Dark Chocolate Chip Cookies with Sea Salt
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 48
Complexity: easily
Servings: 48
Nutritional value per serving:
Calories 92, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 10 mg, sodium 49 mg, sugar 8 G.
Calories 92, total fat 4 G., saturated fats 3 G., proteins 1 G., carbohydrates 14 G., fiber 1 G., cholesterol 10 mg, sodium 49 mg, sugar 8 G.
Crunchy oats add a delightful depth of flavor to these crispy-on-the-outside, soft-on-the-inside cookies, while the combination of sea salt flakes and dark chocolate chips creates a stunning contrast of sweet and salty. The dough for these cookies can be made ahead of time and refrigerated for up to two days.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup rolled oats
- 1 cup cake flour
- 3/4 cup premium flour
- 3/4 tsp baking powder
- 3/4 teaspoon coarse salt
- 0.5 tsp of soda
- 3/4 cup light brown sugar
- 140 g unsalted butter at room temperature
- 0.5 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 220 gr. dark chocolate granules (1.5 tbsp.)
- Sea salt flakes, such as Maldon, for sprinkling
We recommend
Recipes with similar ingredients: cake flour, brown sugar, eggs, dark chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Grind the rolled oats in a food processor fitted with a metal blade until finely chopped. Combine in a medium bowl with cake flour, all-purpose flour, baking powder, salt, and baking soda.
- Using a mixer fitted with the paddle attachment, beat the brown sugar, butter, and granulated sugar at medium speed until light and fluffy, about 5 minutes. Beat in the egg until fully incorporated. Stir in the vanilla extract. Reduce mixer speed to low, add the flour mixture, and mix until smooth. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours.
- Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
- Scoop 1 heaping teaspoon of dough into balls. Place them 1 inch apart on baking sheets. Sprinkle lightly with sea salt. Bake, rotating the baking sheets halfway through, until golden brown around the edges, 10 to 12 minutes. Cool on the baking sheet on a wire rack for 10 minutes, then transfer the cookies to a wire rack and let cool completely. Bake cookies with the remaining dough. You can also double the size if desired; just increase the baking time by about 2 minutes.
Categories:
Similar recipes
