This is a perfect addition to the salted maple dessert I put on a few days ago. It is intense chocolate flavour with a kick of the salt. This combination actually cuts some of the “sweet” of the dessert. ‘Tis true.

 

• 1  1/2 cups of flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. kosher salt
• 1/2 cup butter (room temperature)
• 3/4 cup dark brown sugar
• 1/2 cup white sugar
• 1/4 cup icing sugar
• 2 large egg yolks
• 1 large egg
• 1 tsp. vanilla extract
• 8 oz. of  very dark Belgian chocolate, coarsely chopped
• kosher salt for sprinkling

Preheat oven to 375 degrees and shift your racks so you can rotate the trays during the baking process. I am using a convection oven.

Sift together the flour, baking powder and baking soda, and add the salt. Set aside.

In an electric mixer beat the butter and sugars until light and fluffy (about 4 minutes). Add the egg yolks and egg one at a time, mixing well and add the vanilla. Beat this until light and fluffy (about 5 minutes). Reduce the mixer speed and slowly add the dry ingredients to just blended. With a spatula, fold in the chocolate pieces.

On parchment lined cookie sheets, drop teaspoon size balls about 1 inch apart. Bake for 6 minutes and, as you rotate the pans to continue baking, sprinkle a bit of kosher salt on top and return to oven. Do this quickly so not to harm the baking process. Bake for another 6 minutes. The cookies will firm up as they cool. Let them cool just a moment on the cookie sheets and transfer to wire racks until completely cool.

These are the yummiest and stay crispy on the edges and softer in the center. These are a perfect size to accompany any dessert you have. Store these airtight at room temperature up to a week. (If they last that long, you did something wrong).