When muscovado sugar and fleur de sel make the best chocolate chip cookies

If you are anything like us, your freezer will always be stocked with logs of frozen cookie dough.

When I ask Jon and Miren what they would like to have for the dessert, I know the answer will be “chunky and chewy chocolate chip cookies with crunchy salt on top”

They take after C. and me.

So I thought I’d leave you with our favorite recipe for chunky chocolate chip cookies. The trick? Light muscovado sugar and fleur de sel.

I also shared the recipe with Joanna yesterday.

And I ask you the same question, are you a crispy and chewy chocolate chip cookie kind of person?

Have a great weekend!

Gluten-Free Chewy Chocolate Chip Cookies

makes 2 dozen cookies

8 tablespoons (110 g) unsalted butter, at room temperature
1/2 cup (100 g) packed light muscovado or light brown sugar
1/4 cup (50 g) natural cane sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (140 g) brown rice flour
1/2 cup (60 g) amaranth flour
1/4 cup (30 g) tapioca starch
1/2 teaspoon fleur de sel, plus more for topping
1/4 teaspoon baking soda
1 cup (170 g) chocolate chunks or chips

In the bowl of a stand mixer, combine the butter, muscovado sugar, natural cane sugar and vanilla extract. Mix with the paddle attachment on medium speed for 2 minutes. Scrape the sides and bottom of the bowl. Add the egg and mix until combined.

In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients into the butter mixture and mix on medium speed until the dough comes together.

Add the chocolate chunks and mix until thoroughly incorporated.

Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log that is approximately 2 inches in diameter and 12 inches long. Wrap the log with the parchment and refrigerate for 1 hour.

In this time, preheat the oven to 350F (180C). Cut the log into 1/2-inch disks. Place them on baking sheets lined with parchment paper or silicone mats leaving 2 inches in between the cookies.

Sprinkle the tops with a bit of fleur de sel. Bake for 11 to 12 minutes or until edges set and start to turn golden. They might look a bit underdone, but this is fine. They will harden as they cool and slightly under-baking them will keep them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before trying to lift them. Store them in an airtight container for up to 3 days.

you may also like…

93 Responses to “When muscovado sugar and fleur de sel make the best chocolate chip cookies”

  1. Marion says:

    Those look delicious! I love fleur de sel on my cookies, it really makes a difference :-) Thanks for the recipe

  2. Love this recipe and the pics! I have a bad reputation for putting salt on everything but I really do believe it adds a little lift to baking!

  3. ileana says:

    These look beautiful! My favorite cookies are oatmeal raisin, but I’ve recently discovered I really like chocolate chips with the oomph of flaky sea salt.

  4. A delightful combination! Those must be just divine and really addictive.



  5. Valentina says:

    спасибо за рецепт, печенье выглядит очень аппетитно и красиво, как-будто бы это вовсе не еда, здорово) V&

  6. Katie says:

    I made a double batch of these last night and they came out WONDERFUL. Used 1 c dark chocolate chunks + 1 c semi-sweet chips, and subbed regular white sugar for the cane sugar. Also froze the logs for 30 mins since I couldn’t wait an hour ;)

    New go-to cookie recipe – Thanks for sharing, Aran!

  7. Nisrine M. says:

    Mmm, sweet and salty chocolate chip cookies. I’m in!!

  8. zuzazak says:

    Oh my goodness these look delicious! I wish i had some today to eat with my clotted cream ice-cream!



  9. Katie- that makes me happy! thanks for sharing!

  10. Love the title, the recipe, the cookies and the photo… so beatiful!
    Thank you!

  11. These look so beautiful I would be afraid to put them into my mouth — for 2 seconds — and then I TOTALLY WOULD!

  12. shelbygail says:

    Yummy!!! Lovely, mouthwatering photos and an enticing recipe…look forward to giving it at try :)

  13. Jaime says:

    I think some cookies are best crispy but when it comes right down to a chocolate chip cookie it’s gotta be ooey, gooey and chewy. There’s something more comforting and homely about a chewy chocolate chip cookie…and I feel like I need some ;)

  14. Shut the front door!!!!! I love salt on chocolate, I would have never thought to put salt on chocolate cookies. I like my cookies slightly burnt and crispy which can be a challenge because while I let mine cook for a little while longer, I must take out the soft and chewy ones for my hubby first. A friend of mine recently made me some peanut butter with sea salt on top….. the chocolate sounds like a better bitter sweet combo.

  15. These look wonderful. I love that there is a trend with salted chocolate treats now-a-days. I don’t remember ever seeing anything like that (or tasting!) growing up, but it is something that I have embraced whole-heartedly. I’ve never heard of muscovado sugar, but I’m loving that they are GF (I have celiac). So helpful.
    Sarah M

  16. Rob Johnson says:

    Looks awesome, thanks for this! Great food sensory !

