Salted Chocolate Cookies

Chocolate-Cookies-hires
Print Recipe
Sqirl's Salted Chocolate Cookies
Prep Time 20 minutes, plus overnight chilling and cooling time
Cook Time 15 minutes
Servings
cookies
Prep Time 20 minutes, plus overnight chilling and cooling time
Cook Time 15 minutes
Servings
cookies
Ingredients
tsps baking soda
cup plus 1 tbsp granulated sugar
9 oz Valrhona chocolate, roughly chopped, 70 to 85 percent cacao
Fleur de sel, for garnish
WINE PAIRING
Instructions
COMBINE the flour, cocoa powder, baking soda and salt in a large bowl. In a stand mixer fitted with the paddle attachment, cream the butter, sugars and vanilla until extremely fluffy, 5 to 7 minutes. Add the flour mixture and mix until a smooth dough forms, then fold in the chocolate. Wrap the bowl with plastic wrap and refrigerate overnight.
PREHEAT the oven to 350º and line 2 sheet pans with parchment paper. Shape the cookie dough into 1¼-ounce (2-tablespoon) balls, then place them 2 inches apart onto the prepared sheet pans. Sprinkle each with a pinch of fleur de sel.
BAKE, rotating halfway through, 11 minutes, then remove from the oven. While they’re still hot, use a 2¾-inch round cookie cutter to make the cookies perfectly round. Let completely cool, then serve.
Ingredients
tsps baking soda
cup plus 1 tbsp granulated sugar
9 oz Valrhona chocolate, roughly chopped, 70 to 85 percent cacao
Fleur de sel, for garnish
WINE PAIRING
Instructions
COMBINE the flour, cocoa powder, baking soda and salt in a large bowl. In a stand mixer fitted with the paddle attachment, cream the butter, sugars and vanilla until extremely fluffy, 5 to 7 minutes. Add the flour mixture and mix until a smooth dough forms, then fold in the chocolate. Wrap the bowl with plastic wrap and refrigerate overnight.
PREHEAT the oven to 350º and line 2 sheet pans with parchment paper. Shape the cookie dough into 1¼-ounce (2-tablespoon) balls, then place them 2 inches apart onto the prepared sheet pans. Sprinkle each with a pinch of fleur de sel.
BAKE, rotating halfway through, 11 minutes, then remove from the oven. While they’re still hot, use a 2¾-inch round cookie cutter to make the cookies perfectly round. Let completely cool, then serve.

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