I am one of those people who has a real thing for salt and sweet flavour combinations. Whether it is cheese and fruit, honey and soy, or my personal favourite guilty pleasure; salted popcorn with a packet of minstrels at the cinema, I'm pretty much a mega fan. I'm aware of the fact that when you are already indulging in something which perhaps isn't the healthiest it makes little sense to pair it with something else that doesn't do your body any good. However, I'm of the opinion that if your going to eat something bad you might as well eat something really bad to make it worth while.
I must say, it does seem these types of flavour combinations are becoming rather trendy at the moment, the various chocolate brands creating salted varieties of their milk chocolate and Heston Blumenthal's Salted caramel popcorn Ice cream to name a few examples.
If you are similarly partial to this idea I implore you to bake these cookies. The brown sugar in them gives them that classic American Cookie style bendy/gooey factor and since making them between my Dad, Sister and Colleagues I think they get mentioned at least once a week making me feel they are definitely worth undertaking again and again.
Makes 36-40 Depending on Size.
200g soft brown sugar
175g caster sugar
2 eggs, beaten
1 teaspoon baking powder
1 level teaspoon bicarbonate of soda
250g chocolate chips
sea salt flakes.
Preheat Oven to 180 Degrees.
Cream the butter, add the sugars and beat until light and fluffy. Add the egg a bit at a time and the vanilla extract.
Mix in the dry ingredients together and fold them in, finally adding the chocolate chips.
Divide mixture into balls on a baking tray lined with greaseproof paper allowing plenty of space for spreading.
Bake for 4 minutes, sprinkle with the sea salt and bake for a further 4-6 minutes.
You want to finish cooking them before they colour too much, they might seem too gooey but once the sugars in them have cooled down they will firm up at which point you can transfer them from the baking tray.