Double chocolate fleur de sel cookies

By Alyson Bobbitt & Sarah Bell
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This is the top-selling cookie at Bobette and Belle, owing in part to the intensely dark chocolate flavour but also to the contrasting texture and taste of the fleur de sel garnish on top. Salty-sweet combinations have been very popular in the past years, but the addition of fleur de sel to sweets is a longstanding tradition in French pastry. Salt enhances flavour, this is particularly true when it’s paired with dark chocolate. Fleur de sel de Guérande, which is often considered one of the best salts in the world, is a variety of salt harvested in coastal Brittany. Its subtle crunch and delicate flavour make it the perfect choice for garnish in this recipe, and it is well worth the price tag if you are able to find it.

SERVES
12
 TO
18
TOTAL TIME

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fleur de sel
  • 1 cup unsalted butter, room temperature
  • 3/4 cup loosely packed brown sugar
  • 1/3 cup granulated sugar
  • 1 1/4 cup dark chocolate chips
  • 1 tablespoon fleur de sel (approximately), for garnish

Directions

  1. Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, which together the flour, cocoa powder, baking soda and 3/4 teaspoon of the fleur de sel.
  3. In the bowl of a standard mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about three minutes.
  4. With a mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined. Add the chocolate chips and continue to mix until fully incorporated, scraping down the sides of the bowl at least once.
  5. Roll the cookie dough into 2.5 centimeter balls using your hands or use an ice-cream scoop to portion the dough. Arrange 24 balls on each lined baking sheet, leaving ample space between them. Gently press the balls with the bottom of a cup until they are approximately one centimeter thick.
  6. Bake for 12 to 14 minutes or until the cookies are firm to the touch. For even baking, rotate the sheets front to to back and top to bottom halfway through. Remove the cookies from the oven and immediately sprinkle each cookie with a punch of the remaining one tablespoon fleur de sel. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. The cookies can be stores in an airtight container for up to one weeks.

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