Fleur de sel is a delicate flaky sea salt from France’s northern coast. It’s a great finishing salt and pairs nicely with chocolate and caramel. The fleur de sel and rosemary combination makes these double chocolate cookies one of my favourite afternoon snacks.
Equipment: You will need a stand mixer fitted with a paddle attachment and two baking sheets.
Procedure: Preheat your oven to 350°F (175°C). Line the baking sheets with parchment paper.
- 200 g (1 cup) sugar
- ¾ tsp fresh rosemary, finely chopped
- 140 g (1 cup) all-purpose flour
- 45 g (1/3 cup + 1 tbsp) cocoa powder
- Fleur de sel, to sprinkle on top
- ¼ tsp salt
- ½ tsp baking soda
- 112 g (1/2 cup) unsalted butter, at room temperature
- 1 tsp vanilla extract or paste
- 1 large egg
- 90 g (1/2 cup) dark chocolate chunks
- Using your fingers, rub the sugar and rosemary together in a small bowl. This will help infuse the sugar with the flavour of the rosemary. Set aside.
- In a bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- Place the butter, sugar-rosemary mixture, and vanilla in a stand mixer bowl. Cream on medium speed for 1 to 2 minutes, until white and fluffy, scraping down the sides of the bowl a few times.
- Add the egg and beat until well incorporated and the batter is fluffy.
- Turn the mixer down to low, add the flour mixture, and mix until just combined. Then remove the bowl from the mixer and fold in the chocolate chunks.
- Using an ice cream scoop, a spoon, or your hands, shape the dough into 1- to 2-inch balls. Arrange on the lined baking sheets 2 inches apart.
- Sprinkle a pinch of fleur de sel on top of each cookie.
- Bake for 12 to 13 minutes. The secret to chewy cookies is to remove them from the oven when they still look soft, slightly underbaked, and a little cracked on top. Let them rest on the baking sheet for 15 minutes before transferring them to a cooling rack.
- Storage: These cookies will keep at room temperature for up to five days.