The herbs and salt make these cookies seem a little more savoury.
Perfect for those crazy people who claim to be devoid of a sweet tooth.
Based on Pass The Sushi’s Sea Salt and Thyme Chocolate Chunk Cookies.
2 + 1/4 cups plain flour
1/2 tsp baking soda
1 tsp salt
1 small bunch thyme
Small handful of mint
220 g butter, softened
3/4 cup caster sugar
3/4 cup dark brown sugar
1 tsp vanilla
2 large eggs
2 cups milk chocolate chunks or chips (big chunks are better than small chips, especially when the cookies are still soft and warm in the middle…)
- Preheat the oven to 175° C.
- In a medium bowl, sift together the flour, baking soda and salt.
- Strip the leaves from the thyme sprigs, roughly chop up the mint, then add both to the flour mixture. Set aside.
- If you’re using chocolate chunks, chop up the chocolate now, and set aside in a separate bowl.
- In the bowl of a stand mixer with the paddle attachment (or a large bowl + hand beaters), cream together the butter and sugars for 3–4 minutes (until pale and fluffy).
- Add the vanilla, and then the eggs one at a time. Mix until fully combined.
- Using a wooden spoon, stir the chocolate chunks/chips into the cookie dough. (If you have time here, put the bowl of dough in the fridge to cool for half an hour. If not, just carry on.)
- Spoon heaped teaspoons of dough onto a baking sheet/tray*. For chewy cookies, bake at 175° C for about 9 minutes, or until golden only on the edges. For crunchier cookies, bake a bit longer, until golden all over.
- Remove from the oven and transfer with an egg flip to a wire cooling rack.
*To make sure the cookies bake evenly and never spread into each other, I usually only put nine cookies (three rows of three) on a single baking sheet/tray, and never more than two trays in the oven at a time. This means baking in batches, but the baking time for cookies is so short that’s not such a big deal. In hot weather, you can put the bowl of dough back in the fridge in between batches.
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