These easy cookies are a perfect balance of sweet and salty, with rich chocolate chips and a sprinkle of sea salt on top. They are quick to make and best enjoyed warm, with crispy edges and a soft, gooey center. A delicious treat for chocolate lovers!
This Mine-all-mine Sweet And Salty Chocolate Cookies Recipe Is From Cook, Eat, Repeat CookBook by Nigella Lawson
Ingredients Needed:
- 50g plain flour (or gluten-free flour)
- 10g cocoa powder
- ⅛ tsp baking powder
- ⅛ tsp bicarbonate of soda
- ⅛ tsp fine sea salt
- 50g soft unsalted butter (or dairy-free baking block for vegan option)
- 25g caster sugar
- 15g soft dark brown sugar
- ¼ tsp vanilla extract
- 25g dark chocolate chips
- ¼ tsp sea salt flakes
How To Make Sweet And Salty Chocolate Cookies
- Preheat the oven: Heat the oven to 180ºC (160ºC fan). Prepare a light-colored baking sheet. If it’s not non-stick, place baking parchment on it.
- Mix dry ingredients: In a small bowl, stir together the flour, cocoa, baking powder, bicarbonate of soda, and fine sea salt.
- Cream butter and sugar: In another bowl, beat the butter, caster sugar, dark brown sugar, and vanilla extract until smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently after each addition. Once mixed, stir in the chocolate chips.
- Form the cookies: Divide the dough into two equal portions. Shape each into a round patty about 7cm in diameter and place them on the baking sheet, leaving enough space for spreading.
- Add sea salt: Sprinkle each cookie with sea salt flakes.
- Bake: Bake for about 12 minutes until the tops are cracked. The cookies will still be soft but will firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Wait another 10 minutes before eating, or enjoy a gooey cookie if you can’t wait!
Recipe Tips
- For vegan cookies, use a dairy-free baking block.
- Don’t skip the sea salt on top! It enhances the flavor.
- These cookies are best enjoyed warm, but you can eat them the next day too.
How To Store These Cookies
In the fridge: Keep the cookies in an airtight container for up to 2 days.
Freezing: Freeze the cookies in a sealed container for up to 1 month. Thaw at room temperature before serving.
Nutrition Facts
- Calories: 225 kcal
- Fat: 12g
- Carbohydrates: 27g
- Protein: 2g
Nigella Sweet And Salty Chocolate Cookies
Description
This easy cookie recipe makes 2 large cookies that are sweet, slightly salty, and filled with delicious chocolate chips. Perfect for a quick treat!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 180ºC (160ºC fan). Prepare a light-colored baking sheet. If it’s not non-stick, place baking parchment on it.
- Mix dry ingredients: In a small bowl, stir together the flour, cocoa, baking powder, bicarbonate of soda, and fine sea salt.
- Cream butter and sugar: In another bowl, beat the butter, caster sugar, dark brown sugar, and vanilla extract until smooth and creamy.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the butter mixture, stirring gently after each addition. Once mixed, stir in the chocolate chips.
- Form the cookies: Divide the dough into two equal portions. Shape each into a round patty about 7cm in diameter and place them on the baking sheet, leaving enough space for spreading.
- Add sea salt: Sprinkle each cookie with sea salt flakes.
- Bake: Bake for about 12 minutes until the tops are cracked. The cookies will still be soft but will firm up as they cool.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. Wait another 10 minutes before eating, or enjoy a gooey cookie if you can’t wait!
Nigella Sweet And Salty Chocolate Cookies