Ingredients: |
Ingredients: 7 oz. all-purpose flour
1 oz. unsweetened regular cocoa powder
½ teaspoon baking soda
5 ½ oz. unsalted butter, at room temperature
7 ½ oz. turbinado sugar (don’t substitute)
½ teaspoon Fleur de Sel
1 teaspoon pure vanilla extract
4 ½ oz. bittersweet chocolate, cut into bits
about 4 oz. chocolate (semisweet or dark) for dipping
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Directions: |
Directions:1. Whisk the flour, cocoa and baking soda together in a bowl.
2. Beat the butter on medium speed until soft and creamy. Add the sugar, salt and vanilla extract and beat for 2 more minutes.
3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel or waxed paper around the mixer bowl to prevent the flour from flying out of the bowl. Mix at low speed until the flour is incorporated. Remove the waxed paper or towel and continue to beat at low speed until the flour has disappeared into the dough. For the best texture, work the dough as little as possible once the flour has been added. Add the chocolate pieces and mix only to incorporate.
4. Turn out the dough on a work surface lined with plastic wrap. Divide it in half. Shape each half into a log, about 1½ " diameter. To make the cookies very round and even, cut lengthwise the cardboard tube from inside a roll of paper towels. After wrapping the dough in plastic wrap and before chilling, place the log inside the cardboard tube and fit to the shape of the tube. Remove from tube and refrigerate until very cold. You can refrigerate for up to 3 days or freeze for up to 2 months.
5. Center the rack in the oven preheated to 325°. Line a baking sheet with parchment.
6. With a sharp, serrated knife, slice the logs into rounds that are ½ -¾" thick. If the dough was frozen, you don’t have to thaw it. Just bake the cookies a minute longer. Don’t worry if the cookies crack. Just press the bits back together. Arrange the cookies on the sheet about 1 inch apart.
7. Bake the cookies for 12-14 minutes. They won’t look done or be firm, just set. Remove them onto a counter or cooling rack and allow them to cool.
8. Melt the remaining chocolate in a cup in the microwave. Dip ½ of each cookie into the chocolate so it covers the front and back of the ½. Place on a parchment or waxed paper covered baking sheet. Alternatively, leave the cooled cookies on parchment or waxed paper and pipe chocolate over ½ of each cookie. Smooth to even the chocolate. Before the chocolate is cool, sprinkle the cookies with bits of fleur de sel. Serve after the chocolate is set. |
Personal
Notes: |
Personal
Notes: This is a sophisticated cookie blending chocolate, sweet and salty. I developed the recipe after eating a similar cookie made by Sinplicity, a caterer in Falls Church, Virginia. The cookies have turbinado sugar, which gives them an interesting crunch. You must use fleur de sel and cannot substitute another type of salt.
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