A delicious, quick and easy brownie cookies recipe, with a topping of salt.
I live in the bush, so it’s a rare day that anyone ever knocks on the door. But when someone knocks on the door to deliver a box of great chocolate, well … that never happens!
The chocolate was from Cacao Barry, who had sent me a box of their Origine Rare chocolate to try. Their Origine Rare chocolate is single-origin chocolate, each with their own distinctive flavour profiles (just like single-origin coffee). I was thrilled receive their Venezuela 72% cocoa chocolate. Of course, the first thing I did was open the box and eat a few of the chocolate “pistoles” (pistoles are round drops of pure chocolate, that are easy to melt or temper, weigh, and store, and perfect for recipes calling for chunks of chocolate. They are shown in the photos here). Delicious!
I couldn’t wait to bake something with it, but since it was a weekday and I had things to do like, um … work, I needed something that wouldn’t take a lot of time. These cookies fit the bill perfectly.
These are a chocolate lovers cookie. They are full of chocolate flavour, but not overly sweet. The cookie is, of course, chocolate, but they are also studded with chocolate pieces that bake up into chocolate puddles inside the cookie. The salt on the top really enhances the chocolate flavour and delivers that great sweet/salty contrast.
These are lovely served ever-so-slightly warm with a big glass of cold milk. If you, like me, cannot trust yourself with a big plate of chocolate cookies within reach, you’ll be pleased to know that these cookies freeze beautifully. To enjoy from the freezer, just place on a piece of paper towel and microwave for 20-30 seconds.
If you’d like to try this or some other Cacao Barry chocolate, Canadians can buy it online through Golda’s Kitchen or Vanilla Food Company. I’m sure it’s available in larger, fine food stores, as well.
- 3 oz. unsweetened chocolate, chopped (*see substitution options below)
- 1 1/2 cups good quality semi or bitter-sweet chocolate pieces (DIVIDED)
- 8 Tbsp. unsalted butter, diced
- 3 large eggs, at room temperature
- 1 cup plus 2 Tbsp. sugar
- 1 3/4 cup all-purpose flour
- Scant 1/2 tsp. baking powder
- 1/4 teaspoon table salt
- (Optional) 1/3 cup chopped pecans or walnuts
- Fleur de Sel or other coarse salt
- Preheat oven to 350° F. and prepare a baking sheet with parchment paper or a silpat.
- In a double boiler over low heat, melt unsweetened chocolate, 1 cup of the chocolate chips and butter, stirring until smooth. (*You can also melt in the microwave if you prefer).
- In a bowl with an electric mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until very thick and pale and mixture forms a ribbon when beaters are lifted, about 3 minutes. Reduce speed on mixer to low and beat in melted chocolate mixture.
- Add the flour, baking powder, and salt and stir until just combined. Fold in the remaining 1/2 chocolate chips and nuts, if using.
- Drop batter by heaping tablespoons or small scoop (about 1/4 cup), about 2 inches apart onto baking sheet. With the back of a spoon, flatten until level on top. Sprinkle generously with Fleur de Sel. Bake in middle of oven 8 to 12 minutes (less for smaller cookies, more for larger cookies), or until puffed and set on top. Cool cookies in baking sheets for 1 minute and then transfer to racks to cool completely.
- Substitution for unsweetened chocolate:
- • 3 level tablespoons unsweetened cocoa and 1 tablespoon butter or shortening for every 1-ounce unsweetened baking chocolate.
- • 3 level tablespoons Dutch-process cocoa plus 1 tablespoon shortening, butter, or oil for every 1-ounce unsweetened baking chocolate.