SALTED CHOCOLATE COOKIES
The addition of sea salt takes these big, soft, chocolaty, fudgy cookies to another level. Chocolate lovers will find these cookies irresistible.
Provided by Yoly
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don't curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 32 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 624.1 mg, Sugar 22 g
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
- With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
- Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
- Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.
CHOCOLATE SALTED CARAMEL COOKIES
A delicious combination of salty and sweet, perfect for holiday baking.
Provided by cheftini
Categories Desserts Cookies Filled Cookie Recipes
Time 58m
Yield 48
Number Of Ingredients 12
Steps:
- Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract.
- Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt.
- Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
Nutrition Facts : Calories 111.6 calories, Carbohydrate 16.5 g, Cholesterol 18.3 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 11.1 g
TINY, SALTY, CHOCOLATY COOKIES
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
- Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
SALTED-BUTTER OATMEAL CHOCOLATE CHIP COOKIES
Epi associate editor Emily Johnson liked her family cookie recipe, but thought it could be even better. So she started making it with butter instead of margarine, increased the salt, and used chopped chocolate instead of chips. This new version has since become her new favorite cookie recipe-and she thinks her family (and yours) will agree.
Provided by Emily Johnson
Categories Cookies Bake Butter Egg Oat Vanilla Chocolate
Yield Makes 22
Number Of Ingredients 12
Steps:
- Whisk all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, 3-4 minutes. Add eggs one at a time, beating after each addition to incorporate before adding the next. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated. Add oats and vanilla and beat just to combine. Fold in chocolate with a spatula.
- Turn dough out onto a work surface and flatten to a disk. Freeze 15-20 minutes to prevent dough from spreading too much as it bakes, or ideally chill 24-36 hours.
- Meanwhile, place racks in upper and lower thirds of oven; preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Drop 1/4 cupfuls of dough onto prepared sheets. Bake cookies, rotating sheets front to back and top to bottom halfway through, until just golden brown around the edges, 12-15 minutes (cookies will firm up as they cool). Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely. Let baking sheet cool completely before lining with fresh parchment and spooning on dough for third batch.
- Do Ahead: Dough can be made 3 months ahead. Wrap tightly with plastic and freeze. Cookies can be made 1 day ahead. Store in an airtight container at room temperature, or freeze up to 3 months.
SALTED CHOCOLATE CHIP COOKIES
I know, another chocolate chip cookie recipe. These are really wonderful though. They are not too sweet and the salt complements the chocolate beautifully. It is important that the flours and granulated sugar be mesured by weight. I use Murray River Australian Flake Salt for sprinkling on top of the cookies.
Provided by muddwife
Categories < 30 Mins
Time 18m
Yield 24-36 cookies
Number Of Ingredients 12
Steps:
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with a paddle attatchment, cream butter and sugars together until light and fluffy, 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Check to make sure there is no flour remaining in the bottom of the bowl. Gently incorperate chocolate chips. Press plastic wrap against dough and chill 24-36 hours, up to 72 hours.
- Preheat oven to 350 degrees. Use a non-stick baking sheet or line a sheet with parchment paper.
- Scoop 2 ounce mounds of dough onto the baking sheet about 2 inches apart. Sprinkle lightly with salt. Bake until golden brown but still soft, 18-20 minutes. Let cookies rest 5 minutes then remove to a wire rack. Repeat with remaining dough or, reserve dough for baking batches the next day.
- Serve warm with lots of milk and napkins.
Nutrition Facts : Calories 365.8, Fat 22.5, SaturatedFat 13.9, Cholesterol 40.9, Sodium 250.2, Carbohydrate 43.9, Fiber 4.4, Sugar 20.9, Protein 5.6
SALTED CHOCOLATE CRINKLE COOKIES
These are sooooo good! I found the recipe in a magazine attributed to cookingclub.com. The name on the recipe is Elinor Klivans.
Provided by rohanlori
Categories Dessert
Time 1h30m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 12
Steps:
- Heat chocolate and butter in medium heatproof bowl set over saucepan of barely simmering water until melted (bowl shoud not touch water), stirring occasionally. Remove bowl from saucepan; cool to room temperature.
- Whisk flour, cocoa, baking powder and 1/4 teaspoon salt in medium bowl. Beat eggs, sugar and vanilla in large bowl at medium speed 1 minute or until smooth and lightened in color. At low speed, beat in melted chocolate mixture until blended. Stir in flour mixture until blended. Cover and refrigerate dough overnight. (Dough will be extremely soft before refrigerating).
- Heat oven to 325 degrees F. Line baking sheets with parchment paper.
- Place powered sugar in small bowl. Roll 1 tablespoon dough per cookie between hands into 1 inch ball (spray hands with cooking spray to avoid sticking). Roll each ball in powdered sugar. Place 3 inches apart on baking sheets.
- Bake 10 minutes or until tops are puffed and crinkled and feel firm when lightly touched. Remove from oven. Place 1 Kiss on top of each cookie; press very lightly into cookie. Bake 5 to 15 seconds or until chocolate just starts to look shiny (soft but not melted).
- Remove from oven; sprinkle Kisses with course salt (be generous). Cool on baking sheet on wire rack 1 minute. Carefully place cookies on rack; cool completely (Kisses will be very soft and may lose shape if not careful when moving).
Nutrition Facts : Calories 81, Fat 4.1, SaturatedFat 2.4, Cholesterol 13.2, Sodium 24.1, Carbohydrate 10.9, Fiber 1, Sugar 7.2, Protein 1.3
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