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Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼


These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days.

Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼       


  • 170 gm plain flour
  • 1 tsp baking soda
  • 113 gm butter (unsalted)
  • 80 gm brown sugar
  • 40 gm caster sugar
  • 1 'L' egg
  • 1 tsp vanilla
  • 200 gm chocolate chips
  • 1/8 tsp salt
  • Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking
  • Maldon seasalt flakes to sprinkle on cookie immediately after baking
  1. Sift the flour with baking soda and salt, set aside.
  2. In a stand mixer, beat the butter with the sugars, till soft and smooth.
  3. On low, add in the egg.
  4. Fold in 1/2 sifted flour, mix well followed by the balance.  Mix till well incorporated.
  5. Fold in the chocolate chips.  Add in the vanilla.  
  6. Use cling wrap to cover and touch the dough.  Chill dough in the refrigerator  for a few hours or preferably overnight.
  7. Scoop dough, roll into a small ball and place onto a parchment lined baking tray, about 2 inches  apart.   Press some chocolate chips on the top of the dough.
  8. Bake in a preheated oven @ 180 deg. C for 9 mins. till the edges turn brown but centre a bit underdone.  Remove the cookies from the oven.  (Cookies will continue to brown even though they are out of the oven).
  9. Immediately sprinkle some seasalt flakes on top of the baked cookies.
  10. Let cool and store in cookie jar.
  11. Yield :  57 cookies, depending on size.



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