If you’ve walked down Redchurch Street recently, you undoubtedly detected a whiff of something rather delicious. From the outside, The Mast Brothers‘ minimal shop window displays nothing more than a pile of brown sacks and a scribble of neon light revealing: Mast Brothers is making chocolate here. But follow that insatiable scent of cacao indoors and you will be led to where the real magic happens.
Mast Brothers are London’s first bean-to-bar chocolate makers. Run by bearded Brooklyn brothers Rick and Michael Mast, the store combines an artisanal factory, chocolate shop and chocolate beer bar. Their approach to chocolate making is like no other, and their bars are out-of-this-world tasty.
Inspired by the origin of the beans they source, each bar combines flavours that tell simple, authentic stories. To wit: Break off a piece of their dark chocolate Smoke bar and you can literally taste the smoke from when the cacao beans were originally smoked on a farm in Papua New Guinea.
We caught up with the brothers earlier this month to see how their new seasonal range is coming along, and they were kind enough to lend us their classic sea salt chocolate chip cookie recipe. The chips in these cookies are hand-chopped from their signature Sea Salt chocolate bar.
When added to the batter, each shard softens and swirls like marble into the mix, creating wonderful pockets of chocolate within the baked cookie. The recipe is easy to follow. And like the brothers’ beautifully wrapped chocolate bars, the cookies are a give-to-anyone gift. Take our advice and make one batch too many, just for you to enjoy.
Sea Salt Chocolate Chip Cookies
Makes 9 cookies
226 gr unsalted butter, room temperature
170 gr sugar
170 gr dark brown sugar
280 gr all-purpose flour
5 gr baking soda
5 gr sea salt
425 gr sea salt chocolate, chopped
1 vanilla bean
1. Cream softened butter with sugar and brown sugar until fluffy. Add scraped vanilla bean.
2. Add eggs one at a time, until fully incorporated.
3. Add and combine dry ingredients, and then add chopped sea salt chocolate.
4. Form into 3.5-in. log, cover with plastic and cool overnight.
5. Preheat oven to 325° F, convection roast setting.
6. Cut 1-in. discs of cookie dough weighing 140-150 gr each.
7. Place 2 discs of dough per half-sheet tray lined with parchment paper.
8. Lightly sprinkle the cookies with sea salt before baking.
9. Bake for 16 minutes, rotating halfway.
This article originally appeared on Savoteur.com and was written by Zara Miller.