It’s time to bake. This special recipe made its debut on Culinary Muse two years ago. Last year it made its television debut as part of Karletta’s appearance on ABC’s ‘View from the Bay’. It was a hit with hosts Janelle Wang and Spenser Christian and it will be a hit with your friends and family. If you are looking for one great cookie to bake for holiday gifting, this is it. Package the cookies in a clear cellophane bag tied with a box and accompany with a box of MALDON SEA SALT and two bags of GUITTARD Semisweet chocolate chips. It will be the sweetest gift they receive.
Chocolate and Sea Salt Cookies yield: 30
3 cups chocolate chips or your favorite premium dark chocolate chopped into small chunks
¼ c (2 oz) unsalted butter, room temperature
¾ c brown sugar
1 ½ tsp vanilla extract
½ c flour
¼ tsp baking powder
1 ½ c chopped walnuts
Maldon Sea Salt (flaky sea salt)
1.Place 1 1/3 cups of chocolate chunks in a bowl and melt in microwave or over a double boiler.
2. Meanwhile, whisk together eggs and vanilla extract. Set aside. Sift together flour and baking powder. Set aside.
3. Once chocolate has melted, stir in butter until completely incorporated. Add brown sugar, egg and vanilla mixture, mixing well. Add the flour mixture, mixing until smooth.
4. Stir in remaining chocolate chunks and chopped walnuts. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Using a small ice cream scoop (capacity about a heaping tablespoon), scoop on to a greased baking sheet. Flatten with the palm of your hand. Sprinkle generously with fleur de sel then pat in gently. Bake on middle rack of oven for 13-14 minutes. Remove from oven. Rest on cookie sheet for 5 minutes. Transfer to rack to cool.