Chocolate chip cookies

The Mast Brothers (Rick and Michael) turned their obsession with chocolate into a business, and their beautifully packaged, signature chocolate bars can be found in markets and specialty shops around the globe, with flagship stores in Brooklyn and London. And when we asked them for a chocolate recipe for those cold Autumn nights, they didn’t disappoint: perfectly gooey chocolate chip cookies with a salty kick, or ‘a decadent chocolate overdose of a chocolate chip cookie’, as they say themselves.



225gram unsalted butter (at room temperature)
170gram white sugar
170gram dark brown sugar
1 vanilla bean
2 eggs
280gram all-purpose flour
1 tsp baking soda
425gram sea salt chocolate, chopped
sea salt


Cream the softened butter with the white and brown sugars until fluffy. Add in a scraped vanilla bean. Add the eggs one at a time until fully incorporated. Add and combine the dry ingredients, then add the chopped sea salt chocolate. Form into a 10cm log, cover with plastic and cool overnight.

Preheat the oven to 160C. Cut 2.5cm discs of cookie dough weighing 140gram each. Place the discs on a tray lined with parchment paper, leaving plenty of space between them. Lightly sprinkle the cookies with sea salt before baking for 16 minutes, rotating halfway. Allow to cool to room temperature before removing from the parchment paper.


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