Crunchy & Soft Milk Chocolate Cookies with a sprinkle of Sea Salt for an added dash of flavour!
Now I will admit from the first go, that this dough is chilled overnight – bit of a tease that you have to wait so long for cookies, but it is totally worth it! After much experimentation of the perfect Milk Chocolate Cookie recipe I found that it is just easier to chill it, as it’ll cause the perfect amount of ‘spread’ when baking – Makes them crispy and chewy, yet gooey and delicious.
When I was younger and at Junior School, on Fridays we would have a lunch of Meatballs & Rice (Which sounds incredibly plain I realise, but my god it was delicious!!) followed by Cookies & Milkshake for pudding. Needless to say, this was the best Junior School ever. They inspired my complete and utter love for cookies, and I have never regretted it since.
I have looked into different cookies for so long all I can think of is cookies (not that that changes anything…) Inspiration from Sally’s Baking Addiction, and Handle the Heat, and even more! Basing my recipe on what they have spoken about, as well as a recipe from my Gran & Cookery School – I came out with this bad boy!
They have got the massive thumbs up from my lovely taste testers – aka my boyfriend, his family, and my family… They say they’re the perfect combination of Crunchy yet Soft, and the sea salt matches the flavour perfectly!
This Recipe makes 18 Cookies
Ingredients
– 175g butter
– 200g light brown sugar
– 115g caster sugar
– 1 tsp vanilla bean extract
– 1 free-range egg
– 1 free-range egg yolk
– 300g plain flour
– 1/2 tsp bicarbonate of soda
– 1/4 tsp sea salt
– 350g milk chocolate chips
– Sea Salt
Method
1) Cream together the butter, two sugars and vanilla until they are thoroughly combined.
2) Add the egg and continue mixing, then add the egg yolk and do the same – try not add it slowly so that the mixture doesn’t split!
3) Add the dry ingredients ( flour, bicarbonate, and salt) and mix until smooth. Fold through the chocolate chips!
4) Chill the mixture in the fridge overnight/24 hours, covered – this will allow it to firm up perfectly! I split my mixture into 3 batches, and roll in clingfilm into sausages, then when they’re chilled you can just slice it – but its up to you!
5) Once the dough has been chilled – preheat the oven to 200C and line baking trays with parchment paper!
6) Carefully slice/roll the dough into 1-2cm thick rounds and spread equally on the trays, sprinkle with a touch of Sea Salt and bake in the oven for 10-12 minutes until golden around the edge and cooked in the middle.
7) Leave to cool on the tray for 5 minutes, then transfer to a wire rack and continue to cool! – Enjoy!
Tips and Ideas
You obviously don’t have to use the sea salt on top of the cookies, but I like the difference of textures and the salt complements the chocolate well.
You can freeze the cookie dough in the rolls for over a month (Mine never lasts more than a month) as I do double batches, and then bake them when I need/want them! They take a couple more minutes in the oven as they will be frozen – be careful when cutting them as it’ll be extra hard!
ENJOY!
P.s. They are the perfect combination of cookie, and chocolate.
You can find me on:
Instagram
Facebook
Pinterest
Twitter
J x
This might sound daft but how many cookies should I get from the dough just so I know roughly how big the chilled dough sausages should be thank you.
I can’t remember I’m afraid but I believe it to be about 12-15
hi Jane, will sea salt flakes works better to sprinkle on the top? Thanks
The salt can be in the dough, or on top, but it doesn’t really make a difference.
Your cookies are so cute and perfect!! How do you make them so nicely? My cookies always come out like weird dry biscuits. :'(
Ohh thank you so much! I’ve had many a time when mine have turned out like that don’t worry! Definitely depends on the recipe and chilling the dough ☺️
I’m usually too lazy to chill the dough, hehehe. Maybe if I tried that my cookies wouldn’t be weird. 😛
I’m the same, but many failed batches annoyed me enough to wait! OR you can freeze the dough for like an hour and it would be chilled enough haha
Ooooo! yes! now I just have to inspire myself to bake up cookies and not cry into the dough because I’m afraid of them being ruined. ?
Always an excuse to bake cookies!!!
These look so good, I have tried putting sea salt in a few cookies but I don’t know why most of them ended up being too over powering so I’m a bit of a skeptic but maybe I need to give sea salt one more try
Thank you so much! I know what you mean, I put the 1/4 tsp normal salt in the cookies and then literally the tiniest of salt sprinkled over the tops – with the amount of chocolate I think it compliments it well, but its so easy to overpower it! Worth a go though! 🙂
Hmm, I agree. I’ll definitely give these a try 🙂
Let me know how they go! 🙂
These look just delicious!! Love sweet and salty together. Great combo!
Thanks, Jenna! Its the perfect combination isn’t it!! 🙂
Love d addition of sea salt. Yum
Thank you!! Me too!
Can I add in some grated coconut?
I’ve done that before, tastes amazing! So yes of course! 🙂
Mmmm… I like the sound and look of these! I’ve never met a chocolate chip cookie that I haven’t liked and I have a feeling I will LOVE these!
Hahaha I’m not gonna lie, this is my favourite recipe of mine! Such a tease to wait for it to chill!! And thanks!
Such a good idea to add some sea salt 🙂
oishivegan.wordpress.com
Thanks!!