Sea Salt Chocolate Chip Cookies

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It’s hard to beat a classic chocolate chip cookie, but I decided to sprinkle on some sea salt to create that salty, sweet flavor and it was a hit. I made them for a pool party that we went to this weekend and I was happy to take home an empty container – success!

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I have tried numerous recipes on my quest for the perfect chocolate chip cookie, but my mom suggested that I try this foolproof recipe. The cookies stay thick and fluffy because of the cornstarch, which is exactly what I was going for! Flat, crispy cookies are not my idea of a mouthwatering sweet treat. It’s safe to say that I found my new go-to recipe!

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Sea Salt Chocolate Chip Cookies

Ingredients

  • 3/4 cup unsalted butter, softened to room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup semisweet chocolate chips
  • Sea salt

Directions

  1. Preheat oven to 350F. In the bowl of a standing mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Mix in egg and vanilla.
  2. In a medium-sized mixing bowl, combine flour, cornstarch, baking soda and salt. Add to butter mixture and mix on medium speed until combined. Gently fold in chocolate chips.
  3. Drop a tablespoon of dough onto baking sheet and lightly sprinkle with sea salt. Bake for 8-10 minutes, until barely golden brown around the edges. The tops will not brown, but don’t cook longer than 10-11 minutes. Let cool on wire rack.

Raspberry Sea Salt Shortbread Cookies

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Spread the love with these heart-shaped raspberry sea salt shortbread cookies this Valentine’s Day. The raspberry sea salt creates a sweet and salty treat that your special someone is sure to love! I think it would also be fun to sprinkle it on some chocolates or caramels to add a pretty, pink touch!

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Ingredients

{For cookies}

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3 1/4 cups flour
  • 1/4 tsp. salt

{For raspberry filling}

  • 2 oz. white chocolate, chopped
  • 1/4 cup butter, softened
  • 3 1/2 Tbsp. fresh raspberry puree (blend 1/2 cup of raspberries until smooth)
  • 1 tsp. vanilla
  • 3 cups powdered sugar
  • 1 1/2 Tbsp. whipping cream

{For raspberry sea salt}

  • 2 Tbsp. sea salt
  • 1/2 tsp. raspberry puree

Directions

{For the cookies}

  1. Preheat oven to 350F. Line two or three baking sheets with parchment paper or Silpat mat and set aside.
  2. In the bowl of a standing mixer, beat together butter and sugar until smooth and fluffy. Add vanilla and mix until combined. In a separate large bowl, whisk together flour and salt. Gradually add to butter mixture and mix on low until combined.
  3. Place dough on a floured surface and use floured rolling pin to roll out dough until 1/4-inch thick. Cut dough into hearts by using small hear-shaped cookie cutter with scalloped edges. Place hearts on cookie sheet and chill in fridge for 10 minutes before baking.
  4. Bake for 17 minutes, until edges are slightly browned. Let cool before frosting.

{For raspberry filling}

  1. Place white chocolate in microwaveable bowl and melt in microwave for about 30 seconds.
  2. In the bowl of a standing mixer, beat the butter until light and creamy. Add raspberry puree and vanilla and continue to beat. Slowly add melted chocolate and powdered sugar. Add in the whipping cream to create a lighter consistency. Beat until smooth and fluffy.
  3. Place filling in a piping bag (or Ziploc bag). Cut off the tip and use to fill the cookies.
{For raspberry sea salt}
  1. Place sea salt and raspberry puree in a small bowl. Use a fork to mix them together, until salt turns pink and there are no clumps. Sprinkle a small amount on each cookie.

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Sea Salt Peanut Butter Brownies

20130930-220913You know the phrase “We go together like peanut butter and jelly?” Well, I think it should be changed to peanut butter and chocolate. It’s a classic combo that can’t be beat. These brownies help prove my point. Topped with sea salt, it is the perfect balance between salty and sweet.

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Ingredients:

For brownies:

  • 10 Tbsp. butter (1 1/4 sticks)
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup dark chocolate chips

For the frosting:

  • 6 Tbsp. butter, softened
  • 3/4 cup creamy peanut butter
  • 1 cup powdered sugar
  • Sea salt to sprinkle

How to:

  1. Butter the bottom of an 8″ x 8″ baking pan. Line with parchment paper, leaving an overhang on two opposite sides. Butter paper. Preheat oven to 325F.
  2. In a medium-sized bowl, combine butter and sugar. Stir in vanilla and eggs until fully incorporated. Mix in cocoa, flour and salt until smooth. Gently fold in chocolate chips. Spread evenly into prepared pan. Bake for 20 to 25 minutes, until toothpick comes out with only a few moist crumbs. Cool in pan for a few minutes, then transfer to wire rack to cool completely.
  3. To prepare the frosting, cream the peanut butter and butter until combined. I used a standing mixer on medium-high speed to make it light and fluffy. Slowly stir in powdered sugar until completely incorporated. Spread over cooled brownies. Sprinkle with sea salt.
  4. Enjoy :)

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Double Chocolate Chip Cookies with Salted Caramel and Nutella Filling

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My boyfriend and I both love salted caramel-flavored desserts. We bought salted caramel gelato at the grocery store and it was gone in less than a week. You just can’t beat that sweet, yet buttery and salty flavor. Since I also love chocolate, I wanted to combine these two favorite ingredients and create a caramel, chocolate cookie. Why not go all out and throw Nutella in there, too? I normally like to share my baked goods with friends or co-workers, but these didn’t leave the house. That good.

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Ingredients

For the cookie:

  • 1/2 cup butter
  • 1 1/2 cups brown sugar
  • 1/2 cup cocoa powder
  • 2 eggs
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 2 cups flour
  • 1/2 cup dark chocolate chips
  • 3/4 cup Nutella
  • Sea salt (to sprinkle on top)

For the salted caramel filling:

  • 1/3 cup sugar
  • 3 Tbsp. water
  • 1 Tbsp. butter
  • 3 Tbsp. heavy whipping cream
  • 1/2 tsp. vanilla
  • 1/4 tsp. salt

Directions

  • Preheat oven to 350F. Line cookie sheet with parchment paper.
  • Melt butter in a medium-sized sauce pan. Take off heat and stir in brown sugar, cocoa powder, eggs and salt until combined. Stir in baking soda and flour. Gently fold in chocolate chips. Place in fridge while making salted caramel.
  • Now for the caramel filling: measure butter and cream, set aside. In a large sauce pan over medium heat, mix sugar and water until sugar is dissolved. Once dissolved, turn heat up to high. Then tilt and swirl pan while mixture boils. It will start to caramelize and turn a golden-yellow color. Take off heat and add in butter. Stir in cream. Mix in vanilla and salt. Set aside to let harden while you begin forming cookies.
  • Scoop one heaped tablespoon of dough onto cookie sheet. Create thumbprint-sized indentation in middle. Fill with 1/2 tsp. of Nutella then top with warm caramel. Place about 1/2 tsp. flattened dough on top and seal edges. Sprinkle with sea salt. Repeat until you run out of dough. (Makes about 15 cookies)
  • Bake for 10 minutes, or until dough isn’t gooey. (Well, not too gooey. I like under-baked cookies)
  • Transfer to wire rack to cool. Enjoy warm or cooled :)

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