If you follow me on Instagram, you may have noticed that my péché mignon is a good, chocolaty, dewy cookie. I usually have it for goûter on the week-end with a cup of coffee. De-li-cious.
As a cookie connoisseur (what a tittle!), I am very fussy on the recipes I like and the ones I don’t. I have literally tried dozens before finding the holy grail of cookies. And the holy grail is chocolate & sea salt cookies.
The main thing about this recipe is that you freeze the dough before baking it. Yes, that works. Furthermore, what I like the most about it, is you can make a huge batch of dough, freeze it and bake only one cookie at the time when you feel like it (you can keep the dough up to a month in the freezer).
If you are like me and can’t resist when there is a bunch of cookies out on the counter, cooking them one by one may be a great solution 🙂 .
CHOCOLATE & SEA SALT COOKIES
Yield: around 24 cookies – Prep time: 10 min – (Optional) Freezer time: 3h – Cooking time: 12 min
What you’ll need
- A cutting board
- A cutting knife
- 1 oven tray
- parchment paper
- plastic wrap
- 140g of unsalted butter (softened, leave it outside of the fridge for 45min before starting the recipe)
- 200g of brown sugar
- 1 egg at room temperature (get it out of the fridge at the same time as the butter)
- 240g all purpose flour
- 1/2 tsp of baking soda
- 2/4 tsp baking powder
- 1/2 tsp of fine sea salt
- 280g of dark chocolate (try to get the 70% cacao at least)
- coarse sea salt
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above if it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
First, combine the sugar and the softened butter. Whisk until the mix becomes fluffy and light.
Then add the egg and mix again.
In another bowl, mix together the flour, the baking soda, the baking powder and salt with a whisk to eliminate any lumps.
Add the dry mix to the wet mix and blend until their is no flour left. The secret is to not over blend, stop right when the flour is completely blended.
Next, with a good knife, chop the chocolate in big chips.
Add the chocolate to the dough.
You can bake the cookies right away by forming little balls of dough and putting them on the tray lined with parchment paper.
But, the secret to the perfect texture is to freeze the dough before baking the cookies.
Put the dough in plastic wrap and try to mold it to form a large sausage (4-5cm , 1-1,5 inches large).
The idea is to freeze it and when you are ready to bake them, cut 1,5 cm (0,5 inch) slices in the dough sausage.
Preheat the oven to 175°C (350°F) and bake the cookies for 12 min.
When the 12 min are done, remove immediately the cookies from the baking tray and put them on a cooling rack. Wait for at least 20 min until they have completely cooled down.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences and are only recommendations for cooking beginners.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.