This is not a shy cookie, this is one intensely chocolatey cookie, tempered by delicate flakes of salt, and I love them as an after dinner treat.
Fleur de sel (literally, flower of salt) is a unique and very delicate sea salt used for finishing dishes. The flakes are harvested by hand from the very top layer of salt marshes in certain French regions – I am partial to the one from the Camargue.
People often ask me why do you like to add coffee, chili powder or salt to chocolate? It should not be overwhelming, for sure, but those elements really do serve to intensify the chocolate flavor and make for a more special tasting cookie or cake.
I hope that you enjoy trying these buttery chocolate fleur de sel cookies and that they provide you with a moment of joy and respite in today’s whirlwind world.
- 1 cup AP flour
- 0.25 cup whole wheat flour
- 0.3 cup cocoa powder
- 0.5 teaspoon baking soda
- 10 tablespoons (1 stick + 2 tablespoons) butter
- 0.6 cup raw sugar
- 1 cup bittersweet chocolate chips
- 0.5 teaspoon fleur de sel
- Sift together the flours, cocoa powder, and baking soda.
- With a mixer, beat together butter and sugar until creamy. Slowly, and at low speed, add in the sifted dry ingredients and mix until the dough has combined well and come together Turn off the mixer and stir in the chocolate chips.
- Gather the dough, shape into logs, wrap in plastic wrap and refrigerate (or freeze, if baking later) for at least 3-4 hours.
- When you are ready to bake, preheat oven to 350F and line a baking sheet(s) with parchment paper. Slice the logs of dough into rounds, each about a third of an inch thick. I like to flatten them a little bit with the heel of my hand before topping with the fleur de sel and placing on the baking sheet.
- Bake cookies for about 12 mins and let cool completely before taking off the baking sheet.
It may be difficult to only help yourself to only one of these chocolate cookies… just a fair warning!