Chocolate chip cookies with sugar kelp
Chocolate chip cookies are totally irresistible! Our recipe incorporates seaweed, which adds delicious salty umami-ness to this sweet baked treat. This recipe makes about two dozen cookies, but watch out, because they will go fast! This recipe produces firm yet chewy cookies, so if you like yours a bit more gooey or with more of a snap, there are plenty of guides online for how to make the necessary adjustments for your perfect cookie.
This recipe makes about 25 cookies.
Cooking time: 20 minutes
Ingredients:
115g unsalted butter, room temperature
150g sugar
1 egg
235g flour
½ tsp salt
½ tsp baking powder
½ tsp bicarbonate of soda
150g dark chocolate with sugar kelp, roughly chopped
3 tsp Arctic Ocean Greens
Directions:
1)
Preheat the oven to 180ºC (160ºC fan). Line two baking sheets with baking paper.
2)
Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg and mix well.
3)
Sift in and fold through the flour, baking powder, bicarbonate of soda and salt. Roughly chop and stir in the chocolate and the seaweed.
4)
Roll tablespoons of the dough into balls and place onto the lined trays, leaving space between them to grow. Flatten the balls slightly with your fingers, then place in the hot oven for 12-14 minutes, or until lightly golden. Leave to cool completely, if you can resist!
If you enjoyed these chocolate chip cookies with sugar kelp, you might like the following recipes:
Recipe product
From master chocolatier Craig Alibone.
Dark chocolate made with rare, single-origin Madagascan cocoa beans. An acidic bouquet with notes of red fruits, infused with umami-rich sugar kelp from Lofoten.
White chocolate is subtly sweet with hints of fresh milk and delicate vanilla. Highlights of sharp raspberries and smoky organic dulse from Lofoten.
Perfectly balanced flavours and silky smooth textures combine to make a deliciously indulgent treat.
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