A word about chocolate: The darker the better is my motto. Some of my favorite brands of dark chocolate for baking include Scharffen Berger, Guittard and Ghirardelli. Experiment. Why not make a batch using different brands and have a tasting with friends? Even non-knitters are allowed.
Chocolate and Sea Salt Cookies
Yield: 30
3 cups chocolate chips or your favorite premium dark chocolate, chopped into small chunks
1/4 c (2 oz) unsalted butter, room temperature
3/4 c brown sugar
2 eggs
1 1/2 tsp vanilla extract
1/2 c flour
1/4 tsp baking powder
1 1/2 c chopped walnuts
Maldon Sea Salt (fleur de sel)
1. Place 1 1/3 cups of chocolate chunks in a bowl and melt in microwave or over a double boiler.
2. Meanwhile, whisk together eggs and vanilla extract. Set aside. Sift together flour and baking powder. Set aside.
3. Once chocolate has melted, stir in butter until completely incorporated. Add brown sugar, egg and vanilla mixture, mixing well. Add the flour mixture, mixing until smooth.
4. Stir in remaining chocolate chunks and chopped walnuts. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Using a small ice cream scoop (capacity about a heaping tablespoon), scoop on to a greased baking sheet. Flatten with the palm of your hand. Sprinkle generously with fleur de sel then pat in gently. Bake on middle rack of oven for 13-14 minutes. Remove from oven. Rest on cookie sheet for 5 minutes. Transfer to rack to cool.
