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Food & Drinkrecipes

Jennifer Martine’s Salted Chocolate Chip Cookies

by Kristina Gill


Chocolate chip cookies are one of those sweets for which people never tire of trying new recipes. This week, photographer Jennifer Martiné shares the recipe for her favorite Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt. That was a mouthful! If you know “the perfect chocolate chip cookie recipe,” spring it on us, but let us know why it’s better than the rest. And if you try Jennifer’s recipe, tell us how it stacks up! — Kristina

About Jennifer: Jennifer Martiné is a food and lifestyle photographer based in the San Francisco Bay area. She lives in Oakland, California, with her husband, Tyler, their one-year-old son, Quentin, and their dog, Miles. Her recent publications include Bryant Terry’s newest book, The Inspired Vegan, published by DaCapo. Her work is frequently seen in magazines such as Sunset and Food Arts. Click here to access her Bagna Cauda recipe in our archives.

Read Jennifer’s recipe and how she developed it after the jump!

The Genesis of My Cookie

This is my favorite version of a chocolate chip cookie because it’s not overly sweet and has a great crunch. The recipe is the result of my experimentation with a bunch of recipes. I loved the idea of toasting the walnuts, which I learned from 101 Cookbooks. I loved David Lebovitz’s Great Chocolate Chip Cookies from The Great Book of Chocolate. Then I experimented with cocoa nibs to see how that would taste . . . definitely yummy. Then awhile back I was lucky enough to shoot Salted by Mark Bitterman, and he had an oatmeal raisin cookie recipe with salt on it. Bingo! I added the salt on top, and it just made it all the more tasty. I love the Bali Rama salt crystals with their crazy pyramid shape; it adds such a lovely crunch.

Chocolate Chip, Cocoa Nib and Toasted Walnut Cookies Topped with Artisan Sea Salt

Ingredients

  • 1 cup granulated white sugar
  • 1 cup firmly packed brown sugar
  • 2 sticks organic unsalted butter
  • 2 large organic eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups of unbleached flour
  • 3 cups bittersweet chocolate chips
  • 2 cups toasted chopped walnuts
  • 3/4 cup cocoa nibs
  • sprinkled sea salt crystals on top (optional)

 

Preparation

1. Mix both sugars and butter until soft, and add eggs to the mixer one at a time. Then add vanilla, then baking soda and then salt while continuing to mix. Next, add the flour one cup at a time. Last, fold in the chocolate chips, walnuts and cocoa nibs.

2. Drop teaspoon-sized amounts of the dough onto a non-stick sheet pan, or even better, use a baking stone and top with a few sea salt crystals.

3. Bake at 325ºF for 15–18 min. or until the edges are browned or they reach your preferred doneness. I personally love them a bit overdone so they get crispy, almost candy-like. Serve with cold milk, a glass of pinot or port. — Enjoy!!!

Why Jennifer Loves This Recipe

I can fondly remember cookie making at grandma’s house being my favorite activity when I was a kid. She let me crack the eggs and help stir. I remember how fun it was to run the bowl over to my grandpa and ask for him to use his big strong arms to help me stir when it got too tough to mix completely. We didn’t have a stand mixer then. Thank goodness for today’s modern technology like our great Kitchen Aid mixers, but I still am fond of those old-fashioned hand mixing days.

Portrait by Michelle Warren Photography

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Comments

  • Recently I made/tried the Momofuku Choc Chip Cookies with Marshmallows and Cornflakes and I PRETTY MUCH LOST MY MIND. Incredible! These look fab as well, the salty sweet combo I think must be amazing….

  • There is no doubt what I will be baking this weekend. Thanks for sharing both the recipe and the story. It makes them all the more delicious to try.

  • YUM, can’t wait to try this. I have also seen chocolate-covered cacao nibs from Taza Chocolate. Wonder if those would work too, maybe with a reduction of the chocochips…

  • These cookies look so yummy! I can’t wait to bake these with the help of my 3 year old daughter. Not only will we be making cookies in the kitchen, we’ll be making memories too! Thank you for the recipe. :)

  • I must confess I am Jen’s momma, so it is MY mom and dad she made cookies with growing up – her grandpa STILL has big strong arms at 86 years young! I love to be in the kitchen, too, so it comes naturally to Jen.. I have made these cookies with her , and they are sooooooo good! they are still delish if u leave off the salt, but try both ways!

  • I have to say these are the best cookies ever. In the version I made, I left out the walnuts and did 2 cups bittersweet chips and 2 cups cocoa nibs and they had an awesome texture from the extra cocoa nibs. Next time I’m going to add back in the walnuts as they give it that whole “candy bar” flavor profile. Salty and sweet, and super delish. Also love the pics!!

