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Choc Chip with Native Plum Salt Cookie



Makes 18



  • Flour, 2 ½ cups

  • Corn Flour, 1tbsp

  • Butter (Unsalted), 170g

  • Brown Sugar, ¾ cup

  • White Sugar, ½ cup

  • 1x Egg

  • 1x Egg Yolk

  • Milk Choc Chips 1 ¼ Cup

  • Olsson's Native Plum Salt, 2tsp

  • Baking Powder, 1tsp

  • Vanilla Extract, 2tsp



  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 170°C (338°F). Line a baking sheet with parchment paper.

  2. Brown the Butter: Heat a pot over medium heat and add the butter. Stir until the butter begins to bubble. Continue stirring until the butter turns golden brown, about 5 minutes. Transfer the brown butter to a bowl.

  3. Mix Wet Ingredients: Add the brown sugar, white sugar, egg, egg yolk, and vanilla extract to the brown butter. Whisk until smooth and no lumps are present.

  4. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, Plum Salt, and corn flour to ensure there are no lumps.

  5. Make the Dough: Add the brown butter mixture to the dry ingredients and fold to combine into a cookie dough. Mix in the chocolate chips, reserving 1/4 cup for topping.

  6. Form Cookie Dough Balls: Form balls with the cookie dough and place an additional 3-4 chocolate chips on top of each ball. Refrigerate the cookie dough balls for 30 minutes.

  7. Bake the Cookies: Transfer the cookie dough balls to the lined baking sheet. Bake in the preheated oven for 8-10 minutes, or until the cookies are golden brown.

  8. Finish and Serve: Remove the cookies from the oven and sprinkle additional Plum Salt over the top. Let them cool slightly before serving.


Batch Nutrition:

Calories: 4320 | Protein: 52g | Fat: 186g | Carbohydrates: 609g


Per Cookie Nutrition:

Calories: 240 | Protein: 3g | Fat: 10g | Carbohydrates: 24g

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