I love to bake, and I love chocolate. I learned this about myself when I was a kid. As an adult, I find that whenever I’m stressed out, I bake…it relaxes me. Typically if I need to bring food for a party or a dinner, I nearly always go through my favorite dessert recipes and see what I can bake. So when I came across this recipe of uber chocolate-y cookies I got excited, but when I saw that they were topped with sea salt, I began to salivate.
The week that I made cinnamon pancakes here, I found myself perusing the Eating for England site. I came across this chocolate cookie with sea salt recipe and made a mental note to revisit it down the road. This week I decided to give the recipe a try and see how the sea salt worked with this cookie. I already had everything I needed but the milk chocolate, which went along with my recent theme of cooking with ingredients I already have.
One of my favorite chocolate treats are these lovely Christopher Elbow Caramel with Fleur de Sel chocolates. With caramel in the middle that is made with sea salt, these chocolates are delightful treats. So I had no question about whether a chocolate cookie topped with sea salt would be a winning combination.
Not only was this recipe fabulously decadent and delicious, but it was also easy to make. I loved the idea of melting the chocolate in the the butter and then using it in the batter. Then things just got better when chunks of chocolate were mixed in the batter. Once the batter is finished, all I had to do was put the cookies on a lined baking sheet and grind sea salt over the top…okay!
The sea salt on the top of each cookie is ground very finely. When people take their first bite, they have no idea what is about to happen. That bit of salt on the top is essentially invisible but really deepens the chocolate flavor and makes the cookie taste really special and surprise your taste buds. I found that once the cookie cools, they were heavenly after heating in the microwave for 10-12 seconds so you get that fresh-out-of-the-oven feeling…oh so good!
If you’re a chocaholic like me, then drop what you’re doing and click here for this recipe and step by step instructions. (You can thank me later.)