Smoked Salt & Brown Butter Chocolate Chip Cookies

Jul 18, 2021

Adapted from Valentina – The Baking Fairy

There’s something undeniably special about a warm chocolate chip cookie—but this version takes things to the next level. Made with rich browned butter and finished with a sprinkle of our Hickory Smoked Sea Salt, these cookies offer a perfectly balanced bite of sweet, salty, and just a hint of savory. The result? A familiar favorite with a grown-up twist. Whether you’re baking for a gathering or treating yourself to a quiet moment with a cookie and coffee, these are the kind of treats that feel a little extra—but are just as easy to love.

Paired with Hickory Smoked Sea Salt

Makes: 24 cookies

Ingredients

  • 2¼ c. all-purpose flour

  • ½ tsp. baking soda

  • ½ tsp. Salt Sisters Hickory Smoked Sea Salt (plus more for sprinkling)

  • ¾ c. unsalted butter, browned and cooled to room temperature

  • 1 c. packed brown sugar

  • ½ c. raw cane sugar

  • 1 tsp. vanilla extract

  • 1 egg

  • 1 egg yolk

  • 2 c. chopped dark chocolate (about 10 oz)

Directions

  1. Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone baking mats.

  2. In a thick-bottomed skillet over medium heat, melt the butter, whisking frequently. Continue cooking until it foams, then subsides and forms golden brown specks at the bottom. Once nutty and fragrant, remove from heat and pour into a bowl to cool to room temperature.

  3. In a medium bowl, whisk together flour, baking soda, and Hickory Smoked Sea Salt. Set aside.

  4. In a stand mixer fitted with the paddle attachment, combine cooled browned butter, brown sugar, and cane sugar. Beat until smooth and well blended.

  5. Add egg, egg yolk, and vanilla extract. Beat until light and fluffy.

  6. Gradually mix in the dry ingredients until just combined. Stir in chopped dark chocolate.

  7. Chill dough in the refrigerator for at least 30 minutes.

  8. Scoop tablespoon-sized portions onto prepared baking sheets. Sprinkle each cookie with a pinch of Hickory Smoked Sea Salt.

  9. Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

  10.  Let cool on the pan for a few minutes before transferring to a wire rack.

Buttery, rich, and kissed with smoke—these cookies are the kind of treat that leave a lasting impression.
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