I am without a doubt a fan of the sweet and salty combination – such as these salted caramel cupcakes, world peace cookies or chocolate toffee cookies. Now I have another chocolate/fleur de sel combination to add to my baking repertoire – these salted double chocolate cookies. When baked they form a nice crisp outer coating – with a soft and gooey interior. The salt provides the perfect accompaniment to the bittersweet chocolate, and leaves that lingering saltiness in your mouth – begging for another cookie! They were a huge hit with my co-workers who enjoyed them too.
- 8 oz. semisweet or bittersweet chocolate, coarsely chopped
- 4 Tbsp. unsalted butter
- 2/3 cup all-purpose flour
- 1/2 tsp. baking powder
- 3/4 tsp. fleur de sel (sea salt), plus more for sprinkling
- 2 large eggs, at room temperature
- 3/4 cup packed light brown sugar
- 1 tsp. vanilla extract
- 12 oz. semisweet or bittersweet chocolate chips
1. Preheat the oven to 350˚ F. Line two baking sheets with parchment paper or silicone baking mats.
2. Combine the 8 ounces chopped chocolate and butter in a heatproof bowl and microwave on medium power for 30 second intervals, stirring in between, until completely melted.
3. In another mixing bowl, stir together the flour, baking powder and salt.
4. In the bowl of an electric mixer, combine the eggs, brown sugar and vanilla. Beat on medium-high speed until the sugar has completely dissolved, about 4-5 minutes.
5. Reduce the speed to low and add the melted chocolate mixture, blending until incorporated. Add in the dry ingredients and mix just until combined.
6. Fold in the chocolate chips with a spatula. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2-3 inches apart.
7. Bake, rotating the baking sheets halfway through, until the cookies are just slightly soft in the center and crackly on top, about 10-12 minutes.
8. Sprinkle lightly with additional salt and let cool on the baking sheets 10 minutes. Transfer to a wire rack to cool completely. Store in an airtight container.