Name: Sqirl's Salted Chocolate Cookies
Total time: 15 min
Yield: 18 cookies
Ingredients: 2 cups all-purpose flour; ⅔ cup unsweetened cocoa powder; 1½ tsps baking soda; Pinch fine sea salt; 1 cup room-temperature unsalted butter; ¾ cup light brown sugar; ⅓ cup plus 1 tbsp granulated sugar; 1 tsp vanilla extract; 9 oz Valrhona chocolate (, roughly chopped, 70 to 85 percent cacao); Fleur de sel (, for garnish); Pinot Gris

Sqirl's Salted Chocolate Cookies

Servings	Prep Time
18cookies	20minutes, plus overnight chilling and cooling time

Cook Time

15minutes

Servings	Prep Time
18cookies	20minutes, plus overnight chilling and cooling time

Cook Time

15minutes

Ingredients

2cups all-purpose flour
⅔cup unsweetened cocoa powder
1½tsps baking soda
Pinch fine sea salt
1cup room-temperature unsalted butter
¾cup light brown sugar
⅓ cup plus 1 tbsp granulated sugar
1tsp vanilla extract
9oz Valrhona chocolate, roughly chopped, 70 to 85 percent cacao
Fleur de sel, for garnish

WINE PAIRING

Pinot Gris

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.