  • Yum! These look birthday-dessert good! Now to figure out how to make a vegan, gluten-free version … unless someone else already has and is dying to share… (hint!)! :)

  • Oh my goodness. Chocolate chip cookies are my weakness. It is the treat I will choose over most other baked goods. This recipe might be the death of me!

  • The best chocolate chip cookies I’ve ever had are those where the dough is chilled for several hours — 24 if you can wait that long! The dough properties change and you get a wonderfully chewy cookies.

  • I’ve been the lucky recipient of Jennifer’s cookies, and let me tell you, they are heavenly. So dangerously good. These are definitely a fave.

  • Question: what are cocoa nibs? Comment: my life is basically a quest for the perfect chocolate chip cookie. Thought I’d found it recently with the recipe on the back of the white whole wheat flour package but once I learn where to find cocoa nibs, I’m certainly going to try this one.

  • Hi Jennifer,
    I would love to make this cookies. They look amazing!
    I´m in Argentina, over here there is not sticks of butter, here the butter comes in grams.
    Can you please tell me how many grams are in one butter stick ?
    Thank you!

  • Thanks to everyone for your wonderful comments! Here are my responses to some of the comments and questions:

    Pink Sparkle Fun- Couldn’t agree with you more! Nothing beats those Momofuko cookies, they are insane!

    O-Ya- I would love to know how the recipe turns out with chocolate covered cocoa nibs, what a great idea!

    Emily- Sometimes I chill the dough too, I feel like it produces a smaller, plumper cookie and my husband prefers them that way. I like them flatter and crispier, so to please us both, I’ll make a batch and chill the rest to bake later. Sometimes I’ll also put some aside to freeze.

    Andrea- Cacao nibs are basically raw chocolate, pieces of cacao beans that have been roasted, hulled and prepped to the point where all that there is left to do is process them into bars. http://bit.ly/xZCRmz

    Veronica- One stick of butter= 113 grams. So for this recipe you would need 226 grams.

    Happy baking everyone!

  • I’ve been looking for a good walnut/chocolate chip cookie recipe for next months Gastronomy After Dark event at the Exploratorium. I think this will be perfect- I will be substituting roasted crickets for the walnuts to introduce people to edible insects. Weird? Absolutely, but that’s my workplace for you. Since you’re a local, Jennifer, you should stop by.

  • I love the way the dog is looking so lovingly at the baby in the photo of Jennifer and her family! I am sure I will love these cookies too!

  • I made a batch of these last night. I couldn’t find cocoa nibs in the local grocery store, but luckily my friend who is a pastry chef had them on hand. I followed the recipe very closely and they are delicious! Thanks, Jennifer!

  • These are amazing cookies! I didn’t have time to find chocolate nibs but I added coconut. The salt on top adds a nice subtle flavour. My coworkers devoured them!

  • This will be my new go-to chocolate chip cookie recipe. I made it without the cocoa nibs and used 1/2 c less sugar than called for because I like my cookies a little less sweet than most people.

    These were just what I look for in a choc chip cookie: toothsome and chewy in the centre with a delicate, crispy edge. Yum! Toasting the almonds was definitely worthwhile; I will try them with the nibs next time (and toasted coconut sounds good, too!)

  • These are indescribably good! The toasted walnuts,cocoa nibs, and sea salt make these cookies a winning combination. Thank you for sharing the recipe!

    • i’m afraid we don’t have nutrition for these recipes, sorry.

      there are plenty of online calculators that will let you plug in the ingredients to get a rough estimate of the nutrition if you need that information.

      grace

  • These are out of this world amazing! I made a batch last night… minus the cocoa nibs bc my Trader Joe’s didn’t have any in stock. Thank you!

  • How many cookies does this recipe yield? And it says “teaspoon-sized amounts” – is that correct? That seems tiny… do tablespoon-sized mounds work better? Thanks!

  • I’ve made them once already and everybody was amazed by them, me included. I substituted the cocoa nibs with cocoa powder and they are delicious too. I am making them today again for Hitchcock night ;)
    Thank you for the recipe.
    Greetings from Mexico.

  • These sounded so delish I had to try right away. I switched things up a little bit for what I had on hand….using half whole wheat flour, cut the sugar down by 1/3 cup, added a little cinnamon, used only 1 1/2 cups combo of semi-sweet chips/carob chips, and because hubby doesn’t tolerate walnuts so well i used toasted pecans cut down to 1 1/3 cup. Results: AMAZING!!! :) Because of my last name everyone always teases me about making cookies but my forte has never been cookie baking….cinnamon rolls and breads yes, but never cookies. That has now changed :) Thank you so much for sharing this recipe.
    p.s. the 1st couple trays i flattened the dough some before sprinkling with salt but found on 3rd tray just a slight top flattening produced a much thicker, better textured, and even more beautiful cookie. My tastebuds and tummy thank you again….and again…and again…. :) I can’t wait for hubby to come home from work to try these gems

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