Elliott’s Sea Salt Chocolate Cookies
INGREDIENTS
Makes 10 cookies
- 110 g butter (salted or unsalted), soft/at room temperature, cut into rough cubes
- 160 g soft light brown sugar
- 50 g caster sugar
- 1 egg
- 1⁄2 teaspoon vanilla paste
- 200 g plain flour
- 1⁄2 teaspoon baking powder
- 150 g good-quality dark chocolate, chopped
- 1⁄2 teaspoon bicarbonate of soda
- 1 teaspoon Pure Sea Salt
- 1⁄2 teaspoon Pure Sea Salt in a Finer Flake
Elliot’s in Edinburgh is on our ‘must-visit’ list. Simple, seasonal cooking from food writer Jessica Elliot Dennison. Here she has shared with us the recipe for her famous Sea Salt Chocolate Chip Cookies, made with a scattering of Halen Môn.
From Jessica –
METHOD
- Preheat the oven to 180°C fan (400°F/gas 6) and line 2 large baking trays (baking pans) with baking paper.
- Next, using an electric handheld whisk in a large bowl, beat the butter until it’s really soft. Add the sugars and beat for a further 2 minutes, then add the egg and vanilla and beat until combined. (You can also use a wooden spoon and lots of elbow grease to do all the above.)
- In a separate large mixing bowl, combine the flour, baking powder, bicarbonate of soda and fine salt. Using a fork or balloon whisk, thoroughly mix together all the ingredients to ensure the bicarbonate of soda is evenly distributed.
- Tip the dry ingredients into the butter mixture along with the chocolate, then stir with a wooden spoon until combined. Using your hands, push together any bits that are sitting in the bottom of the bowl until you have a dough.
- Roll the dough into 10 equal-sized balls and place them on the lined baking trays, leaving space between each one to allow for spreading.
- Bake in the preheated oven for 14 minutes. After this time, the cookies may look slightly under-baked, but they will crisp up at the edges as they cool.
- Remove from the oven and sprinkle the cookies with the sea salt flakes and allow to cool.
- These cookies keep well in an airtight container for up to 4 days. You can also make and freeze the dough ahead, then bake the dough balls in smaller batches – just add an extra 4 minutes to the baking time when baking from frozen.
RECIPE: Jessica Dennison from her book Lazy Baking. Photography by Matt Russell
