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
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl mix together the flour, baking soda and the salt: Set aside.
- In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
- Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
- Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
- 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!!!