Hello everyone, I hope you are all well. Have you started getting into the Christmas spirit yet, after all the Christmas recipes I’ve posted lately?

Or maybe you think I’m too early…?

Anyway, I hope this recipe will make you long for Christmas.

If you have any special requests when it comes to Christmas baking, leave a comment under this post and let me know.


I’ve received a lot of mail lately, even all the way from the North Pole…

From yesterday’s letter: “Can you please make some yummy chocolate cookies with sea salt on top?” Who can say no to such a request…



North Pole Wishes Cookies – Chocolate Chip Cookies

  • 1 cup (225 g) usalted butter
  • 3/4 cup + 1 tablespoon (200 g) regular sugar
  • 1 cup + 2 tablespoons (235 g) light brown soft sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 large egg yolks
  • 2 3/4 cups (350 g) all-purpose flour
  • 1 tablespoon (10 g) corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon sea salt
  • 14 oz. (400 g) dark or milk chocolate chips


Preheat the oven to 350 °F  (180 °C).

I always use the fan setting when I make cookies, it makes them a bit more “puffed up”.


Put the butter, sugar and brown sugar into a mixing bowl and beat until fluffy, about 3 minutes.

I use light brown muscovado sugar from Dansukker.


Add the egg and mix well before adding the egg yolks, one at a time.

Add the vanilla extract and beat for another 2 minutes.


I use a mixture of all-purpose flour and corn starch here, I think it makes the cookies even better…


Mix together the flour, corn starch, baking powder and baking soda.


Stir the cinnamon into the flour mixture before adding the dry ingredients to the mixing bowl.

Beat until everything is well blended.


Stir in the chocolate chips, but reserve some for after baking.


Using an ice cream scoop, arrange mounds of dough onto lined baking trays and sprinkle with a little sea salt.

Make sure you place them well spaced apart to allow for spreading during baking.

Bake for 10-13 minutes.


Remove from the oven and immediately place the reserved chocolate chips on top.

The result: delicious chocolate chip cookies…


This reciepe is quite large, you’ll get about 48  2-inch (5 cm) cookies from it, so there are many reasons you should share them with the people around you.


I wish you all a wonderful evening.

Hugs from me to you.


Christmas offer: Retro apron: 249,- NOK. Place your order here.




    • Team Passion4Baking Reply

      Hi Sophie, somewhere in between 🙂

      -Team Passion4Baking

  1. Manuela, sorry but why salt? I’m a bit sceptic ahah… Going to try these for sure 🙂

    • Team Passion4Baking Reply

      Hi Isabella, salted caramel and salted dark chocolate are very popular these days, so why not salted cookies? 🙂 But if you’re not too keen, just omit the salt and the cookies will still be delicious!
      Happy baking!

      -Team Passion4Baking

  2. Hi, Manuela! I’m thinking of trying this recipe. Would the cookies be chewy or crunchy?
    If crunchy, do you have any chewy cookies recipes? I want to try it out sometimes. 🙂
    Anyway, thank you for the recipe and merry christmas! I’m thinking of spending my christmas day baking haha 😀

    • Team Passion4Baking Reply

      Hi Emily, these are somewhere in between, crunchy on the edges and chewy on the inside. But the texture depends on the kind of butter and sugar you use. 🙂

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Essence, if you don’t want the sea salt just omit it. 🙂
      Happy baking!

      -Team Passion4Baking

    • Team Passion4Baking Reply

      Hi Fabiana, these cookies can be frozen for at least a couple of months.

      -Team Passion4Baking

  3. Hi, I run out of brown sugar, can I replace it using more regular sugar?

    • Team Passion4Baking Reply

      Hi Mary. Yes, you can replace some of the brown sugar with more regular sugar, the cookies will still be delish! 🙂

      -Team Passio4Baking

  4. Is it okay if i use only regular sugar? And if its okay how much do i need to use?

    • Team Passion4Baking Reply

      Hi Mir, it is possible to use regular sugar only, but the flavor and the consistency will be slightly different.
      Happy baking!

      -Team Passion4Baking

  5. I’d like to bake these cookies they look so good! Just want to ask, if I want to half the recipe, would it change the texture of the cookies? Or is there any adjustment that I should make?

    • Team Passion4Baking Reply

      Hi Christy, it’s no problem halving this recipe. To halve the 1 egg: whisk it lightly before adding half of it to the batter.
      Happy baking!

      -Team Passion4Baking

  6. What’s is the difference between the light brown soft sugar and the regular brown sugar ? And if there is a difference can I use the regular one ?

    • Team Passion4Baking Reply

      Hi Salma, the light brown soft sugar has a slight caramel flavor, whilst the regular, darker one has a stronger treacly flavor. You can of course use regular brown sugar if you prefer. 🙂

      -Team Passion4Baking

  7. Hadiya Haneef Reply

    Hii!! My cookies dint get puffed up… I dont have a fan setting in my oven … Wat do I doo??

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.