The ChocolateDoctor’s Salted Chocolate Batter Cookies

Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

If you love things that are salty and sweet then you’ll certainly love the combination I’ve concocted with a simple cookie that uses sea salt to compliment the flavor of the chocolate. I think you will be delighted to see how well the luscious chocolate icing pairs with coarse sea salt.

Prep Time: 15 minutes
Baking Time: 9 to 10 minutes
Cooling Time: 15 minutes
Ready in: 40 minutes
Yield: 12 cookies

Ingredients:
1 large egg yolk
1 batch Brownie Batter Frosting (recipe below), divided in half
1/4 teaspoon baking soda
1/4 cup all-purpose flour
1 cup Choclatique Ebony Dark Chocolate Pastilles
2 teaspoons coarse *sea salt

For the Brownie Batter Frosting:
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder, sifted
1/4 cup all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon coarse *sea salt

Directions:
For the Frosting:

  1. Using a stand mixer, whip the butter and sugar until smooth, about 2 minutes.
  2. Add cocoa powder, flour, vanilla and salt, and whip until light and fluffy, about 5 minutes.
  3. Divide in half and set aside

For the Cookies:

  1. Preheat an oven to 350º F.
  2. In a stand mixer, combine the egg yolk and 1/2 of the Brownie Batter Frosting and whip until well incorporated. Add baking soda and flour, and continue mixing until smooth, about 2 minutes longer.
  3. Scoop tablespoon-sized balls of cookie batter onto a parchment-lined baking sheet and bake for 9–10 minutes. Do not overbake or cookies will be hard.
  4. Remove from oven and cool on a cooling rack. When cool, frost each cookie with a small dollop of the remaining Brownie Batter Frosting.
  5. Heat dark chocolate pastilles in the microwave in 30-second intervals until melted and smooth. Carefully spoon about 2 teaspoons of chocolate over each frosted cookie to cover the frosting, then sprinkle with a few crystals of coarse sea salt.

ChefSecret: Until recently salt was just salt and considered a basic commodity. Today chefs and home meal providers have learned to appreciate and distinguish between the distinctive qualities of the many varieties of gourmet sea salts and the ways these salts enhance the flavors and finish of foods. For this recipe I used Chardonnay Oak-Smoked French Sea Salt from SaltWorks to enhance the flavor. They have a wide variety of specialty sea salts that you may be interested to try for this and other recipes.

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