Looking for a delicious salted chocolate chip cookies recipe? Today’s post is for you!
If I had to describe Dane and I’s latest guilty pleasure it would be easy – chocolate chip cookies. I’ve been on a major cookie baking bender since the holidays and I’ll be honest…I don’t see myself stopping anytime soon. I don’t know why, but whipping up cookies satisfies both my incessant need to bake something, yet somehow allows for portion control in the snacking/dessert department. I had been seeing the salted cookie craze pop up everywhere, but had never really tested it out in my own kitchen. When I saw the big bag of Hawaiian sea salt was on sale, I picked up a bag and made it my mission to test out a recipe. I am SO FREAKING THANKFUL for that salt sale, because these may or may not be my new vice. I’ve made them more than a dozen times already this year for various reasons – namely, to have around as a treat. Today I’m sharing my modified recipe for these gluten free and dairy free salted chocolate chip cookies, so if you’re in the mood for a little treat I hope you’ll stick around 🙂
Salted Chocolate Chip Cookies
Gluten Free Salted Chocolate Chip Cookies
I was originally inspired after spotting this recipe, so I took that as a base and modified it a little bit based on what I had and substituting in a few ingredients.
You Will Need:
1 1/2 cups Cup4Cup
1 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup ghee
3/4 cup (packed) light brown sugar
1/2 cup coconut sugar
1/4 cup powdered sugar
2 large egg yolks
1 large egg
1 tsp. vanilla
1 cup Enjoy Life Mini Chips
3 tbsp. sea salt1. Preheat oven to 375 degrees.
2. In a large bowl, mix together flour, baking soda, kosher salt and baking powder.
3. Using a stand mixer, blend ghee, brown sugar, coconut sugar and powdered sugar. Add in egg yolks, egg and vanilla. Mix until well blended.
4. Sift in powdered mixture to wet mixture. Mix until well blended.
5. Stir in Good Life Mini Chips.
6. Roll dough into quarter size balls and dip top into sea salt.
7. Bake on a non-stick cookie sheet (I swear by these silicone ones) and bake for 10 minutes at 375.
When the cookies first come out, they will still look a little soft, but they firm up a bit while they cool. What I personally love is that the inside moisture never leaves these cookies! When they’ve cooled, I keep them in an air-tight container on our counter. Truth be told, they don’t last very long at this house, so I can’t give any first-hand advice on how long they keep fresh, but I know that even up to 3 days they are SO GOOD!Do you have a cookie recipe that you swear by? If so, I’d love it if you shared a link! Clearly this cookie obsession isn’t going anywhere. Have you ever made salted chocolate chip cookies? Which are your favorite? If you test out my variation, be sure to let me know what you think! Happy Baking 🙂