  17. OK, now you have my attention! Definitely going to print and follow up on this one.

    Love your work!

  18. So excited to make these! But I don’t have amaranth on hand, can you suggest a good substitute?
    Thank you so much for sharing!

  19. Christen- you can use all brown rice flour or if you want earthier flavors, you can go with quinoa or buckwheat.

    Hope you like them!

  20. valerie s. says:

    Wow! But I need some professional advice. I chill my dough thoroughly, but the cookies still spread when baking. What am I doing wrong? Thanks so much

  21. Valerie- They spread a little bit but not much. It’s hard to say what went wrong without seeing what you did. Did you weigh the ingredients or used measuring cups? Are you sure you included all ingredients? Spreading too much can be to several things. Too much sugar and creaming, not enough dry ingredients… Let me know!

  22. Anonymous says:

    valerie s. – your butter might be too soft in the beginning, or the sugar and butter are overworked.

  23. Oooooh, yes. These look utterly divine. I love the big chunks of chocolate, I love the salt on top… I love everything about these cookies. I can’t wait to try this recipe!

  24. It looks like you have successfully combined all of my favorite things!! I will definitely be trying this one!! Thanks for sharing! It’s supposed to rain this weekend -the perfect time to bake!

  25. I am definitely a chewy cookie kinda gal and these look like something I would love to chew on!! I love the salt on top and can’t wait to loose a few lbs before putting them back on, as I am certain I would not be eating just one of these!

  26. Thank you for the flour sub suggestions. They’re what I figured, but I had to go to the store to get the chocolate so I picked up amaranth anyway :P

    But I did use flax seed meal/water instead of the egg (allergic) and used arrowroot starch. They turned out perfect.

    These are THE most amazing thing I’ve had since having to go gf almost 5 years ago. Thank you, thank you, thank you!

  27. Beautiful!!!!
    I love love Fleur de sel on my caramel goodies… I am so making these cookies…
    Gorgeous Pic!!

  28. valerie s. says:

    Thanks for all the great advice. I think I may be creaming the butter, sugar mixture too long. About how long? Really love your recipes, can’t wait for your book. Thanks again!

  29. ~ Faith says:

    These look divine! I’m wondering, could potato starch be subbed for the tapioca?


  30. Valerie- about 2 minutes. you don’t need the mixture to be light and fluffy because all that air that you might incorporate will make the texture change. Too much air will take the chewiness away too. Hope that helps!

    Faith- Yes, you could. This is a super forgiving recipe.

    Thank you all!

  31. Christen- that is wonderful that they even worked substituting the eggs. Thank you for letting us know!

  32. I’m crazy about chocolate chunk cookies and cookie dough. I saw your recipe in Joanna’s blog earlier this week and I loved it! I think I’m going to give the gluten-free version a try, even though I’m not gluten intolerant. I’m actually curious about the taste difference.
    Thank you, Aran!

  33. Sini says:

    I simply can’t resist chewy cookies and am dying to make these gluten-free ones asap!

  34. He and She says:

    These look delicious. I love chocolate chip cookies straight from the oven. I even heat them up in the microwave if they are store bought ones (lazy I know but utterly delicious).

    I’ll love for you to take a look at my new blog and let me know what you think.



  35. Manon says:

    Sounds delicious and I love the photos!

  36. leslie says:

    i am a chewy cookie fan, with not so much chocolate chips thank you very much. weird but true. but i can’t wait to try these cookies out though, because currently my families association with cookie dough is the awful store bought kind..which they love. but i have a feeling that one taste of this and my family will think i am a goddess in the kitchen. they look amazing!
    thanks for sharing!:)

  37. a. maren says:

    wow. so i have a chocolate chip cookie recipe already that i am very satisfied with, and i am very, very seldom moved to consider any other type of chipped cookie. but something about these…the texture maybe? all those chocolate chunks? the salt, probably. looks so amazing. i can’t wait to try them.

  38. So beautiful, I would love to reach into that photo and snaffle that cookie into my mouth!!! As always your blog is a delight to read and behold your wonderful stories and descriptions of the food you bake for the people you love! Your pictures are too stunning for words! Very inspirational :)

  39. jen laceda says:

    Chewy cookie freak here! i do have a problem when making CCC, though. Why do mine flatten out during baking? What am I doing wrong? I want them to not flatten out on me once and for all! Any tips?

    By the way, I’ve been seeing recipes around the internet and newer cookbooks about using muscovado sugar. it’s not so commonly found here in Toronto, Canada yet, but I am dying to try this in baking!!

    See you in Montreal in June! Can’t wait!

