Double Chocolate Sea Salt Cookies
Secret Recipe Club time!!! This month I was assigned A Couple in the Kitchen, and I very much agree with their tag-line of “The Couple that Sautes together, stays together.” I had a rough time picking a recipe this month, I think I had a good dozen flagged at one point before narrowing it down to three finalists. In the end my sweet tooth won out and I decided to go with the delicious Double Chocolate Sea Salt cookies. The first time I made these cookies I followed the recipe exactly and while they were amazingly moist I agreed that the chocolate needed some sort of something to bring it to that next level. While Chris and Amy suggested switching to a higher grade chocolate, I decided to keep with the Ghirardelli and add 1/2 cup of Milk Chocolate and White Chocolate baking chips. Perfection!!!! The combination of melted chips with sea salt created the most amazing taste sensation, which made this kitchen couple very happy indeed.
- 6 ounces bittersweet chocolate, finely chopped (about 1 cup)
- 2 cups plus 2 tablespoons all-purpose flour
- 2/3 cup whole-wheat flour
- 1/4 cup natural cocoa powder
- 3/4 tablespoon baking powder
- 2/3 teaspoon kosher salt
- 2 cups granulated sugar
- 5 large eggs
- 2/3 cup extra-virgin olive oil
- 1/2 teaspoon pure vanilla extract
- 1/4 cup White Chocolate Chips
- 1/4 cup Milk Chocolate Chips
- flaky sea salt
- In a heatproof medium bowl, add the chopped chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.
- In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
- In a large bowl mix together the melted chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients. Mix well, until a sticky yet firm dough forms, then gently stir in the two types of chips.
- Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
- Preheat the oven to 375. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading. Press a pinch of flaky sea salt into the top of each ball. Bake until firm and the tops begin to crack slightly, about 10 minutes. Remove from the oven and cool. Enjoy!
In other news, Joe and I will be heading out of country later this week for our belated honeymoon. We are heading to Vienna for the first week before going to London to catch the Queen’s Jubilee. I’m looking forward to introducing my hubby to the place where my Grandmother was born and raised, and where her family still lives. I’m also looking forward to seeing all the sites in London that I’ve been reading about for the past decade or so. This trip is going to be amazing and I can’t wait to get going!