Double Chocolate Sea Salt Cookies!

I guess you know it’s getting close to the end of the school year when requests for cookies come about! My sister had asked me to bake her class a couple dozen cookies and I couldn’t think of anything better than a double chocolate sea salt cookie! These rich cookies are packed chocolate chips and topped with a little pink himalayan sea salt for a nice luxe finish!

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Ingredients:

  • 125 g 70% dark chocolate
  • 150 g all purpose flour
  • 30 g cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 125 g unsalted butter (soft)
  • 75 g brown sugar
  • 50 g granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 300 g chocolate chips
  • 1 tbsp himalayan pink sea salt

Method:

Preheat your oven to 350 degrees fahrenheit.

First melt your dark chocolate. You can do this one of two ways: a double boiler or microwaving it in intervals of 30 seconds(be sure to let it cool for a few minutes). In a stand mixer with the paddle attachment cream your butter, brown sugar and granulated sugar until it turns to a pale yellow colour. Add your egg and mix for another 30 seconds. When your egg is fully incorporated add your melted chocolate and vanilla paste. Make sure your chocolate is cool so you don’t cook your eggs!

Sift together your dry ingredients (flour, 1/4 tsp salt, cocoa powder and baking soda) and mix it thoroughly. Pour your dry ingredients into the mixer and stir until it’s just combined

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Now for the chips! Take out your paddle attachment and fold in the chocolate chips in with a soft spatula (this just helps so your dough won’t be over worked)! Now to form the cookies. The easiest way for me is to use an ice cream scoop! I have a 5cm one, but you can use any size you like.  With my medium scoop I can get 12 cookies. I bake them on two lined baking sheets, 6 on each, just to make sure  there is plenty of room to grow. Sprinkle the balls of dough with the himalayan sea salt and bake for 16 minutes. For larger cookies bake for about 18-20 minutes and for smaller cookies check on them around 12-14 minutes!

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Let them cool on the baking sheet for 5 minutes then transfer them to a cooling rack! They won’t last on there for long!

Enjoy!

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