Tuesday, September 25, 2012

Chewy Chocolate Cookies with Fleur de Sel

One thing I have managed to do in my post-baby world has been keep up with our cookie cravings.  We love having homemade cookies available for dessert.  Every once in a while I’ll get the chance to whip up a batch of cookie dough.  Instead of baking the entire batch, I bake a sheet’s worth of cookies.  Then I portion out the rest of the dough into balls, and freeze on a cookie sheet.  Once frozen I transfer them to a ziploc bag.  This way, when we get a craving for a fresh baked cookie, I just pull out a couple from the freezer & turn on the oven.

These cookies were perfect when I had a cookie craving combined with a chocolate craving.  They have a perfect chewy texture.  The fleur de sel is what really sets these cookies apart in flavor and makes them extra special.  If you can’t locate fleur de sel in a store near you, it’s also available on Amazon.  Or, just use a pinch of the good quality sea.


Chewy Chocolate Cookies with Fleur de Sel

Yield: 2 dozen cookies


1/2 cup (113 grams) unsalted butter, at room temperature
1 1/2 cup (300 grams) sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250 grams) all-purpose flour
2/3 cup (80 grams) unsweetened cocoa powder (not dutch-processed)
1 teaspoon baking soda
1/2 teaspoon salt
Fleur de Sel, for sprinkling*

*If you don’t have Fleur de Sel, substitute with a course sea salt.


Preheat oven to 350 degrees 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.

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4 Responses to “Chewy Chocolate Cookies with Fleur de Sel”

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