Crunchy & soft milk chocolate cookies with a sprinkle of sea salt for an added dash of flavour!
Milk chocolate and sea salt cookies
Now I will admit from the first go, that this dough for these milk chocolate and sea salt cookies 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.
Inspiration
When I was younger and at junior school, on fridays we would have a lunch of meatballs & rice followed by cookies & milkshake for pudding. Oh my it was delicious!!
Needless to say, this was the best junior school ever. They inspired my complete and utter love for cookies, and I have never looked back since.I have looked into different cookies for so long all I can think of is cookies. Iv’e taken inspiration from many recipes online but I wanted to create my own take and here we are!
Cookies
Now you guys know i love a cookie recipe – like my forever favourite NYC chocolate chip cookies, Kinder Bueno cookie bars, Nutella stuffed cookies and my Biscoff stuffed NYC Cookies – I hope you love these little gems just as much!
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 family (and me)… they say they’re the perfect combination of crunchy yet soft, and the sea salt matches the flavour perfectly!
Chilling the dough
With this milk chocolate and sea salt cookie recipe, it is important you chill the dough as thats what creates the perfect spread that is formed when baking but also the heavenly chewy yet gooey texture to eat!
When chilling my dough, I split it into 3 batches shaped like a sausage, and wrap in clingfilm. That way, I can just slice the dough when I am ready to bake but you do whatever way you feel best!
Salt
I use sea salt in this milk chocolate and sea salt cookie recipe as I love the flavour combination it creates with the milk chocolate. You can of course leave it off altogether if you would rather – but maybe check out my chewy chocolate chip cookies if you are only after a chocolate cookie!
Tips and tricks
If you wish to portion your cookies perfectly, I use this cookie scoop – I would never not be without one now! These beauties can also be frozen for up to 3 months and you can cook straight from frozen – just add a couple more minutes on to your cooking time!
Sea Salt and Milk Chocolate Chip Cookies
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Ingredients
- 175 g unsalted butter
- 200 g light brown sugar
- 115 g caster sugar
- 1 tsp vanilla extract
- 1 medium egg
- 1 egg yolk
- 300 g plain flour
- 1/2 tsp bicarbonate of soda
- 350 g milk chocolate chips
- 1/2 – 1 tsp sea salt
Instructions
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Cream together the unsalted butter, caster sugar and light brown sugar and vanilla extract until they are thoroughly combined.
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Add the egg and continue mixing, then add the egg yolk and do the same – try to add it slowly so that the mixture doesn’t split!
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Add the plain flour, bicarbonate of soda, and sea salt) and mix until smooth.
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Fold through the milk chocolate chips.
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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!
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Once the dough has been chilled, preheat the oven to 200ºC and line baking trays with parchment paper!
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Carefully slice/roll the dough into 1-2cm thick rounds and spread equally onto the trays.
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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.
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Leave to cool on the tray for 5 minutes, then transfer to a wire rack and continue to cool! – Enjoy!
Notes
- 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 up to 3 months (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!
- I use these baking trays
- I use this 5cm scoop to portion my cookies
- I use this baking parchment
ENJOY!
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