(Recipe can be found on the Eating for England site here.)
Step by Step Instructions:
These decadent cookies require the following ingredients: Sea Salt (I used my salt grinder to grind the salt on top of each cookie), Good quality vanilla, All-Purpose Flour, Sugar, Baking Soda, Cocoa Powder, Kosher Salt, a Stick of Butter, and 8 oz of good quality Milk Chocolate.
First off, I preheated the oven to 325 degrees. I then took 4 oz. of milk chocolate and chopped it roughly. This chocolate will be used for melting, so the idea is just to get it in small-ish pieces so it melts more quickly.
Then I filled a medium pot with water but only an inch or so. I placed a glass bowl over the pot and made sure that the water didn’t touch the bottom of the glass bowl. Then I turned the heat to high so that the water would boil.
Once the water was boiling in the pot, I place the stick of butter (which I broke into about 3 pieces) and the chocolate I just chopped in the bowl. I stirred the chocolate and butter constantly with a rubber spatula…
…until it was perfectly melted. I then carefully picked up the glass bowl from the water bath and set it aside to cool for a few minutes.
Next up the flour, baking soda, cocoa powder, and salt are whisked together in a bowl and set aside.
With the remaining 4 oz of milk chocolate, I chopped it into 1/4-inch chunks and then set it aside until I was ready to mix it into the cookie batter.
In my Kitchen Aid mixer, I put the chocolate/butter mixture, sugar, eggs, and vanilla extract in the bowl and mixed it with the beater paddle until it was well combined.
Then I added the dry ingredients a little at a time until it was all mixed together and the batter was formed.
The chocolate chunks then get added to the batter…
…and folded in so they are evenly mixed throughout the cookie dough.
I would recommend putting the dough in the refrigerator for about 5 minutes if your dough is slightly runny. Once I did that, I was able to easily scoop it and place the cookies on the cookie sheet. I got 12 per cookie sheet. I grabbed my salt grinder and ground a little bit (or a lot) on top of each cookie before putting them in the oven. The cookies bake in the oven for 15 minutes, and then take the entire parchment paper or Silpat (depending on what you choose) and transfer the whole thing to a wire cooling rack and let the cookies cool here. I think this is important because if you try to take them up individually when they come out of the oven, they will fall apart. Let them cool and enjoy…I know you will! 🙂
Chocolate Cookies with Sea Salt
(adapted from Martha Stewart)
Makes about 2 dozen over-sized cookies
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 pound good-quality milk chocolate, 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
sea salt, to taste
1. Preheat oven to 325 degrees.
2. Whisk together flour, cocoa powder, baking soda, and salt; set aside.
3. Melt 4 ounces coarsely chopped chocolate with the butter; let cool slightly.
4. Put chocolate mixture, sugar, eggs, and vanilla in a bowl and mix until combined.
5. Gradually mix in flour mixture. Fold in chocolate chunks.
6. Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart.
7. Simply grind a little sea salt on each scoop of dough.
8. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.