Chocolate Chip Cookies With Smoked Sea Salt Recipe

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Recipe & Photo by Steven Hodge of Temper Pastry

INGREDIENTS


  • 453.5 grams Butter
  • 453.5 grams Brown sugar
  • 453.5 grams White sugar
  • 1 tbspSalt4 Eggs
  • 2 tbsp Vanilla extract
  • 905 grams AP flour
  • 1 tbsp Baking soda
  • 400 grams 70% valrhona chocolate chips or chunks 

INSTRUCTIONS


  1. Cream together butter, sugars and salt until light and fluffy
  2. Add eggs in slowly  scraping down sides of the bowl
  3. Add vanilla 
  4. Add sifted flour and baking soda, mix incorporated
  5. Add chocolate chunks 
  6. Bake at 325F for 5 minutes rotate tray and bake another 5 mins 

STEVEN HODGE Owner & Chef Temper Pastry

Steven Hodge is the Owner and chef of Temper Chocolate & Pastry in North Vancouver. He has worked at various renown establishments like: Wolfgang Puck’s Spago, Gordon Ramsay’s Royal Hospital Road, Thomas Haas, and Global Group.

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