“World Famous” Sea Salt & Chocolate Chip Cookies
- Matt Welsch
- Jul 2
- 2 min read
In 2016, we shot a documentary tracking the road that led here.
The cross-country motorcycle trip covered over 13,000 miles, visiting kitchens, farms, fisheries, breweries, and bakeries before the decision to bring it all home to Wheeling.
These cookies were at the end of that trip, and they are the only item that has always been available at Vagabond Kitchen.
Now you can do what we do: take something everybody already knows, do it with intention, and don't apologize for the salt on top. Check out this blast from the past, then make a batch for your loved one, or just for yourself. We don’t judge.
Recipe — Makes 1 Dozen
Ingredients:
6 oz Cake flour
6 oz Bread flour
1 tsp Baking soda
1 tsp Baking powder
1 tsp Kosher salt
7 oz Butter, room temp
7 oz Brown sugar
5 ½ oz Sugar
1 ½ tspVanilla
1 ea Large egg
1 ea Egg yolk
2 C Chocolate Chips (an “obscene” amount)
TT Coarse sea salt
Method
Cream butter, brown sugar, and sugar together for 5 minutes, until light and fluffy.
Add the egg and egg yolk one at a time, mixing well after each addition.
Mix in the vanilla.
Whisk together the cake flour, bread flour, baking soda, baking powder, and kosher salt. Mix into the wet ingredients until just combined, then fold in the chocolate chips.
Portion into 4 oz scoops onto a parchment-lined sheet tray. Sprinkle sea salt on top of each.
Bake at 350°F for 5 minutes, spin the tray, and bake for 5 more minutes.
Note: Our full kitchen batch makes about 17 cookies at this scoop size — this version is scaled down for a clean dozen at home.
-- Chef Matt