Like cookie dough? Yeah, me too.
So here I am, pregnant (Yes-11 weeks!) and trying to avoid raw eggs. And I find myself making cookies for Christmas Eve. And you know what I realized? I somehow, miraculously, chose two cookie recipes that don’t include raw eggs. It was a gosh, darn, Christmas miracle! And so I nibbled away, to my heart’s content, knowing that if anything was going to kill me, it would most certainly be the overload on chocolate!
These are Scott’s favorite Christmas cookies (not that he really has much experience in the whole realm of Christmas). Oh, and on that note, you should have seen him attempting to put lights on our little 4-foot tree. It was an ordeal to behold, bless his heart! Better luck next year, perhaps?
But, back to business. These cookies are crisp and chocolaty. And lovely. And delicious. And chocolaty.
Salty Chocolate Cookies from a generous co-worker who knew her stuff when it came to salty, chocolaty things!
yields about 36 cookies
- 5-1/2 ounces unsalted butter, softened to room temperature
- 1/2 cup lightly packed brown sugar
- 1/4 cup white sugar
- 1-1/3 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fleur de sel (flaky sea salt)
- 5 ounces bittersweet chocolate, chopped fine
In the bowl of a standing mixer, cream together the butter, brown sugar, and white sugar.
In a separate medium bowl mix the flour, cocoa powder, baking soda, fleur de sel, and bittersweet chocolate.
Add the dry ingredients to the creamed mixture and mix on low speed for about 1 minute. It will remain crumbly. Pour the crumbly dough out onto a cookie sheet and divide it into two piles.
Gather each pile together, molding it like clay, into logs about 1-inch thick. They do not need to be perfectly uniform at this point.
Refrigerate the dough for about 30 minutes.
Remove the logs from the refrigerator and shape them into uniform logs. (They will be easier to handle now that they are lightly chilled.) Your logs can either be round, or square. To make them square, I pat, rather than roll them, and pinch the edges to make crisper corners.
Refrigerate for at least another 30-60 minutes, or overnight.
Preheat your oven to 325 degrees.
Using a serrated bread knife, use a gentle sawing motion to slice each log into cookies about 1/4-inch thick. Place on cookie sheets about 2-inches apart, and if you’d like, sprinkle with a few more flakes of fleur de sel.
Bake for 12-15 minutes. Allow to cool on the cookie sheet for about 1-minute, then remove to cooling rack.