The sweet baking world is very various. Cakes, pies, sweet bread and cookies, there is so many! You can find 100 different recipes for one cookie, so which one is the best? I’ve tried many recipes and I love some more than other. It is very personal. When I’ve tasted this cookie, I knew that this was real love. This cookie is soooo good! You can eat cookies all the time. Between breakfast and lunch, between lunch and dinner, after dinner, at night.. It’s always cookie time.
Before you make this recipe, fleur de sel is something different than the salt you usually use. Here in the Netherlands you can buy it in the grocery store, but it’s a little bit more expensive than other salt. Its subtle crunch and delicate flavor make it the perfect choice for garnish in this recipe, and it is well worth the price tag if you are able to find it.
Chocolate fleur de sel cookies
Recipe adapted from Bobette & Belle
Ingredients
- 225 g (1 ¾ cup) all-purpose flour
- 35 g (1/3 cup) cacoa powder
- ¾ tsp baking soda
- ¾ tsp fleur de sel
- 240 g (1 cup) unsalted butter, room temperature
- 135 g (3/4 cup) loosely packed brown sugar
- 65 g (1/3 cup) granulated sugar
- 200 g (1 ¼ cups) dark chocolate chips (or coarsely chopped dark chocolate)
- 1 tbsp fleur de sel, for garnish
Method
- Put oven racks in the upper and lower thirds of the oven and preheat to 175°C (350°F). Line two baking sheets with parchment paper
- In a medium bowl, whisk together the flour, cacoa powder, baking soda and ¾ tsp of the fleur de sel.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- With the mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined. Add the chocolate chips and continue to mix until fully incorporated. Scrape down the sides of the bowl at least once.
- Roll the cookie dough into 2,5 cm (1 inch) balls using your hands or use an ice-cream scoop to portion the dough. Arrange 24 balls on each lined baking sheet, leaving ample space between them. Gently press the balls with the bottom of a cup until they are approcimately 1,5 cm (1/2 inch) thick.
- Bake for 12 to 14 minutes or until the cookies are firm to the touch. For even baking, rotate the sheets front to back and top to bottom halfway through. Remove the cookies from the oven and immediately sprinkle each cookie with a pinch fleur de sel. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 2 weeks.
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Fleur de sel cookies
Ingrediënten
- 225 g bloem
- 33 g cacao
- 1 tl baking soda
- 3/4 tl fleur de sel
- 240 g boter op kamertemperatuur
- 135 g bruine suiker
- 65 g kristalsuiker
- 200 g pure chocolade druppels of fijngehakte pure chocolade
- 1 el fleur de sel (voor garnering)
Bereiding
- Verwarm de oven voor op 175℃. Bekleed 2 bakplaten met bakpapier.
- Meng de bloem, cacao poeder, baking soda en 1 tl fleur de sel in een kom. Klop met een handmixer of staande mixer de boter en beide suikers tot het mengsel licht en luchtig is (ongeveer 3 minuten).
- Verlaag de snelheid van de mixer en voeg het bloemmengsel aan de boter toe. Mix tot alles één geheel is (niet langer! Je mag het deeg niet te lang kloppen), Voeg de chocolade toe en meng dit met een spatel door het deeg heen.
- Rol met je handen bolletjes met een doorsnede van ongeveer 3 cm. Leg ze (met wat tussenruimte) op de bakplaten. Druk de bolletjes voorzichtig met je handen wat platter (1,5 cm).
- Bak de koekjes 12-14 minuten in het onderste gedeelte van de oven. Haal de koekjes uit de oven en strooi er meteen wat fleur de sel over. Laat de koekjes een tijdje afkoelen op de bakplaat voordat je ze volledig laat afkoelen op een rooster. De koekjes kunnen 2 weken bewaard worden als ze luchtdicht verpakt zijn.