  40. cheffingit says:

    I just have to tell you – I LOVE your blog look.
    These cookies sound amazing. Salt on top? Phenomenal!

  41. Valentina says:

    Hello! Hope you are having a lovely weekend so far with your family. I’m baking these cookies or a good friend who is gluten intolerant. Would it be ok if I posted the recipe on my blog with credits and link to the original recipe here! I always love your recipes and this friend is a special person,

  42. zer0gluten says:

    Absolutamente tentadoras.
    Tus fotografías siempre hablan por sí solas de las maravillas que salen de tu cocina.
    Un beso Aran.

  43. Crispy outside with a chewy centre is definitely the best combination!! Proper chunks of chocolate make a huge difference too. The only problem that this seems to cause is that you would need to make an awful lot of them so that they lasted more than an hour or so!!!! :)

    B x

  44. twoloves says:

    I like the sound of the addition of salt! I’m sure it makes a difference! May I ask if you have made the recipe without the salt and how much difference does it make to the taste?

  45. mischmi says:

    I’m going to try these today – they should delicious
    . Would you mind if I translated the recipe to german and shared it in a german celiac forum? With credit of course!

  46. mischmi says:

    They don’t just sound delicious – they are! Thank you for the recipe

  47. kachna says:

    they look beautiful… and I’m sure they taste great :)

  48. I would have to say that I am a crispy and chewy chocolate chip cookie fan – these look fantastic! However, my all-time favourite chocolate chip cookie recipe is loaded with nuts, oats, coconut and enough butter to make them nearly tuile thin. I wonder what the addition of your fleur de sel would add to them? Thanks for the idea :)

  49. I don’t have words to thank you for the inspiration.. I’m a Brazilian who lives in France and LOVE your blog.
    These cookies went out delicious!!

    For who wants to make it egg free , I used the mix flax seed and water – 1 tbsp of grounded flax for 5 of water – let sit for 10 minutes and add to the dough.
    Thank you :-)

  50. I don’t have words to thank you for the inspiration.. I’m a Brazilian who lives in France and LOVE your blog.
    These cookies went out delicious!!

    For who wants to make it egg free , I used the mix flax seed and water – 1 tbsp of grounded flax for 5 of water – let sit for 10 minutes and add to the dough.
    Thank you :-)

  51. Yum looks delicious and the photos are gorgeous!

  52. Jen- when cookies spread too much it is usually because you can creamed the butter and sugar too long. This incorporates too much air and then cookies rise but deflate after. So simply cream until they are smooth but not necessarily light and fluffy like when you beat for cakes.

    Twowolves- Salt brings out the sweetness in everything actually and enhances chocolate. Just try it, you will see.

    aleafandabud- those cookies sound delicious and I think you would be surprised how much better they would taste with a light touch of salt. Nuts and chocolate are always better with salt.

    naturalchefcuisine.com- thanks for sharing that tip!

    Thank you everyone!

  53. Definitely time for me to make a stash of these for the freezer! There are times I really feel like a cookie but couldn’t be bothered making them from scratch….this will be the perfect antidote!

  54. Andrew says:

    This sounds as delicious as your beautiful photos (love the visible salt crystals). What type of chocolate chips do you prefer? Also, I wanted to congratulate you on your James Beard Award nomination. Way to go!

  55. Ana_ILTdP says:

    Wow! Jon and Miren “están muy bien educados” ;)

    They are so little and already have the taste for salt on top of cookies!! :D

  56. susan says:

    I am off to make a double batch of these. They look perfect!

  57. susan says:

    I am off to make a double batch of these. They look perfect!

  58. I’m in the experimental phase of going without gluten and was really excited to see you feature so many GF recipes. I never ate sweets before because I always felt poorly afterwards … now I know why. I’m taking your ingredient list to Sprouts to see if I can find amaranth flour, sounds so ancient and exciting!

  59. these look delightful, I look forward to trying them next time I’m craving a cookie!

  60. Juliana says:

    I made a batch of these on a whim last night. Delicious!!!!

  61. Ohh my – these look DELICIOUS! Right now, I feel like I could eat a whole batch! Maybe that’s because I haven’t eaten yet today.. hmm

  62. I like your combinations, plates and photos.

    Best wishes from Turkey :D

  63. susan says:

    these are delicious and are now a freezer staple! thank you!! x

  64. mArie says:

    Wahou !!! Sorry for my english, i’m french. Your cookies looks amazing !
    I usually do the laura todd’s or michel et augustin one’s, but i will try your recipe.

