Looking for a special occasion cookie? You found it! I baked these gorgeous Gold Flake Chocolate Chip Cookies as a nod to the Greek Gods in The Odyssey at my Shakespeare in the Park picnic.
If you’ve never baked my chocolate chip cookies before, you’re in for a treat. These cookies never get old. This recipe is so perfect, the recipe is in The Rose Table Cookbook!
It’s no secret that I love playing with edible gold. It just looks so fancy! It’s the perfect way to jazz up a dish for a special occasion. I finally topped my perfect Chocolate Chip Cookies with some edible gold from Barnabas Blattgold and the results were too spectacular not to share.
Is gold really edible?
Yes, but make sure it’s pure 24K gold with no filler metals. Be careful when you’re purchasing it that you are buying food grade, edible gold and not something that’s meant to be used on crafts. I love this brand on Amazon.
What does edible gold taste like?
Edible gold is tasteless and odorless and passes through your system without being absorbed so it’s purely for looks but oh doesn’t it look incredible?
Gold Flake Chocolate Chip Cookies
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp Mexican vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt
2 cups semi-sweet chocolate chips
Sea salt for sprinkling on top
Edible gold
- Preheat oven to 375 degrees.
- Whisk together flour, baking soda, baking powder, and sea salt in a small bowl.
- Cream together butter and sugars in a stand mixer until combined.
- Scrape down sides of mixer. Beat in eggs and vanilla.
- Slowly mix in dry ingredients until combined. Stir in dark chocolate chips.
- Roll cookie dough into large balls (exactly 24!) and place twelve on two cookie sheets. Sprinkle each cookie with sea salt.
- Bake for about 8-10 minutes and pull them out when they are browning on the edges but still slightly wet in the middle. Let cool completely on the cookie sheets, about fifteen minutes.
- When cool, use chopsticks or toothpicks to carefully transfer edible gold sheets or flakes to cookies and decorate as desired.
Happy baking,
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