Chocolate Sea Salt Cookies
ready in: 30-60 minutes
recipe id: 96021
5 ounces butter, at room temperature
4 ounces raw sugar, such as turbinado
3 tablespoons granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
6 ounces cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
5 ounces dark chocolate (70 percent cacao preferred), finely chopped
Fleur de sel, to taste, for garnish
In large bowl of electric mixer beat butter until light and fluffy. Add sugars and salt; mix on medium speed until creamy, stopping to scrape down sides of bowl as needed. Do not overmix. Add vanilla and mix just until combined.
Sift flour, cocoa and baking soda together. Add to butter mixture; mix on medium speed until well combined. Add finely chopped chocolate; mix until well combined.
Place 2 sheets of wax paper on counter. Place half of dough on each. Roll into logs with 1 1/2- to 2-inch diameters. Refrigerate 30 minutes (don't want dough to get too hard).
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the cookie log in 1/2 -inch thick discs and place them on parchment, leaving 1 to 2 inches between each. Add a little pinch of fleur de sel to the top of each cookie.
Bake 8 to 10 minutes. Cookies will be soft. Allow to cool on rack for at least 10 minutes.
Recipe Source: Pastry Chef Jeff (Jean-Francois) Lehuede, The Ritz Carlton Laguna Niguel, Dana Point
nutritionNutritional data has not been calculated yet.
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