Chocolate Chip Cookies get a fun upgrade with the addition of sea salt and fresh thyme! The sea salt adds a bit of salty-sweet flavor that is amazing, and the thyme adds just a hint of a floral flavor. These are better the longer you let them sit, so don’t eat them all the first day!
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.
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.
- Cranberry Orange Cookies – These cranberry orange cookies are the perfect treat to enjoy! This chewy and crunchy cookie recipe is studded with dried cranberries and orange zest, and rolled in orange sugar before baking. They are a fall and holiday baking favorite!
- Chocolate Chip Potato Chip Cookies – These fun cookies are firm but soft, with a fantastic sweet/salty combination!
- Toasted Coconut Shortbread with Pineapple Cream – Delicate and sandy shortbread cookies topped with a refreshing and cool pineapple cream.
- Iced Lemon Lavender Cookies – These delicate Lemon Lavender Cookies are the perfect cookie for tea time! With a delicate crumb and a lovely lemon and lavender icing, these cookies are perfect for a spring celebration.
Sea Salt and Thyme Chocolate Chip Cookies
- 2 ¼ cups flour
- ½ tsp baking soda
- 1 tsp salt
- 2 TBSP fresh thyme leaves
- 1 cup butter room temperature
- ¾ cup sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups dark chocolate chips
- ½ 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.
(slightly adapted from Pass The Sushi)