Salty, Sweet and Chocolate

BACK TO BASICS | by JEAN GALTON

NOTHING MAKES ME HAPPIER THAN THE COMBINATION OF SALT AND SWEET, unless you add some bittersweet chocolate to the combination. These cookies will make you very, very cheerful.

© ANGIE NORWOOD BROWNE

Salted Chocolate Cookies
Makes 5 dozen

4 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter
12 ounces finely chopped bittersweet chocolate, divided
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
2 1/2 teaspoons flaked salt (such as  Maldon or Fleur de Sel) plus additional for sprinkling
1 1/2 cups light brown sugar
2 large eggs
1 teaspoon vanilla extract

1. Melt the unsweetened chocolate, butter and 1 cup of the bittersweet chocolate in a small saucepan over low heat, stirring frequently. Cool.

2. Whisk together the flour, cocoa powder, baking powder and salt in a large bowl.

3. Beat the sugar, eggs and vanilla with an electric mixer on medium speed in a large bowl until pale and frothy, about 2 minutes. Whisk in the chocolate mixture until blended. Stir the flour mixture at low speed until blended. Stir in the remaining chopped chocolate. Refrigerate the batter, covered, until the dough is firm, about 2 hours (if the dough gets very hard, let it warm up until it’s pliable.)

4. Place a rack in the middle of the oven and preheat to 350°F.

5. Roll dough into 1-inch balls and arrange 2 inches apart on ungreased baking sheets. Sprinkle with additional salt. Bake in batches until puffed and set, about 10 minutes per batch. Cool on the baking sheet 10 minutes, then transfer to racks to cool completely.