Miles loves chocolate chip cookies. I think he’s a purist that way when it comes to desserts. Nothing fancy, just something simple and delicious. His grilled cheese, however, has to have gruyere cheese with dry-rubbed black forest bacon on sourdough. I think I’ve created a teenage foodie monster!
But back to cookies. I first saw this chocolate chunk sprinkle cookie with sea salt recipe in my Facebook feed. It was from Sydney Kramer from Crepes of Wrath, one of my favorite blogs. These cookies were adorable and I wanted to make them as soon as I saw the picture.
Then I read the recipe. They’re mostly made of brown sugar (yes!), have a little bit of corn syrup for chewiness (yes, yes!), with sprinkles and sprinkled salt on top. What fantastic sounding combination, and the best part was, I had all the ingredients and didn’t have to leave the house!
The cookie batter was very easy to make, but I will admit that I was afraid with the melted butter and corn syrup that they were going to spread too much when I baked them. They didn’t. I have to say that I didn’t measure the corn syrup and slightly overestimated what 2 tablespoons would look like.
I will fully admit to getting a little lazy (cocky?) sometimes when it comes to measuring. I think that if I actually measured correctly, the cookies would’ve been perfect, although I’m pretty happy with them. I took all but 12 to the office and they were gone in minutes. The cookies at home could’ve lasted for a few days, but I ate the remaining four last night!
1 cup brown sugar
½ cup granulated sugar
¾ cup unsalted butter, melted
1 egg yolk
2 tablespoons dark corn syrup (optional)
3 teaspoons vanilla
2 cups flour
¾ teaspoon baking soda
½ teaspoon salt
2 ½ cups chopped dark chocolate
½ cup sprinkles
Maldon or fleur de sel, for sprinkling
- Preheat your oven to 350°F. Add your brown sugar and granulated sugar to the bowl of your mixer. Melt your butter in a microwave-safe bowl, then add it to your sugar. Beat for 3 minutes or so, until well combined—the mixture should look like wet sand. Add in your egg, beat fully, then add in your egg yolk, and beat until fully incorporated. Scrape down the sides of your bowl. Beat in your corn syrup (if using) and your vanilla.
- In a medium-sized bowl, whisk together your flour, baking soda, and salt. Add half of the flour mixture to your dough, beat to combine, then add in the rest, and beat to combine, being careful not to over-mix your dough. Fold in your chopped chocolate and sprinkles.
- Roll your dough into two-tablespoon-sized balls and place them about two inches apart on parchment-lined baking sheets, and sprinkle lightly with salt.
- Bake for 11 to 13 minutes or so, until golden and mostly set but not browned. Allow the cookies to cool slightly on your baking sheets for 5 minutes or so, before moving them to another surface to cool completely. These will keep well, covered in an airtight container at room temperature, for up to five days. These cookies will also freeze well for up to three months.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.