Sweet and salty. One of the best flavor combinations on Earth. Not only is it amazingly delicious but salt is also known the heighten the taste of any food. So, why not put it on cookies? These cookies hide a little secret too. They have less sugar than your typical chocolate chip indulgence.
While other cookies make you crave more, these leave you satisfied after one or two due to the lower sugar content and the addition of granola. They still disappear just as fast though.
Making the Cookies
Before you begin, preheat the oven to 350 degrees. Spray two baking sheets with nonstick spray. Set one rack in the upper third of the oven and one rack in the lower third.
Combine with the flour, baking soda and salt in a small bowl. In a large bowl, beat on low speed the melted butter (and cooled, don’t want to cook the egg!), brown sugar, egg and vanilla until well blended. Then, add the flour mixture and beat with the electric mixer until blended. Stir in the chocolate chips.
Since these use less sugar, you need to flatten them before placing them in the oven. Dip the bottom of a glass in flour and press each cookie dough ball into round cookie shapes.
These cookies call for 9-11 minutes in a 350 degree oven. However, household ovens do not heat evenly. Usually, the back is warmer than the front. Depending on the age of the oven, your oven may also cook items faster than your friend’s oven. You just never know. So here’s what to do.
Set your timer for 4 minutes once you pop the cookies inside. When the timer beeps (and using an oven mitt), take the cookie sheet on the top, turn it around so that now the cookies that were in front are now in back and place that cookie sheet on the bottom rack. Take the cookie sheet on the bottom rack, turn it around and place it on the top. This will ensure that all cookies have the best chance for getting equal amounts of heat.
Set your timer for another 4 minutes and check your cookies. Look right at the edge of one cookie. Does it appear a touch browner? Has the texture changed to look more like a baked cookie instead of raw cookie dough? If you answered yes, its time to take those cookies out! If no, set your timer for another 1-2 minutes and check again.
Once done, remove the cookie sheets from the oven and place the sheets on wire racks to cool for one minute. While they are cooling, sprinkle each cookie with a pinch of Maldon Salt. Maldon is flaky and has the perfect texture! I found my box of Maldon under spices in the grocery store. However, you can also order it online.
With a spatula, transfer the cookies to racks and let them cool completely.
- ½ cup plain granola
- 1 cup whole wheat flour
- ½ tsp baking soda
- ¼ tsp salt
- 4 Tbsp unsalted butter, melted and cooled
- ¾ cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 4 ounces semisweet chocolate chips
- Maldon salt (for sprinkling on top)
- Before you begin, preheat the oven to 350 degrees. Spray two baking sheets with nonstick spray. Set one rack in the upper third of the oven and one rack in the lower third.
- Blend the granola in a food processor so that it resembles flour.
- Combine that with the flour, baking soda and salt in a small bowl. In a large bowl, beat on low speed the melted butter (and cooled, don't want to cook the egg!), brown sugar, egg and vanilla until well blended. Then, add the flour mixture and beat with the electric mixer until blended. Stir in the chocolate chips.
- Drop the dough in rounded tablespoons onto the baking sheets. With a glass dipped in flour, press each ball into a cookie round.
- Bake until lightly browned around the edges about 9-11 minutes. Rotate the baking sheets halfway through baking.
- Let cool on baking sheets placed on wire racks for 1 minute. With a spatula, transfer to wire racks to let cool completely.