Chocolate Cookies With Fleur De Sel Recipes

CHOCOLATE COOKIES WITH FLEUR DE SEL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
• Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
• Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
• Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

CHOCOLATE CHIP COOKIES WITH FLEUR DE SEL

Steps:

• Make sure you read the cooking notes before you start.
• Step 1 - In a large mixing bowl, mix together the melted butter, brown sugar and sugar until fully incorporated and shiny. Add the egg and vanilla extract, and mix again until fully incorporated.
• Step 2 - Add the all-purpose flour, baking soda, baking powder and salt. Fold in these dry ingredients with a spatula until just combined - do not overmix. Fold in the chocolate chips.
• Step 3 - Pre-heat your oven to 350F (180C) with a rack in the middle. Prepare two baking sheets lined with parchment paper. Shape little balls of cookie dough, weighing 60g each (about 2 tablespoons) and place them 3 inches apart onto the baking sheets. Sprinkle Fleur de Sel on top of each ball.
• Bake each baking sheet for 17 minutes, until the cookies are just set and lightly golden on the edges. Let cool for 2 minutes on the baking sheets and then transfer onto a cooling rack to cool completely.

DARK CHOCOLATE BROWNIE COOKIES WITH FLEUR DE SEL

Steps:

• Position a rack in the center of the oven and preheat it to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Place the chocolate and butter in a double boiler (or a medium heatproof bowl over a medium saucepan of barely simmering water--do not let the bowl touch the water) and heat over low heat, stirring often, until melted, about 3 to 5 minutes. Set aside but keep warm.
• Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat together starting on low speed and slowly increasing the speed to medium, until light and creamy, 3 to 4 minutes.
• Combine the flour, espresso powder, baking powder and fine sea salt in a small bowl. Whisk to combine.
• With the mixer running on low speed, gradually add the flour mixture to the beaten eggs and mix for 1 minute. Scrape down the sides. With the mixer running on low speed, pour in the melted chocolate. Stir until everything is fully incorporated without overworking the batter, 30 to 45 seconds.
• Let the dough sit for 5 minutes to firm up.
• Using a 1-tablespoon portion scoop, scoop 6 to 8 mounds of the dough and place on the prepared baking sheet, spacing them 1 inch apart. If the dough spreads out, it needs more time to firm up. Sprinkle the tops with fleur de sel.
• Bake on the center rack until the tops of the cookies look cracked and shiny, 8 to 10 minutes.
• Let the cookies cool on the baking sheet for 1 minute to set up, if necessary, then transfer the cookies to a wire rack and let cool completely.
• Repeat the scooping and baking with the remaining dough.