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Hickory Smoke Salt Butter Chocolate Cookies

Smoked salt AND dark chocolate together?? Hello!!! I was instantly intrigued! My husband was skeptical, but I had an inkling these cookies were going to be something really special. And they were! Who would have thought that smoked salt would ever go in a cookie? But it did, and these were insanely good!

The Spice House's Hickory Smoke Salt was the perfect addition to these cookies. The aroma of smoke when you open the jar is heavenly. I can't wait to try it in other recipes. I have been a huge fan of The Spice House's Vanilla Sugar ever since our first Spice House sponsored challenge. I use it in whipped cream, I've sprinkled it on oatmeal, on top of biscuits before baking, incorporated it into an apple cake and I've even used it in my coffee. I just knew it would be perfect in these cookies. I hope you love them as much as we did!

Yield: approximately 32 cookies

Featured Ingredients

Easier to use than liquid or powder smoke, this hickory smoke salt is a convenient way to add hearty BBQ flavor to any dish. It’s great... Size Options
$4.99 Glass jar, 1/2 cup (wt. 4 oz)
Made with premium hand-chopped Bourbon Island vanilla beans, our richest, most intense vanilla extract, and pure cane sugar, our vanilla... Size Options
$7.49 Glass jar, 1/2 cup (wt. 3 oz)

Hickory Smoke Salt Butter Chocolate Cookies Recipe

Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Hickory Smoke Salt
  • 3/4 cup unsalted browned butter, room temperature
  • 1/2 cup Vanilla Sugar
  • 1 cup packed brown sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 cups (10 ounces) dark chocolate, chopped
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Preparation Instructions

In a medium bowl, combine the flour, baking soda and smoked salt and whisk together. Set aside.

Using the paddle attachment that goes with your stand mixer, combine the browned butter, vanilla sugar and brown sugar. Beat until combined well.

Add the egg and egg yolk and beat well, until it's light and fluffy. Add in the dry ingredients, in thirds, and mix until combined. Fold in the chopped chocolate with a spatula.

Preheat oven to 325Β°F. Using a cookie scoop (or a regular teaspoon), drop uniform balls of dough onto a cookie sheet that has been lined with parchment paper or a silicone sheet. Sprinkle a little more smoked salt on top (or a little more than a little more, like I did).

Bake until golden, about 10-13 minutes (depending on your oven). Let cool for a minute or two on the cookie sheet, then move to a wire rack to finish cooling completely.

Now go pour yourself a big glass of ice cold milk and grab a few of these delicious cookies.

Recipe by: Susan W. from 37 Cooks

Yield: approximately 32 cookies
Helpful Hints

For 3/4 cup of browned butter, you will need two sticks.

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2 Comments

Doreen Cook

Best Cookies EVER! Between the brown butter and the slight hickory flavor. Oh my...there goes any diet you may be on. You have to try this.

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Carolyn Woodard

These cookies are totally awesome. A mixture of sweet and salty. They disappear quickly.

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