Salted Cocoa Cookies

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These are the richest cookies I have ever made. This is good, because it means I literally can’t eat the whole dozen in one sitting.

Do you ever wake up just feeling like you NEED chocolate? Need chocolate like you need water? No? Ahem…. in any case, I was having a major craving the other day, but I also wanted to feel like I accomplished something else besides consuming a bag of chocolate chips. Not only do these cookies require a bag of chocolate chips, but for a little bit of effort, you can create something decadent!

What you need:
10 ounce bag of semi-sweet chocolate chips
6 tablespoons unsalted butter
⅓ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 large eggs, at room temperature
¾ cup sugar
1 teaspoon pure vanilla extract
Sea salt, for sprinkling

[Don’t even think of foregoing the salt. Trust me, you won’t have a saltly cookie; the salt simply highlights and balances the sweetness oall those chocolate chips you just packed it with.]

  1. Melt 8 ounces of chocolate and butter in a medium saucepan on low heat, stirring until smooth and melted. Remove from the heat and let cool slightly.
  2. Whisk together the flour, baking powder, and salt in a small bowl to combine.
  3. Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
  4. Preheat the oven to 325°F and line a few baking sheets with parchment paper. Using a small ice cream scoop, drop the dough onto the baking sheets, spacing the cookies 1-inch apart. Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.
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