After treating myself to my new Bobbette and Belle cookbook, I knew that I was going to have to make at least one recipe this week to christen it, and I was little overwhelmed by all of the choices, to be honest. I almost went with a loaf or muffins for classic fall comfort food, but we were having dinner with some friends and I never arrive without dessert- cookies it is! I’m still trying to work on expanding my repertoire in the kitchen and I have never worked with salted sweets before, so I knew what choice I had to make- Double Chocolate Fleur de Sel cookies.
This cookie is apparently Bobbette and Belle’s bestseller at their bakery in Toronto, and I can see why- I would call this an “adult cookie”. The salt is a great balance against the chocolate, and it’s a slightly crunchy cookie. It’s not a terribly difficult recipe to make, as they give very specific directions as to how long you should be mixing and baking, and very specific instructions on what tools you should be using.
Double Chocolate Fleur de Sel Cookies
1 ¾ cups all-purpose flour
⅓ cup cocoa powder
¾ teaspoon baking soda
¾ teaspoon fleur de sel
1 cup unsalted butter, room temperature
¾ cup loosely packed brown sugar
⅓ cup granulated sugar
1 ¼ cup dark chocolate chips
1 tablespoon fleur de sel (approx.), for garnish
TIP: There is no need to chill this dough, as it scoops and bakes best at room temperature.
To avoid garnishing with too much fleur de sel, hold your hand about a foot above the cookies and allow the salt to fall evenly.
- Put oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, which together the flour, cocoa powder, baking soda and ¾ teaspoon of the fleur de sel.
- In the bowl of a standard mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes.
- With a mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined. Add the chocolate chips and continue to mix until fully incorporated, scraping down the sides of the bowl at least once.
- Roll the cookie dough into 1-inch balls using your hands or use an ice-cream scoop to portion the dough. Arrange 24 balls on each lined baking sheet, leaving ample space between them. Gently press the balls with the bottom of a cup until they are approximately ½ -inch thick.
- Bake for 12 to 14 minutes or until the cookies are firm to the touch. For even baking, rotate the sheets front to to back and top to bottom halfway through. Remove the cookies from the oven and immediately sprinkle each cookie with a punch of the remaining 1 tablespoon fleur de sel. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. The cookies can be stores in an airtight container for up to 2 weeks.
Changes I Made
-I didn’t have fleur de sel on hand, so I used the sea salt that was in my cupboard- still very delicious! (Googling fleur de sal vs sea salt led me down a rabbit hole of comparison between salts I didn’t know exist- there are about eight kinds of salt, and inexperienced cooker that I am have been sticking with a lowly two. Time to spread my salt wings and learn!)
-I also used semi-sweet chocolate chips- I find dark chocolate overwhelming, and it is very rare for me to have dark chocolate chips in the cupboard.
– I pressed the salt into the cookies after about a minute (to make sure that my hands wouldn’t be burnt), as the large majority of it wasn’t sticking to the cookies. I would sprinkle more on with the next batch that I made.
-Not a change, but I ended up with more dough than I needed- I probably could have rolled 3-5 more cookies out with the remaining dough. I didn’t want to have to drag out another pan, and wait another 14 minutes to bake only 5 cookies, but you will certainly end up with extra dough!
I’ve got to say, this would be a great cookie to throw into your holiday baking rotation- they are fairly easy to mix up, are a little different with the salt, and have been a crowd pleaser with everyone that I’ve had test it!
What is your favourite cookie recipe that I should be making?