January 20, 2014

Square No More: Salted Chocolate Chip Cookies

I'm sipping a cup of coffee (no sugar) right now and told myself "this could have been one of those perfect moments if only there's a cookie in my other hand to munch")...ohhh cookies they sometimes make my world (and my figure) go round and round.

Last December, instead of giving trinkets I gave cookies to my officemates and friends and I think it's a hit that on the very same day some of them are already ordering.  The cookies that I gave out is the salted chocolate chip cookies.  They say that the salt on top of each cookies balanced out the sweetness and chocolatey-ness.

I adapted my recipe from Bake Happy and just revised some of the ingredients depending on what is available in the grocery near our home.  This recipe is a keeper for me because the reaction of the people who tasted it is consistent (everyone loves it!).

Oh by the way my photos here sucks because I was in a hurry packing the cookies, I'm running late for work kasi.

Salted Chocolate Chip Cookies

Salted Chocolate Chip Cookies

3 2/3 cups minus 2 tablespoons all purpose flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon coarse salt
1 1/4 cups unsalted butter
1 1/4 cups brown sugar
1 cups plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoon vanilla extract
1 cup chocolate chip cookies (or more)
1 bar (38 grams) dark chocolate, cut into chunks I used Goya
Sea Salt to be sprinkled on top of each cookie before baking

How to:
1.  Sift together all dry ingredients (flour, baking soda, baking powder, salt) until well combined. Set aside.
2.  Cream butter and white and brown sugar until light and fluffy.
3.  Mix in the eggs one at a time.  Then add the vanilla extract.
4.  Mix in the dry ingredients until just combines.  Don't over mix.
5.  Fold in the chocolates. 


6.  Wrap the dough with cling wrap and refrigerate for at least 24 hours (Bake Happy says 24 to 36 hours for a gooey and chocolatey cookies).
7.  After refrigerating, scoop the dough to form half balls (I used the 1/4 measuring cups).  I sometimes flatten the formed dough to make it look bigger before sprinkling salt.

and here's the shaped dough

8.  Bake to a pre-heated oven at 350F for 15 minutes.

By the way, you can make these cookies even with just a whisk and spatula on hand (I still don't have a mixer when I made 80 pieces of these sinful yummies!).

I can eat 5 of these cookies in one sitting, no wonder I (and my niece and nephew) gain weight last December hehehehe.

Thanks for reading. Till then. Bye!


  1. They look incredible and must be soooooo delicious!!!!! Congratulations on them and I'm glad everyone loves them. Thanks for sharing the recipe.
    Makes me want to make my oatmeal cookies again.


    1. really glad everyone loves this and if you happen to make those oatmeal cookies of yours, please do share your recipe...I want to try baking oatmeal cookies too

  2. Thank you so much for the lovely recipe! I loooove cookies! :D



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