I consider myself a pretty empathetic person. I “occasionally” cry during movies (shhh…don’t tell). I understand why my sister is losing it as she prepares to send her baby to college. I listen understandingly to looming life questions from friends.
However, when someone stares at an almond croissant, from an authentic French bakery and tells me, “Meh, I’m just not that into sweets. I’d rather have a bagel,” I am at an utter loss. A COMPLETE & UTTER LOSS.
When said person has a potluck to celebrate his new abode, my response is to put some salt on something sweet. The result is a beautiful, pink accented, middle ground?
Double Dark Chocolate Cookies with Sea Salt
makes 24 large cookies
6 oz semisweet chocolate chips
8 Tablespoons (1/2 cup) unsalted butter
1 cup whole-wheat pastry flour
1/2 cup pure cocoa powder
2 teaspoons instant espresso powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup pure cane sugar
2 large, organic eggs
Pink Himalayan sea salt
Preheat oven to 325°F and line a baking stone (or cookie sheet) with parchment paper. Set aside.
In a saucepan over medium-low heat, melt chocolate chips and butter, stirring until smooth. Let cool 5 minutes.
In a medium bowl, whisk together flour, cocoa powder, espresso powder, baking soda and salt. Set aside.
Stir sugar and eggs into the chocolate mixture until smooth.
Add the dry ingredients to the chocolate, mixing until fully combined.
Use a Tablespoon to scoop dough and place on cookie sheet, leaving room for spreading. Sprinkle lightly with pink Himalayan sea salt.
Bake for 10-12 minutes, until center is set. Remove from oven and let sit for 5 minutes and then transfer to a cooling tray. Sprinkle with additional salt if need be.
Serve warm or store in an airtight container for up to a week.