  65. Paola says:

    Ciao, volevo invitarti alla mia raccolta sui dolci che si preparano a Pasqua in tutti gli angoli del mondo :)
    Spero vi parteciperai

    A presto


  66. dayna says:

    I just started following your blog and it looks amazing. I have a question with this recipe (and perhaps it applies to others) – you mentioned in a comment that regular flour can substitute for the other flours you have in the recipe (if you’re not gluten-intolerant). My question is, do you still need the starch? Or do you sub the starch with an equal amount of flour? IF you do still need the starch, will CORN starch do? I’d like to try this recipe with what I have on hand until I can do shopping for the ingredients you have listed. Thank you so much!

  67. Dayna- No you don’t need the starch. Add all the flour and starch amounts and use ap flour. Hope that helps!

  68. dayna says:

    It does help, thank you Aran! Your Basque-land pictures are so beautiful. I visited Bilbao and Pamplona on a trip to Spain in 2001, and your posts make me want to return and visit…soon! A good friend of mine’s father is Basque and we love food and photography! Need to introduce her to your blog. Thanks again!

  69. Minna says:

    I just made my first chocolate chip cookies ever with this recipe and they’re were delicious and chewy just how I like them. Thanks for the recipe!

  70. Sini says:

    Just took them out of the oven. Heavenly good! My father is going crazy about these.

  71. Sini- that is the best compliment ever! :))

  72. Hi Aran. Thank you so so much for this recipe! :) I have been gluten-free since January, and have been experimenting with all of the flours, new recipes, etc. I never was able to make a cookie that actually felt like a classic american cookie until this recipe!!!! These were just so delicious, and didn’t spread or crumble like so many of the other recipes I tried. I couldn’t resist posting a few pictures and link to your recipe on my blog: http://cityintheciel.blogspot.ca/
    I can’t wait to check out your other recipes and upcoming book (congrats!). Thanks again!

  73. Nicola says:

    Hi, I’m newly gluten-free. I made these cookies tonight (I’m a reasonably proficient baker) and am wondering what kind of flour you use. I bought brown rice and amaranth from our local natural foods coop and the texture of these cookies as I’ve made them is reminiscent of cornmeal. They don’t look that way in your (beautiful) photographs, so I’m just wondering if you’ve got a source for ultra-fine brown rice and amaranth flour.

    • Aran says:

      The texture of the flours makes a complete difference for sure. For superfine brown rice flour I use Authentic Foods. It’s my favorite flour. For the amaranth I use Bob’s Red Mill. Where are you located?

  74. Nicola says:

    Thanks! We’re in Calgary (Canada) – I’ve seen some Bob’s Red Mill products, but will check for the amaranth flour and I’ll check for the Authentic Foods. The flavor of the cookies is good but they are incredibly gritty the way I’ve made them.

  75. Amy Schleider says:

    Does putting the flour in a food processor make any difference? About to launch into some GF baking projects for the holidays. Any suggestions out there?

    • Aran says:

      I don’t think I understand… Like mixing the dough in the food processor? You really must make the dough by creaming the butter and sugar together. If you don’t have a handheld mixer or stand mixer, you could mix it by hand. Have the butter very soft (but not melted). Then with a wooden spoon, mix the butter and sugar together until well combined (it doesn’t need to be fluffy). Add flour. You can even knead it by hand a little until it comes together.

  76. caitlyn says:

    These look amazing! Any tips for subbing the eggs?

    Have a gorgeous day!

  77. caitlyn says:

    Definitely will! Thank you :). I’ll experiment with both flax and chia. Also, if I replace the butter with coconut oil, do you think I should sub the same amount or use less? Thoughts?

    Have a wonderful day!

  78. I really love the cookies, and so I shred your recipe in German with al my readers! The Cookies are the world best cookies, thanks for this wonderful recipe…


  79. Julia says:

    These look delicious! I too have a favourite recipe for cookies, but I might have to give this one a go too. It would be unfair not to a least test it once…

  80. […] Some recipes take a long time to work out.  I make them over and over adjusting the amounts of this or that.  This cookie recipe turned out well on the first try!  I recently developed a strong craving for a sweet biscuit scented with rosemary and lemon.  Buckwheat flour has an herbal flavour that works well with both rosemary and lemon.  I borrowed the proportions and method from this very dependable recipe for  chewy chocolate chip cookie made from Amaranth flour  from the stellar food blog Cannelle et Vanille. […]

  81. Cara says:

    This is an amazing recipe! I usually use mostly white and brown rice flour, with a little bit of tapioca starch. It’s become a gluten free favorite of mine (: And I make it dairy free by using vegan butter and dairy free chocolate chips!

  82. […] make, these were my goal posts: a brown butter choco chip which had adaptation possibilities, and this gluten-free counterpart as a very worthy guide. And because I like my cookies just so—crisp outside and chewy inside—I […]

Leave a Reply

You must be logged in to post a comment.