So here it is: the chewiest, richest, chocolatiest, most brownie-ish chocolate cookie I could come up with…topped with sea salt. Yes...sea salt.
(This isn't a new chocolate cookie recipe per se, but this treatment is new. For a similar but still unique application, check out my Chocolate & Salted Caramel Cookies.)
For those of you who haven't tried the deliciousness that is chocolate (or caramel or any other sweet) topped with a sprinklin' of sea salt, you don't know what you're missing. Believe me: You've got to give it a try.
The secret to this chocolate cookie is, of course, in the chocolate. I use four layers of chocolate: cocoa powder, unsweetened Baker's chocolate, microplaned milk chocolate, and...ground-up Cocoa Pebbles. That's right: Cocoa Pebbles.
Makes 4 dozen cookies.
(To see this recipe in process, check out Picturing Chocolate & Sea Salt Cookies.)
2 sticks butter
2 cups dark brown sugar
1/4 cup cocoa powder
2 tablespoons milk
1 1/2 tablespoons vanilla
3 1/2 cups roughly ground Cocoa Pebbles cereal
2 1/2 cups oatmeal
1 1/2 cups flour
1/4 cup cocoa powder
2 1/2 ounces milk chocolate, microplaned
1 ounce unsweetened chocolate, microplaned
1 teaspoon baking soda
1/2 teaspoon salt
|1/4 cup sea salt|
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
- In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls—about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Flatten each dough ball a little, then top each with a pinch of sea salt.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.