Chewy Chocolate Cookies with Fleur de Sel
Rich chocolate cookies sprinkled with sea salt.
- ½ cup unsalted butter , at room temperature (113 grams)
- 1 ½ cup granulated sugar (300 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- ⅔ cup unsweetened cocoa powder (not dutch-processed) (80 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- Fleur de Sel , for sprinkling
Preheat oven to 350°F. Line a sheet pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined. Scoop by the rounded tablespoon onto the prepared sheet pan and flatten slightly with your hand. Sprinkle the tops with fleur de sel.
Bake until edges are crisp, about 9 minutes. Let cool on the pan for a few minutes before moving to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for several days.
Calories: 131kcal, Carbohydrates: 22g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 101mg, Potassium: 53mg, Fiber: 1g, Sugar: 13g, Vitamin A: 138IU, Calcium: 8mg, Iron: 1mg