Dark Chocolate Sea Salt Cookies Food

DARK CHOCOLATE SEA SALT COOKIES

Steps:

• Heat oven to 325° F.
• In medium bowl, mix flour, cocoa and baking soda; set aside.
• In large bowl, beat butter, 1/2 cup Truvia® Baking Blend, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour mixture. Stir in chocolate chips. Drop dough by rounded tablespoonfuls on ungreased cookie sheet. Press down slightly.
• Bake 13 to 15 minutes or just until set. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in small bowl, beat 1 tablespoon Truvia® Baking Blend and water. Brush over cookies (discard any remaining water mixture); sprinkle with salt.

GIANT PEANUT BUTTER DARK CHOCOLATE SEA SALT BUCKEYES

Steps:

• Melt the white chocolate chips in a medium glass heatproof bowl over a pot of simmering water on medium-low heat. Stir until melted. Remove from the heat but keep the bowl over the warm water. Set aside.
• In the bowl of a stand mixer with a paddle attachment, combine the peanut butter, butter and vanilla extract. Mix together until smooth. Add about half of the powdered sugar and mix until incorporated. Add the remaining powdered sugar and mix until smooth, about 1 minute. Add the melted white chocolate and beat on medium until smooth, about a minute. Place the bowl in the freezer until the mixture is firm enough to form a ball, about 30 minutes.
• Using a small scoop or spoon, roll the peanut butter mixture into about the size of a golf ball. Set on a parchment-lined baking sheet and repeat with the remaining mixture. Freeze until firm, 20 to 30 minutes. Remove from the freezer and roll the scoops into smooth balls. Plunge lollipop sticks or short, thick skewers into the centers of the balls. Freeze for another 15 to 20 minutes.
• Melt the dark chocolate in a medium glass heatproof bowl set over a pot of simmering water on medium-low heat. Stir until melted. Sprinkle in the espresso powder and stir. Taste the chocolate; if you want more coffee flavor, add more espresso powder 1/2 teaspoon at a time. Keep the bowl over the pot of hot water to keep it hot while dipping.
• Holding the balls by the skewers, dip the balls only three-quarters of the way into the melted dark chocolate, leaving a quarter inch of exposed peanut butter at the top (this way, it looks like a real buckeye). Let the excess chocolate drip off, then quickly sprinkle a pinch of flaky salt or pink salt right on top. Refrigerate until the chocolate is set, about 1 hour. Remove the skewers from the buckeyes. Keep in the freezer until ready to serve.

CHOCOLATE CHIP, PECAN & SEA SALT COOKIES

Steps:

• Grease or spray your cookie sheet or tray. Spoon your dough onto the sheet in heaping tablespoons. Make sure you leave an inch and a half to two inches between each cookie so they don't turn into one big glob in the oven.
• Bake the cookies for about 15 minutes at 350. Use the 15 minutes as a guideline, because each oven cooks differently. Check on the cookies every five minutes, and if the edges begin to brown, they're all done. Take the cookies out and let them cool for about ten minutes, and they'll be ready to eat (or just.
• Pictures at: http://somuchtoeattoolittletime.blogspot.com/2013/07/chocolate-chip-pecan-sea-salt-cookies.html.

MICHAEL SYMON'S CHOCOLATE CHOCOLATE CHIP COOKIES WITH SEA SALT

Steps:

• Preheat oven to 350 degrees.
• Line baking sheet with parchment.
• In a medium bowl, gently whisk together flour, cocoa powder, baking soda, baking powder and salt.
• In a large bowl, whisk together butter, sugar and dark brown sugar until light and fluffy. Beat in the egg and vanilla extract until incorporate.
• Gradually add the flour mixture into the butter mixture. Make sure not to over mix or cookies will be tough. On the last addition of the flour mixture add the chocolate chips and fold to incorporate.
• Scoop 2 heaping tablespoons of batter and drop onto baking sheet. For a more uniform cookie measure each scoop and roll into a ball before placing on baking sheet. Place dough 2 inches apart. Sprinkle a generous pinch of salt onto each cookie.
• Bake for 10-12 minutes or until the center of the cookies are just set. For a crispy cookie bake for 2 more minutes.
• Let cool slightly on sheet pan and then transfer to a wire rack to cool completely.