Salted sweet things — they are everywhere. And with good reason: it’s delicious.
Why pink salt in particular? It’s what I had around. Sea salt will do nicely, too, of course.
I made these for my team at the office. You DEFINITELY want me as a coworker, in case you hadn’t heard.
Let’s get to it!
♫ Suggested listening: es-press yourself! ♫
Click to listen: Charles Wright & the Watts 103rd Street Rhythm Band – “Express Yourself”
Adapted from My Daily Morsel
- 10 ounces bittersweet or semi-sweet chocolate chips (or bar, roughly chopped)
- 6 tablespoons unsalted butter (or, if salted, omit kosher salt below)
- 2 tablespoons espresso powder
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt (omit if using salted butter)
- 2 large eggs, at room temperature
- ¾ cup sugar
- 1 teaspoon cinnamon
- Pink salt or sea salt, for sprinkling
- Melt 8 ounces of chocolate, the butter, and espresso powder in the top of a double boiler placed over simmering water, stirring until smooth and melted. Or, if you’re me and don’t even know what a double-boiler looks like, you can do this:
- Once all is well melted, remove from the heat and let cool slightly.
- Whisk together the flour, baking powder, and salt in a small bowl to combine.
- Whisk together the eggs, sugar, and vanilla extract in a medium bowl to combine. Add the melted chocolate mixture and whisk until fully incorporated. Fold in the flour mixture and remaining 2 ounces of chocolate and mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour, or overnight.
- Preheat the oven to 325°F and line a few baking sheets with parchment paper or Silpat.
- Roll the dough into little balls and space them about 1 inch apart — seriously, they spread.
- Bake for about 10 minutes, until the tops are dry and cracked. Remove from the oven and top each cookie with a pinch of sea salt. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely.
See what I mean about the spreading?