Aged Chocolate Chip and Sea Salt Cookies

I found the recipe for these gems at Joanne Ozug’s website I had never heard of aged cookie dough before stumbling upon Joanne’s blog. The idea is that allowing the dough to sit in the fridge for a few days allows the flavors to meld, which makes the cookies taste better. I’ve heard of this in other foods – never cookies. But hell, I’ll try almost anything once. Plus the pictures of the cookies were amazing. Amazing pictures always help!

I firmly agree with Joanne’s thoughts in her post. When I make cookie dough it’s because I want to eat cookies now. Not in three days. I’m not patient in general and even less so when it comes to food.

Luckily, I was busy enough after making the cookie dough that the three days flew by. Here’s a confession: I actually made these on the fourth day because I was too busy on day three to bake them. Plus, my boss convinced me I should wait one more day to bake them so I could bring them into work on day she would be working. (The day after day three she planned on working from home.)

I had several people tell me these were the best cookies they’ve ever had. Ever. And I think it was the combo of bittersweet chocolate and sea salt. The sea salt drove everyone crazy!

I thought the cookies were good but could be improved slightly. They were a bit too flat for me, which could have been a result of something I did while mixing the ingredients. Or perhaps I aged them too long. I tend to be a harsh critic of anything I make. So when everyone else is raving about something, I can usually find room for improvement. Anyway, if you want a cookie that impresses mostly everyone, look no further. You’ve found it. This recipe is (slightly) adapted from Joanne’s recipe.


  • 2 c. minus 2 T. cake flour
  • 1 ⅔ c. bread flour
  • 1 ¼ tsp. baking soda
  • 1 ½ tsp. baking powder
  • 2 tsp. kosher salt
  • 1 ½ sticks butter, at room temperature
  • 1 stick margarine, room temperature
  • 1 ¼c. packed dark brown sugar
  • 1 c. plus 2 T. granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 20 oz bittersweet chocolate chips
  • Sea salt


  1. Sift dry ingredients other than sugars into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter, margarine and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined.
  4. Add chocolate chips and mix on low or by hand to ensure they don’t break. Press plastic wrap or waxed paper against the dough and refrigerate for at least 24 hours and up to 72 hours.
  5. When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper (or you can spray with cooking spray but you really ought to be using parchment paper. It’s very handy!)
  6. Scoop six mounds of dough onto baking sheet. (I used an ice-cream scoop.) Sprinkle lightly with sea salt and bake until desired doneness, 15 to 20 minutes, depending on your taste.
  7. Transfer sheet to a wire rack for 10 minutes, then slide cookies onto another wire rack to cool. Repeat until remaining dough is gone.
I personally like these cookies baked less than more, about 15 minutes. But I like all baked goods slightly underbaked. I’ve never been a fan of crisp cookies and found that baking them 18 minutes yielded a cookie that was too crisp. Though a few of my coworkers preferred the crisp cookie, most preferred the softer, lighter cookie baked only 15 minutes.

I would definitely try this cookie again (and again!), with a few tweaks. Like adding more flour. Or maybe browning the butter. Get to your kitchen and try this recipe yourself! You won’t be disappointed.

Recipe rating: 


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