15/05/2026
LOOK AWAY NOW.
(Anyone trying to quit sugar.)
*Disclaimer. This video actually created a frenzy in our office & a instant running to the shops 🛒
O.M.G. 🍪
The Only Salted Chocolate Chip Cookie Recipe You Need by
Mandy Maiorano.
Thick, bakery-style edges, a chewy centre that pulls apart to show pools of melted chocolate, then finished with a generous pinch of flaky salt.
Makes 8 large (or 12 medium)
Ingredients
230g unsalted butter, cold
100g caster sugar
250g brown sugar
2 eggs, room temperature
1 extra egg yolk, room temperature
2 tsp vanilla extract
1 tbsp maple syrup
380g plain flour
1 tsp bicarb soda
1 tsp cornstarch
1 tsp salt
340g chocolate (I used a mix of Lindt dark and milk), roughly chopped
Flaky sea salt, for sprinkling
Method
In a large bowl with electric beaters or in a stand mixer, beat the butter, caster sugar, and brown sugar on medium speed for 2-3 minutes, until smooth. Scrape down the sides as needed.
Add the 2 eggs, extra yolk, vanilla and maple syrup. Whisk until fully combined. Scrape down the sides as needed.
In a separate bowl, combine the flour, bicarb soda, cornstarch and salt. Add to the bowl and mix for another 10-15 seconds on low speed, until just combined.
Add the chocolate and mix again on low speed until just combined. The dough should be thick and slightly sticky.
Cover and refrigerate the dough for at least 2 hours or overnight (I suggest overnight if you have time!)
Once ready to bake, preheat the oven to 175°C and line two baking trays with parchment paper.
Use an ice cream scoop to portion about 3 tablespoons of dough per cookie. Roll into smooth, even balls and place on the prepared baking tray, spacing them roughly 7cm apart. Keep them rounded, do not flatten, as they will spread while baking.
Bake for 12-14 minutes, or until the edges are golden and centres look just set. They will continue to firm as they cool. Immediately sprinkle each cookie with flaky sea salt. Let cookies cool on the tray for 5 minutes before transferring to a wire rack. Store in an airtight container at room temperature for up to 5 days.
