One of my favorite times of year is the Holiday season, with massive amounts of cookie baking. And eating. I love how there are literally thousands of different kinds of cookies, and every family has their favorites. We almost always have our favorite varieties but we like to try a few new kinds every year, too.
I had a ton of thyme leftover from Thanksgiving, so I wanted to see if I could incorporate it into my cookies this year. When I found this recipe, I knew I had to try it! And I am soo glad I did. The thyme gives a very very subtle earthiness to the cookies, and the sea salt is just perfect with the chocolate chips! They taste good straight out of the oven, but if you can wait a day or two, the thyme really starts to come through. I decided to send these as part of the Great Food Blogger Cookie Swap - where food bloggers from around the world partner up with Cookies for Kids Cancer and send each other yummy cookies!
Sea Salt and Thyme Chocolate Chip Cookies
Prep Time: 15 minutes
Cook Time: 11 minutes
Keywords: dessert chocolate thyme cookie
Ingredients (2 dozen cookies)
- 2 1/4 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 2 TBSP fresh thyme leaves
- 1 cup butter, room temperature
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- 1/2 tsp coarse ground sea salt
Preheat the oven to 350F.
Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, salt (not the sea salt) and thyme.
In the bowl of a stand mixer, cream together the butter and sugars.
Add the eggs one at a time.
Add the vanilla.
Scrape the sides of the bowl, and then slowly add the dry ingredients in.
Fold in the chocolate chips.
Scoop out tablespoon sized portions of cookie dough onto the sheets and sprinkle with sea salt.
Bake for 9-11 minutes, until golden brown.
Cool in the sheets for 5 minutes before transferring to a wire rack to cool completely.
Makes 3 dozen cookies.
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(slightly adapted from Pass The Sushi)