This recipe I found in one of those free cooking magazines and frick am I happy I did because they are delish!!!…chewy like a brownie with a hint of salt, this recipe is a total keeper!!
Salted chocolate cookies
2 cups flour, sifted
1/2 c cocoa powder, sifted
2 tsp baking powder
1 tsp salt
3 1/2 cups fine 60-70% dark chocolate, chopped fine
4 large eggs
1 tbsp espresso powder or finely ground good quality coffee
1 tsp good quality vanilla, fresh pod seeds preferably
1/2 cup plus 4 tbsp unsalted butter, softened
1 1/2 cup brown sugar
1/2 cup granulated sugar
2 tbsp Maldon or Himalayan sea salt
Sift the dry ingredients together in a medium bowl.
In a double boiler (glass bowl set over over a pot of simmering water), melt 2 cups of the chocolate – best on the double boiler, if you have to microwave the chocolate, do it in 30 sec intervals stirring between each interval and please be patient with that timing so it doesn’t burn! Let the chocolate cool slightly.
In a small mixing bowl, beat the eggs, espresso and vanilla.
In a large mixing bowl, beat butter until whipped soft then add sugars until well combined. Add egg mixture, cooled chocolate and then slowly mix in the last 1 1/2 cups chopped chocolate.
Scrape the sides of the bowl with a spatula then slowly stir in the flour mixture. Mix until combined but do not over mix!!…if the chocolate was still pretty warm when combined, let the batter sit for 15 mins or so to thicken.
Pre-heat the oven to 350 degrees then line two taking sheets with parchment paper or a Silpat mat.
Scoop cookies with a small ice cream scoop or a large spoon onto the baking sheets, placing 8 cookies per tray.
Sprinkle the cookies with salt!
Bake at 350F for ten minutes, checking at 5 mins – if not done, rotate the baking sheets & cook another 3-5 mins. You want the cookies to be soft in the centre.
Cool then enjoy, seriously! So! good!!!!