The thing is: I don’t like sweet things all that much (aside from jelly and ice cream, both of which I could eat until the cows come home). But that is exactly why these cookies are amazing!
They aren’t too sweet, which means you can pair them with super sweet things, or just eat them on their own and enjoy the lack of sweetness. They are adult cookies, like the Champagne of the biscuit world.
Also these are the first recipe that I’ve blogged about from Joy the Baker, which is a blog you should check it, it’s pretty awesome. She lives in California which seems to have a perpetual summer filled with strawberries, cocktails and barbecues. Although I thought the same about Australia. How wrong I was.
Adapted from Joy the Baker
- 1 cups all-purpose flour, plus more for work surface
- 1/8 teaspoon salt
- 7 tablespoons unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1 egg yolk
- 1/4 teaspoon pure vanilla extract or scraped vanilla beans from 1/8 vanilla pod
- 2 tablespoons unsweetened Dutch process cocoa powder
- 2 tablespoons semi sweet chocolate, very finely chopped
- coarse sea salt
- Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla bean or extract. Gradually add flour mixture; mix until just combined, about 1 minute.
- Add cocoa powder and chopped chocolate to remaining dough; mix on low-speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1-inch wide and 1/2-inch tall. Wrap the rectangle in plastic wrap, and refrigerate until firm, about 2 hours.
- Preheat oven to 190 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm. Sprinkle course sea salt onto the chocolate cookies. Press in lightly with fingertips.
- Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.