Sea Salt Delights

I've got another wonderful recipe to share today - sea salt delights!  This recipe is basically a mix of three recipes I've seen - I tweaked it to sea salt delight perfection!



(1)  lay the butter out to soften before getting started!

(2) note that you have to refrigerate the dough for about 45 minutes before putting it in the oven.  Time that out! :-)

(3) Don't you dare not put that sea salt on there.  I know sometimes people change out ingredients to work with what they've got.  Well I'm not lettin' ya.  Imagine me going through this computer and yelling "you need the sea salt!"  The cookies won't be the same without them. 

Remember my trick - set the oven to 15 degrees less than recipes call for!  When you take cookies out, you let them stay on the cookie sheet for 5 minutes.


-1 cup packed light brown sugar-
- 1 cup white sugar-
- 2 sticks (1 cup) salted butter (softened)-
- 2 eggs -
- 4 teaspoons vanilla-
- 2 1/2 c. all-purpose flour -  
- 1/2 c. unsweetened cocoa powder -
- 1 teaspoon baking soda- 
- a bag of rolo candies-
- white sugar (to roll cookies in) -


(1) In your mixer, combine the white sugar, packed brown sugar, softened butter and beat.
(2) Once mixed well, add the eggs and vanilla.
(3) In a separate bowl, combine the cocoa, flour, and baking soda.
(4) Slowly, combine the cocoa addition to the sugar mixtures.

*side tip: I typically add it in 4 parts --- put some cocoa powder, mix for 30 seconds, repeat until you're done! Makes a HUGE difference to just take the extra 2 minutes*

(5) Refrigerate your dough for about 45 minutes.  

(6) Preheat your oven to 375 degrees.
(7) Take a hunk of the dough & put a rolo around (in other words, surround the dough around the rolo).   Make sure to cover the rolo completely.
(8) take the ball of dough with the rolo inside and roll it in white sugar and do for all.
(9) With your hand, slightly press down on the cookies.  
(10) Put sea salt on top of the cookies. 

(11) I recommend using a silpat (I'm obsessed) or some kind of parchment paper.
(12) Bake the cookies for about 9 minutes.  They're ready when you see them start to crinkle.
(13) Leave them on the counters for 5 minutes to still cook a tiny bit and then you can remove and EAT! 

 Having some milk on the side is recommended.



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