A firm favourite at The Salt Dock, our outdoor coffee dock at the Achill Island Sea Salt Visitor Centre. We like to make them in large batches and can make them into rolls to freeze for later!
Ingredients (Makes 3 Rolls)
- 250g Butter
- 440g Caster Sugar
- 1 tsp Vanilla Extract
- 2 eggs
- 600g plain flour
- 200g chocolate chips
- Achill Island Sea Salt Flakes
Preheat your oven to 180C. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter and sugar until smooth and fluffy.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract until well combined.
In a separate bowl, whisk together the flour and a pinch of Achill Island Sea Salt. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Mix until just combined, being careful not to overmix the dough.
Fold in the chocolate chips, distributing them evenly throughout the cookie dough. At this stage you can roll into logs and freeze.
Using a spoon or a cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie to allow for spreading during baking.
Bake the cookies in the preheated oven for 9 to 11 minutes or until the edges are lightly golden. The centers may appear slightly undercooked, but they will firm up as the cookies cool.
Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely. Sprinkle with Achill Island Sea Salt before serving.