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"The process is for me - the creaming of sugars, stirring in of eggs and flour, and the folding in of chocolate - but the cookies are not."

Not Without Salt’s author Ashley Rodriguez has mastered the art of a heavenly chocolate chip cookie: soft, lots of chocolate, and a touch of salt. Vanilla bean infused sugars, Guittard chocolate, and Maldon Flaky Sea Salt are her secret ingredients; all you need is a stick of butter and one egg.

What makes them so special?  Three different kinds of sugar.  A long creaming time.  A lot of chocolate.  A little trick with adding the flour and chocolate pieces to prevent over mixing.  These cookies turn out perfectly round (every single one of them!), they have loads of chocolate, and they are that perfect combination of crisp exterior and chewy interior.  They also have a sprinkling of sea salt on the top of each one which makes them irresistible.

 
 
 

"Resting on a little ledge in the kitchen, always within arms reach, are at least three different salt varieties."

You may have guessed by the title of this blog that I have a thing for salt. Resting on a little ledge in the kitchen, always within arms reach, are at least three different salt varieties. In the inside pocket of my purse I carry with me a small container that contains a modest amount of both Fleur de Sel and Maldon. In our kitchen salt is the most frequently used ingredient, which is why I’m surprised that it took us until now to make some ourselves.