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Soft cookies with chocolate and sea salt
Baking

Soft cookies with chocolate and sea salt

Soft cookies with a mix of milk and dark chocolate and a touch of flaky salt on top. The dough rests overnight so the center stays soft and the edge firms a little. Calm baking for coffee or a quiet evening.

ModernEverydayWeekendBakingDessertVegetarian
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Rate:
720 min total
40 servings
Easy

Ingredients

servings
Units
  • 9.2 oz soft butter
  • 8.5 oz sugar
  • 9.2 oz brown sugar
  • 2 stk eggs
  • 1½ tsp vanilla sugar
  • 15.9 oz wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 3.9 oz milk chocolate
  • 3.2 oz dark chocolate
  • 1 tsp flaky sea salt

Instructions

  1. 1

    Cream butter and sugar

    1. Beat the soft butter with the sugar and brown sugar until the mixture is pale and creamy.
    5 min
    BowlMixer
  2. 2

    Mix in the eggs

    1. Mix in the eggs one at a time.
    2. Stir in the vanilla sugar.
    3 min
    BowlMixer
  3. 3

    Mix the dough

    1. Mix the flour, baking powder, baking soda and salt in a bowl.
    2. Stir the dry ingredients into the butter mixture until the dough just comes together.
    3. Fold in the chopped milk and dark chocolate.
    7 min
    BowlSpoon
  4. 4

    Chill overnight

    1. Cover the dough and chill it overnight, at least 8 hours.
    2. The rest gives a soft center and a more rounded flavor.
    480 min
    5°C
    Bowl
  5. 5

    Shape and bake

    1. Preheat the oven to 175 °C / 350 °F.
    2. Shape balls of about 35 g and place them with space between on a baking sheet lined with parchment.
    3. Sprinkle a small pinch of flaky salt on each cookie.
    4. Bake for 14–15 minutes, until the edge is golden and the center still looks soft.
    15 min
    175°C
    OvenBakingSheetKitchenScale
  6. 6

    Cool

    1. Leave the cookies on the sheet for a couple of minutes.
    2. Move them to a rack and let them cool until the center has set but is still soft.
    15 min
    WireRack

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Details

Nutrition

Calories

245kcal

Protein

3g

Fat

12g

Carbs

32g

Serving Size

55g

Dietary

Allergens

GlutenEggMilk

Serving

Suggestions

  • • Serve slightly warm while the center is still soft.

Drink Pairings

  • • Coffee: Coffee.

Side Pairings

  • • Cold milk.

Storage

Fresh

  • • Duration: 4 days
  • • Temperature: Room temperature
  • • Method: Store in a closed tin at room temperature. They stay soft for a few days.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze baked cookies or raw balls. Bake frozen balls straight from the freezer and give them 1–2 minutes extra.

Reheating

  • • Oven: Warm briefly at 150 °C for 3–4 minutes if you want them soft again. (150°C)

Tips

Preparation

  • • Let the butter soften at room temperature. It creams more evenly than microwave-softened butter.

Cooking

  • • Take the cookies out while the center still looks a little underbaked. They set on the sheet.
  • • The fridge rest is part of the recipe. Without it the dough spreads more.

Serving

  • • The flaky salt on top contrasts the sweet chocolate. Use a little at a time.

Variations

Flavor

  • Dark chocolate only gives a more bitter balance.
  • A touch of cinnamon in the dough works if you want more warmth.

Method

  • The dough can rest up to 24 hours. It becomes easier to handle the longer it stays cold.

Toppings

  • Extra flaky salt just after baking if the salt has sunk in a little.

Author

C

Camilla

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Comments

Author

C

Camilla