It's Christmas time, which means it's baking time. I promise, there is no better, easier cookie to make than these Chocolate Sea Salt Crinkle cookies. My love for salt drove me to create a variation of the traditional chocolate crinkle cookie. And, it's delicious.
1 cup cake flour
4oz semi-sweet baking chocolate (I prefer Theo’s chocolate)
1 teaspoon baking powder
3/4 cup sugar
1/4 cup cultured butter
2 large eggs
1 teaspoon vanilla extract
3 pinches of Maldon Sea Salt
1 cup powdered sugar, for coating the cookies
Combined flour, baking powder and salt in a bowl, and set aside.
Melt chocolate by breaking apart baking chocolate and placing it in top section of double boiler or in heatproof bowl set over a larger pan of simmering water.
Beat butter and sugar until light and fluffy, approx. 3 mins.
Add eggs and vanilla. Beat until fully incorporated.
Add in melted chocolate and beat until fully incorporated.
Add in flour mixture and incorporate. The dough should be sticky.
Shape dough into a ball, cover with plastic and refrigerate for 24 hours.
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper.
Place powdered sugar in a small bowl.
Roll dough into 1” balls, then roll in powdered sugar until completely covered.
Place dough on cookie sheet and bake cookies for 10 mins. Immediately remove from cookie sheet and let cool.
Tip: You want the cookie sheet to be cool every time you use it. If you are using the same cookie sheet to make each batch of cookies, place it into the freezer for 2 minutes after each batch.
image via well floured