come across sour sea salt which had me wondering what recipe would call for that. I also swapped out using chopped semi-sweet with chocolate chips. I used Ghirardelli chocolate chips since I knew theirs were a tad bit bigger than Nestle’s Toll House, although, if you can find these Nestle Toll House Chocolate Chunks they would be perfect.
Sea Salt Chocolate Chip Cookies
Ingredients:
1/2 cup unsalted butter, at room temperature
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 teaspoons baking soda
3/4 teaspoons sea salt*
1 1/2 cups semi-sweet chocolate chips**
3/4 cups chopped walnuts (optional)
*Original recipe called for smoked sea salt
**Original recipe called for 8 ounces semi-sweet chocolate, chopped
Directions:
In a medium bowl combine the flour, baking soda and salt. Set aside.
Add butter and sugars to a large bowl and beat on medium speed with a hand mixer until the mixture is smooth. Add in the egg and vanilla extract and continue mixing until well blended.
Add the flour mixture to the butter mixture and beat on low until just combined. Add in the chocolate chips and walnuts (if using) and continue mixing on low speed until just combined. Cover the bowl and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper. Using a 1/4 cup measuring cup (or a trigger ice cream scoop) scoop the dough* and place it on the prepared cookie sheets. Bake for 12-15 minutes until the cookies are set and no longer shiny on top. Transfer to a wire rack to cool.
*You may have to let the dough sit at room temperature for a few minutes before scooping.
Recipe from Yummly / KitchenAid
Bead Yarn & Spatula 