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Salted Chocolate Fudge Cookies

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salted chocolate fudge cookies

I remember my grandfather used to sprinkle salt on his grapefruit.  I thought that was so odd but when I was older I tried it myself and was surprised at how a small pinch of salt could take the bitter edge out of the grapefruit.  Grandpa knew what he was doing after all.

Salt is an essential ingredient in baking and cooking.  Without it, food tastes flat and bland.  Salt enhances the flavors and brings dimension to food.  It reduces acidic and bitter tastes and enhances sweet flavors.    It doesn’t take a lot.  Just as easily as salt can improve a dish, it can ruin one so if your not sure, start small and add more later.  It’s easy to add and impossible to subtract.

salted chocolate fudge cookies

Salt is particularly complementary with chocolate and one of my favorite combinations.  These dark chocolate cookies are sprinkled with a finishing salt such as Maldon or Fleur de Sel.

Don’t sprinkle them with regular table salt, it really won’t be the same and as a matter of fact, you will be likely to make them taste too salty.  The large crunchy flecks of a good finishing salt adds a distinctively crisp flavor and texture to these cookies without over-powering them.

Adapted from Epicurious.com

salted chocolate fudge cookies

SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:

Chocolate Chip Cookie Shots

Gingersnap Cookies

Crispy Double Chocolate Cookies

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salted chocolate fudge cookies

Salted Chocolate Fudge Cookies

Yield: 3 to 4 dozen
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Dark chocolate cookies enhanced with a sprinkling of salt create a luxurious gourmet cookie.

Ingredients

  • 12 ounces semisweet chocolate, finely chopped
  • 1-¼ cup (175 grams) all-purpose flour
  • 1/3 cup (28 grams) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 1/4 cups (300 grams) sugar
  • 8 tablespoons butter, softened
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1-½ tablespoons coarsely ground finishing salt such as Maldon or Fleur de Sel

Instructions

  1. Pre-heat oven to 350° and line 2 cookies sheets with parchment paper.
  2. In a microwave proof bowl, melt the chopped chocolate in 20 to 30 second intervals, stirring between intervals, until completely melted. Set aside and let it cool to room temperature.
  3. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt then set aside.
  4. In a large mixing bowl combine the sugar and butter. Beat on medium high speed for 4-5 minutes until pale and fluffy. Add eggs 1 at a time, mixing thoroughly and scraping the bowl between each addition. Add the melted chocolate and vanilla and beat for 1 to 2 minutes.
  5. Add the flour mixture and blend until combined. Be certain to scrape the batter at the bottom of the bowl.
  6. Drop rounded tablespoons of batter onto cookie sheets, spacing them 1 ½ inches apart. Sprinkle the drops of dough with the Fleur De Sel or another large flake finishing salt. Bake 1 cookie sheet at a time for 10-12 minutes. The cookies should look slightly under baked. Remove them from the oven and let them cool on the cookie sheet.

Notes

These dark chocolate cookies are sprinkled with a finishing salt such as Maldon or Fleur de Sel. Don’t sprinkle them with regular table salt or they will be too salty.

Nutrition Information:
Yield: 42 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 5gCarbohydrates: 14gSugar: 10.4gProtein: 1.3g

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Cora

Monday 26th of May 2014

My mouth is watering!

Dahn

Monday 26th of May 2014

Oh Cora, these are so yummy

Doreen Fish

Monday 24th of February 2014

yum

Dahn

Monday 24th of February 2014

Yes very yummy :) Thanks for stopping by and checking us out Doreen.

Barbara | Creative Culinary

Tuesday 18th of February 2014

I know Maureen and she said what I was thinking...looks like your photos need to be resized a bit but the cookie sure sounds fabulous!

Dahn

Tuesday 18th of February 2014

Thanks for the feedback Barbara, I will have to figure out the right size for the photos, they are a bit overwhelming.

Maureen | Orgasmic Chef

Tuesday 18th of February 2014

Holy cow those are some big photos for a wonderful cookie! :)

Dahn

Tuesday 18th of February 2014

Thanks Maureen, and these are some big photos. We are still playing with the format of the blog.

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