So you know how you love salted caramel? Well you’re going to love these even more. These cookies were a huge hit at my bake sale last week and the bags of 4 cookies ($3.00) were sold out within an hour. There was like 20 bags!
I aquired the smoked sea salt from a stall at the Sydney Good Food Festival this year. It costed me $10 for a tiny 50g bag but is totally worth it. Especially when it is so well matched with the pecans and dark chocolate. They cookies stayed a little bit chewy which I think just added to the whole mourish effect they had on everyone.
I think I’m going to have to make a recipe for smoked sea salt now. I have pin pointed the mix down to coriander seeds, roasted garlic, dried oregano and salt. I think the whole lot is then dry roasted together. It’s very smokey though so it must be smoked at some point. Maybe it has chipotle chillis in it. . . Not that it is any good explaining this to you guys when you can’t taste it over the internet. I think any smoked sea salt would be great on these cookies. It reminds me a lot of salted caramel. Sweet and salty but perfect!
My oven is pretty shitty if we are going to be honest about it so my timings are approximate for baking these puppies. At 160C on the dial, the oven is 220C. You tell me in what world that makes sense!
Change the nuts or chocolate to your liking. I feel like hazelnuts and milk choc would be a winner. Or white choc and goji berries! Use your imagination The mix make a whole bunch so maybe even divide it up and do 3 types of cookies. I love doing that when I have the time. Looks like I have done a lot more than I actually have. Time management at its finest. This cookie dough is great to have in the fridge for unexpected guests. I keep it in a big zip lock bag, laid flat so it’s easy to pull apart and bake. Keeps for about a month in the fridge.
If you can avoid using your mixer to combine the chocolate, nuts and flour. . . I would. It puts a lot of strain on your mixer and can easily be done by hand. Get in there and get dirty! Remember when that was part of the fun?
Follow my lead. . .
- 125g butter, softened
- 1/2 cup brown sugar
- 1/2 cup caster sugar
- 1 tsp maple syrup
- 59g free range egg
- 1 1/4 cup self raising flour
- 1/2 tsp baking powder
- 250g dark chocolate chips
- 85g pecans, roughly chopped
- smoked sea salt for topping
- Preheat a fan forced oven to 160C and line a two baking trays with canola oil spray and baking paper.
- Using an electric mixer, cream the butter, sugars and maple syrup until lightened in colour and thickened, approximately 3 minutes on a medium speeds.
- Add the egg and whisk well until heightened and completely combined.
- Add the flour, baking powder, chocolate and pecans and stir until combined. Measure out 2 teaspoon sized balls and sprinkle with a small pinch of smoked sea salt. Place onto the baking tray, 6cm apart and then into the oven to bake for approximately 10 minutes or until golden brown.