Salted Dark Chocolate Cookies Food

SALTED DARK CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together flour, unsweetened baking cocoa, baking soda, and salt.
• In the bowl of a stand mixer, or with a hand mixer, cream together softened butter, sugar, and brown sugar. Add in egg and vanilla extract. Beat until creamy. Add dry ingredients to wet ingredients and beat until combined. Stir in dark chocolate chips.
• Drop cookie dough by heaping tablespoonful onto prepared baking sheet. Sprinkle with coarse sea salt.
• Bake for 8-10 minutes or until center is set. Cool for 5 minutes on baking sheet before removing to a wire rack to cool completely. Store in an airtight container.

SALTED DARK CHOCOLATE COOKIES

Steps:

• Preheat: Set oven to 350 degrees F. Soak dates in water to soften.
• Make date paste: Mash softened dates into a paste using a fork, food processor or mixer.
• Melt: Using a double-boiler, melt chocolate over low-medium heat.
• Mix: In a large mixing bowl, combine date paste, honey and eggs. Blend until thoroughly combined.
• Combine: Stir in vanilla and olive oil. Slowly add in melted chocolate, stirring as you pour.
• Add dry ingredients: Add salt, baking powder and flour. Mix until combined.
• Shape: On a lined baking sheet, form dough into 1-inch balls. They can be fairly close as the cookies don't expand much.
• Add chocolate: Top each cookie with a couple chocolate chips.
• Bake: for 15-20 minutes or until an inserted toothpick comes out clean. Remove from oven to cool, sprinkle with a bit of salt (I like to use Himalayan Sea Salt). Enjoy!

SALTED DOUBLE DARK CHOCOLATE COOKIES

Steps:

• Heat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, brown sugar, and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended in, and then the vanilla.
• In a medium bowl, sift together the flour, cocoa, baking powder, baking soda, and kosher salt.
• Add the dry ingredients to the wet mixture and beat on low (or stir by hand) until the ingredients are incorporated. Add the chocolate chips. The batter will be very thick.
• Scoop the cookies in approximately 2-tablespoon increments onto an ungreased non-stick cookie sheet or cookie sheet lined with silpat. I recommend a cookie scoop for this step - makes life so much easier.
• Bake for about 7 minutes, until the cookies seem set but might still appear underdone (key to a soft, moist cookie). Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.

SALTED CHOCOLATE COOKIES

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.

SALTED DARK CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine all of the wet ingredients; tahini, egg, vanilla, and whisk well to combine.
• Add in dry ingredients; cocoa powder, sugar, sea salt and baking soda, and use a spatula to combine.
• Once the mixture has been combined, add in dark chocolate chips and mix to incorporate.
• Line a baking sheet with parchment paper, and scoop dough into balls (approximately 1.5 tablespoons), until 12 balls are formed.
• Using your finger or the back of a spoon, gently press the balls into cookies, just a little. Don't worry about making them too flat, they will flatten out more when they bake.
• Transfer baking sheet to the oven for 15 minutes until cookies are baked but still tender. They will harden when they cool.
• Remove from the oven and sprinkle each cookie with a pinch of flaky sea salt.
• Allow to cool completely before eating.
• Enjoy!