I made these for a going away party for a work friend. I was sitting and chatting with people and coworkers would walk by me, hold the cookie up and smile and nod. I like that. I like watching people enjoy what I enjoy doing.
These were really good and the small sprinkle of sea salt really brings out the quality chocolate flavor. Make sure to use a good brand of dark chocolate here.
Double Dark Chocolate Cookies with Sea Salt
Source: The Novice Chef
Yield: 12 cookies
3 oz dark chocolate (60-80%), chopped
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/4 cup double dutch process cocoa powder
1 teaspoon instant espresso powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 large egg
Fleur de Sel (or large-flake sea salt) for topping
Preheat oven to 325°F and line cookie sheet with parchment paper. Set aside.
In a medium bowl, melt chopped chocolate bar and butter in 15 second increments in the microwave, until smooth. Let cool 5 minutes.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
Stir in sugar and egg -- into the chocolate mixture -- until smooth. Add in dry ingredients, mixing until fully combined.
Roll 1 1/2 tablespoons of cookie dough into balls and place on cookie sheet, leaving room for spreading. Sprinkle lightly with Fleur de Sel.
Bake for 10-12 minutes, until center is no longer puffy. Remove from oven and let sit for 5 minutes and then transfer to a cooling tray. Serve warm or store in an airtight container for up to 5 days.