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. 

  

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