Though the “sweet-salty” trend has definitely had its moment, I find that there are still times when “just a pinch” can bring many sweet treats to a whole new level.
These little cookies have enough going on to satisfy any chocoholic in your life. But it’s that sprinkling of flaky sea salt prior to baking that takes them right over the top.
Okay – maybe it’s the fact that I then took the cookies and sandwiched them with some really good coffee ice cream.
Yeah – that must be it……
from Chez Us
6 oz. good quality bittersweet chocolate
1 c. unsalted butter, room temperature
3/4 c. sugar
2 c. flour
1/2 c. unsweetened cocoa powder
3/4 t. baking powder
pinch of kosher salt
1 t. vanilla
flaky sea salt (like Maldon)
your favorite ice cream (optional)
Using a chef’s knife or food processor, finely chop the chocolate – set aside.
Cream the butter and sugar in your electric mixer, till light and fluffy. Add the flour, cocoa, baking powder and kosher salt – beat just till incorporated. Add the vanilla and chopped chocolate and beat just till incorporated.
Divide the dough in half. On a lightly floured surface, and using damp hands, roll each half into a log that is 1″ in diameter. Wrap each log in plastic wrap and freeze for at least an hour.
Pre-heat your oven to 300; line two baking sheets with parchment. Cut each log into 1/4″ thick slices and place on your baking sheets. Sprinkle the tops of each cookie with a little sea salt.
Bake for 10-15 minutes, or till slightly soft to the touch (cookies will firm up upon cooling). Let sit for 5 minutes, then transfer to wire racks to cool completely.
Serve immediately, freeze for future use or make “mini-sandwiches” using your favorite ice cream.
This delicious recipe brought to you by Sheri Silver