3-Salt Chocolate Disc Cookies

When someone turns to you and says “I think you need to make cookies. Soon“, you make them cookies. You make them the best darn cookies you can, and ever have. 

And that’s what I did. 

  

I made a few extra (4 dozen 😉), but that worked out well because I brought them to a house warming party- my own!- and packaged the rest up as gifts.

Cookies are always a welcome present, I’ve found. 
   
 

The cookie dough is heaven too. Even if you are a no-raw-eggs kinda gal/gent, make an acception. It’s gotta happen. 

P.S. This recipe looked super daunting, but trust me, it’s easy!!! 

~recipe based off Mindy Segal’s Cookie Love~

Makes ~40 cookies

Ingredients: 

1 cup (2 sticks) unsalted butter, at room temp.

1 cup cane sugar

1 cup packed light muscovado or dark brown sugar

2 extra-large eggs, at room temp.

2 teaspoons pure vanilla extract

2 1/2 cups unbleached all-purpose flour

1 tsp kosher salt

1 tsp sea salt flakes

1/2 tsp baking powder

1/2 tsp baking soda

2 cups chocolate discs (53-64% cacao)

Sea Salt (Cyprus preferred) for garnish, optional

Method of Preparation: 

On medium speed, whip butter in a large bowl for 5-10 seconds. Add sugars and cream until mixture is aerated and pale in color, ~4 minutes. Scrape down sides of bowl with a rubber spatula and bring together the batter with a stir or two.

Crack eggs into a small bowl or cup and add vanilla. Set aside.

In a medium bowl, mix together flour, salts, baking powder, and baking soda. 

On medium speed, add the eggs and vanilla to the butter mixture, one “egg” at a time. Mix for 5 seconds before adding the next. Scrape down sides of bowl and bring batter together again. 

Mix in the dry ingridients all at once- apart from the discs- until the dough just comes together but is still relatively shaggy. Don’t over mix. Bring the dough together fully by hand. 

Fold in chocolate. 

Form dough into a ball and wrap with plastic wrap tightly. Refrigerate at least 2 hours, preferably overnight. 

Heat oven to 350*F. Lightly coat a cookie sheet with nonstick cooking spray or oil (I always use coconut oil). 

Scoop ~1 1/2 tbs worth of dough into a ball and roll top in Cyprus salt (optional). Space 1 1/2′ apart on the prepared sheet. 

Bake for 8 minutes, rotate tray, and bake for 4  more minutes. Additional time may be needed for edges to caramelize. 

Allow cookies to cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool compleately. 

Repeat with the rest of the dough. 

  

Watermelon-Mint Salad with Toasted Rice and Szechuan Vinegrette

Have any of you ever tried a watermelon salad before? My dad once had it- before it was a thing- at a Portland bar called Expatriate. And he’s raved about it ever since.  Now, these salads are poping up everywhere! I realized- I need to hop on this bandwagon. So here I am, with my own brainchild recipe.   
 

watermelon salad

Don’t mind the tomatoes- I decided not to use them 🙂

  

Featuring elements from both Expatriate– mint, toasted ground rice, the vinegrette- and A Cozy Kitchen– lime, + jalapeño. 

I just have to say that I’m very happy with the results. 

  

The key to getting this recipe right is the watermelon. Invest in a good one- it’ll make all the difference, while still only being $3. Get a watermelon that sounds deep and hollow when you knock on it. Also be sure it is dense- heavy for its relative size. But for this recipe, you only need 3lbs. 

   

Serves 2, as an appetizer 

Ingredients: 

1 3lb seedless watermelon, in bite-sized cubes

1/4 cup packed fresh mint leaves, loosely chopped

1 tbs white jasmine rice

For the vinegrette:

2 tbs lime juice 

1/2 tsp grated ginger

1/2 tsp jalapeño, cleaned and finely chopped

1/4 cup rice vinegar 

1 tsp sesame oil

1 tsp hoisin sauce

Method of preparation: 

Place watermelon and mint in a bowl. Set aside. 

In a small pan, toast rice over medium-low heat, until golden brown, ~10 minutes, stirring constantly. Place in food processor and pulse it until fine but not powdered. Set aside.

In a small bowl, whisk together the vinegrette ingridients. Pour over watermelon and mint, and toss. 

Wait 5-10 minutes for the watermelon to marinate. Pour out liquid, if desired.

When ready to serve, sprinkle with ground rice.