Don't mess with a classic.
Whoops! Today I'm sharing with you a new favorite cookie recipe, in which I took a classic and messed with it.
Do you remember the seeded cookie from Carota Café that I told you about after we dined a Smallman Galley. Remember how I said I would try to recreate it at home?
Well here you have it! A classic chocolate chip cookie gets an upgrade with dark chocolate chips, sunflower and flax seeds, and sea salt. Maybe putting a fun spin on a classic isn't such a bad thing after all!
[recipe title="Seeded Dark Chocolate Chip Cookies" servings="24 cookies"]
1 cup butter
2 ⅔ cups flour
½ tsp salt
1 tsp baking soda
1 cup granulated sugar
½ cup brown sugar
4 T light corn syrup
2 T milk
4 tsp vanilla extract
1 ½ cups dark chocolate chips
2 T sea salt
4 T flax seeds
4 T sunflower seeds
Brown the butter in a saucepan. Set aside and let cool for a few minutes.
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a medium bowl, combine the flour, salt, and baking soda.
In a large bowl or the bowl of a stand mixer, beat the browned butter, sugar, brown sugar, and corn syrup until well blended. Add the eggs, milk, and vanilla and beat until well blended. Slowly add the flour mixture and stir just until the flour is mixed in. Add the chocolate chips and stir gently.
Scoop the dough onto the baking sheets in 1 ½ tablespoon portions, spacing the cookies at least 2 inches apart to allow for spreading. Sprinkle each cookie with sea salt, flax seeds, and sunflower seeds before baking.
Bake until cookies are flat and golden brown, about 13 minutes. You may want to remove the tray from the oven when there are just about 3 minutes left in the bake time, after the dough has flattened and spread, and sprinkle on a few more seeds. Return the tray to the oven until the cookies are finished baking. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.