Soft, Chewy, Sea Salted Chocolate Chip Cookies

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

Sea salt on chocolate chip cookies you say?! I, too, was speculative, but intrigued … I had to make them. These are truly the best tasting cookies you’ll ever have, my boys can attest to that, as it’s now a weekly baking requirement at my house.

This recipe yields approximately 36 medium sized cookies.


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, barely melted but not hot (I melt in microwave at high for 40 seconds)
  • ¾ cup light brown sugar, packed
  • ⅔ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 large egg
  • 2 cups semisweet chocolate chips
  • Coarse sea salt


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a medium bowl mix together the flour, baking soda and the salt: Set aside.
  3. In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
  4. Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
  5. Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
  6. Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

In my household, we prefer chewy vs crispy cookies, so I bake them at 350°F for 8 mins in a conventional oven, or in the 24″ Superheated Steam Oven (SSC2489DS) in the Convection Bake function for 6-7 mins at 350°F. And instead of coarse sea salt, I prefer to sprinkle with Fleur de Sel. Enjoy!!!

The post Soft, Chewy, Sea Salted Chocolate Chip Cookies appeared first on Simply Better Living Canada.

Easy Banana Bread Muffins

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

Not just for breakfast, but perfect for on-the-go snacks too! This easy banana bread recipe is sweet, moist and packed full of banana flavour. So if you have over-riped bananas on hand, this is the perfect way to use them up!

The best part about this recipe is that a mixer is not required and you can mix all your ingredients in the same mixing bowl … making clean up a breeze!


  • 1/2 cup butter
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup plain Greek yogurt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups very ripe bananas (mashed) – approximately 5 medium sized


  • Preheat oven to 325°F. Spray muffin tins with nonstick spray or line with cupcake liners. 
  • In a large bowl, cream butter and sugar. Then mix in eggs, vanilla and sour cream. 
  • Next add in the flour, baking soda, and salt. Stir just until combined. Fold in bananas. 
  • Pour batter into muffin tins. Bake for about 20 to 25 minutes, until lightly golden and toothpick comes out clean.
  • Once the muffins are slightly cooled, remove from the pan and place on a cooling rack.

The post Easy Banana Bread Muffins appeared first on Simply Better Living Canada.