It's FLASH BACK FRIDAY!! Today we'll dig up an old post from our blog's archives to share with you again! There's some good stuff in there. Today it's our Blue Canton Sea Salt Cookies post from September 26, 2011. Check it out!
I stumbled upon this discovery the other day by accident. We had run out of regular table salt and while scrambling to make chocolate chip cookies from scratch I decided to use sea salt instead. The accident was one of the best mishaps of the week. My husband and I marveled at how such a tiny twist in ingredients played such a huge role in the overall deliciousness of a fairly straight forward cookie favorite! For those of you who love sweet and savory, this cookie is for you!
Make them yourself! Just follow the directions on the back of the Toll House Chocolate Chip Cookie bag (or my favorite is actually the Ghirardelli recipe) but replace regular table salt with Course Sea Salt. (Make sure to add a little bit less than the suggested amount. If you add too much it will dry your cookies out.)
Another alternative is to make the cookies according to the recipe and then sprinkle with sea salt before baking.
Pile those warm cookies nice and high on our Blue Canton Cookie Plate (HC120) - $125