Dark Chocolate Brownie Cookies With Fleur De Sel Recipes

DARK CHOCOLATE BROWNIE COOKIES WITH FLEUR DE SEL

Steps:

• Position a rack in the center of the oven and preheat it to 350 degrees F. Line a baking sheet with a silicone baking mat.
• Place the chocolate and butter in a double boiler (or a medium heatproof bowl over a medium saucepan of barely simmering water--do not let the bowl touch the water) and heat over low heat, stirring often, until melted, about 3 to 5 minutes. Set aside but keep warm.
• Combine the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Beat together starting on low speed and slowly increasing the speed to medium, until light and creamy, 3 to 4 minutes.
• Combine the flour, espresso powder, baking powder and fine sea salt in a small bowl. Whisk to combine.
• With the mixer running on low speed, gradually add the flour mixture to the beaten eggs and mix for 1 minute. Scrape down the sides. With the mixer running on low speed, pour in the melted chocolate. Stir until everything is fully incorporated without overworking the batter, 30 to 45 seconds.
• Let the dough sit for 5 minutes to firm up.
• Using a 1-tablespoon portion scoop, scoop 6 to 8 mounds of the dough and place on the prepared baking sheet, spacing them 1 inch apart. If the dough spreads out, it needs more time to firm up. Sprinkle the tops with fleur de sel.
• Bake on the center rack until the tops of the cookies look cracked and shiny, 8 to 10 minutes.
• Let the cookies cool on the baking sheet for 1 minute to set up, if necessary, then transfer the cookies to a wire rack and let cool completely.
• Repeat the scooping and baking with the remaining dough.

CHOCOLATE COOKIES WITH FLEUR DE SEL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
• Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
• Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
• Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.