Double chocolate sea salt cookies
- Preparation 15 min
- Cooking 10 to 12 min
- Servings 16
- Freezing Absolutely
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Ingredients
- 200 g (7 oz) 70% dark chocolate, roughly chopped
- ½ cup (115 g / 4 oz) unsalted butter
- ¾ cup (150 g / 5.3 oz) brown sugar, firmly packed
- ¼ cup (50 g / 1.8 oz) white sugar
- 2 large eggs, at room temperature
- 1 tsp (5 ml) vanilla extract
- 1 cup (125 g / 4.4 oz) all-purpose flour
- ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
- 1 tsp (5 ml) baking soda
- ½ tsp (2.5 ml) fine salt
- Fleur de sel (flaky sea salt), for serving
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Preparation
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Melt the dark chocolate and butter in a double boiler or in the microwave in 30-second intervals, stirring between each interval. Let cool for 5 minutes.
- In a large bowl, whisk the brown sugar, white sugar and eggs by hand until smooth and slightly thickened, about 2 minutes. Add the vanilla and the cooled chocolate mixture. Mix well.
- In another bowl, sift together the flour, cocoa powder, baking soda and fine salt. Fold into the wet ingredients with a spatula. Don’t overwork the dough. A few streaks of flour are fine.
- Refrigerate the dough for 30 minutes if it’s too soft to shape. Using an ice cream scoop or a large spoon, form balls of about 2 tbsp (30 ml) and divide them between the two baking sheets, spacing them at least 5 cm (2 in) apart.
- Bake one sheet at a time for 10 to 12 minutes, until the tops are cracked but the centres are still slightly soft to the touch. The cookies will firm up as they cool. Keep the other sheet in the refrigerator in the meantime.
- Let rest 5 minutes on the baking sheet before transferring to a cooling rack. Bake the second sheet the same way.
- Right before serving, sprinkle each cookie with a pinch of fleur de sel.