Two Chocolate & Sea Salt Cookies


I’ve made these cookies a million times, especially when I lived in the Middle East. These were a favourite and were usually gone within minutes of being taken out of the oven. They are crispy on the outside, but soft and chewy on the inside and the added salt makes the incredibly moreish – I can promise, if you bring these anywhere, you’ll be a hit! Now the cookies will come out 100000% better if the dough is placed in the fridge for about 24-48 hours prior to baking. The reason for this being, it gives time for the fat to solidify and the resulting cookie will keep its shape and texture as opposed to being flat and more like a giant paint splodge. It also tastes SO much better!

Serves: 40 or so based on 1 cookie each
Time: 30 mins  to pre and bake (plus one day in the fridge)

2 eggs
280g unsalted butter
1 1/2 tsp baking powder
1 1/4 tsp baking soda
473g plain flour
275g brown sugar (demerara)
225g white granulated sugar
1 1/2 tsp coarse salt
2 tsp vanilla extract
1 300g bag of semi-sweet chocolate chunks or chips (I like Hershey’s normally)*
1 300g bag of milk chocolate chunks or chips

1. Sift together the flour, baking powder, baking soda and salt in a bowl and set aside
2. In a blender with a dough attachment, beat the sugar and butter together until smooth and light
3. Add eggs in one at a time, keeping the mixer on low and then the vanilla essence
4. Gradually add the bowl of dry ingredients until fully mixed
5. Take mix out of the blender into a large bowl and fold the chocolate chips in
6. Divide mix into 3 and place into large pieces of clingfilm. Roll each into a log within the clingfilm for easier storage and use later on. Place in fridge for 24 – 48 hours**
7. When ready to bake, pre-heat oven to 175°
8. Take out one roll at a time to prevent the butter from coming to room temperature and slice into 1cm pieces, roll into a small ball and flatten. The size of the dough in your hand should fit nicely into your palm (1cm height and about 5cm circumference) and place these about 4cm apart on a baking sheet and sprinkle each with a little coarse salt. (Try to handle them as little as possible to keep the fat cold)
9. I would place each baking sheet in the oven one at a time for the cookies to gain the most optimal conditions to bake for 8-10 mins
10. When taking out of the oven, remove the baking sheet from the pan and place on a cold surface (e.g. kitchen counter is fine and leave the cookies on the baking sheet to cool for about 10 mins (just enough time for another batch to bake!).
11. Place in an airtight container lined with kitchen towel for storage or consume on the spot! Repeat steps 8 – 10 until all cookies are baked. Alternatively, you could keep some dough back and place in the freezer for last minute cookie cravings!

* If semi-sweet chunks/chips aren’t available, get yourself a couple of bars of plain chocolate like Cadburys Bournville and hack away into small chunks yourself!
** If you are strapped for time, you can always place the cookie dough in a bowl of iced water for 4-6 hours in the fridge, but I would highly recommend keeping in the fridge for a day or two over this method

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