CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

I love cookies! Here's an easy recipe for Chocolate Truffle Cookies with Sea Salt from local San Francisco chocolate company Ghirardelli. Ghirardelli has some great recipes online and in their Cookbooks.

Ghirardelli

In 1849, during the California Gold Rush, Italian-born Domingo Ghirardelli moved to America and opened a store in a mining camp. After discovering the miners were starved for luxuries and needed something to spend their gold dust on, he starting stocking chocolate delicacies. In 1852, the enterprising immigrant founded a confectionery shop in San Francisco, which eventually became the modern-day Ghirardelli Chocolate Company.

Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut

SEA SALT CARAMEL BROWNIES: 2 Recipes for National Caramel Day!

Today is National Caramel Day! My favorite truffles are sea salt caramel, and the same goes for brownies! Salt, caramel, and chocolate are a great combination. So for Caramel Day, here are two recipes for Sea Salt Caramel Brownies -- one uses a fudge brownie mix and the other is for brownies from scratch.You can make or buy the caramel sauce. Both recipes are easy, and it just depends on what you have on hand and how much time you have!

1. SEA SALT CARAMEL BROWNIES FROM SCRATCH

Ingredients
1 cup unsalted butter
5 ounces good quality dark (60-75% cacao) chocolate
2 cups sugar
4 eggs
1 tsp pure vanilla extract
1 cup flour
1/2 tsp salt
1 tsp instant espresso powder 
2 ounces chocolate chips or chopped chocolate
1/4 cup good quality caramel sauce
1 tsp good quality sea salt

Directions
Preheat oven to 350 F
Grease 9 x13 inch baking pan.
In saucepan over another saucepan with simmering water, melt butter and chocolate, stirring constantly. Remove from heat, and stir in sugar. Cool slightly.
In large bowl, beat eggs one at time. Stir in vanilla.
Fold in chocolate mixture.
Combine flour, 1/2 tsp salt and espresso powder (if using). Add to chocolate mixture.
Fold in chocolate chips or chopped chocolate pieces
Spread batter evenly into prepared pan.
Drizzle caramel on top of batter
Using knife, swirl over surface.
Sprinkle sea salt over caramel.
Bake 30-40 minutes.
Cool in pan on wire rack.

2. Sea Salt Caramel Brownies using a Brownie Mix
This recipe is from Morton Salt. I always check product sites for recipes. Did you know that Morton Salt has an excellent Sea Salt? Found this recipe on their site. Of course, you can always use your own sea salt. I'm partial to Ghirardelli and Duncan Hines Brownie Mixes, but whatever you have on hand.

Ingredients
1 package fudge brownie mix
Eggs
Vegetable oil
Water
20 individually wrapped caramels
2 Tbsp milk
1 teaspoon Morton® Coarse Sea Salt

Directions 
Heat oven and prepare brownie mix as instructed on box.
After placing brownie mix in 8 x 8 baking pan, set aside.
Make caramel sauce as instructed below (or use a prepared caramel sauce), then drizzle sauce on top of brownie batter.
Bake brownie batter as instructed on package.
Remove brownies from oven.
Sprinkle with Morton Coarse Sea Salt.
Cool brownies before cutting.

Caramel Sauce:
Place unwrapped caramels and milk in microwave safe bowl.
Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.

***

HOMEMADE CARAMEL SAUCE 

Ingredients
1/2 cup sugar
2 Tbsp heavy cream
2 Tbsp unsalted butter, cut into small pieces

Directions
In small saucepan over medium heat, bring sugar and 2 Tbsp water to boil, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with wet pastry brush, until sugar is deep amber color (5-8 minutes). Remove caramel from heat. Add cream and butter and whisk to combine. Let cool slightly in pan.

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

October is Pumpkin Month! Here's a simple recipe for Dark Chocolate Pumpkin Seed Sea Salt Bark for October 4's National Pumpkin Seed holiday. This bark recipe treats pumpkin seeds in a sweet way--chocolate with a sea salt finish.

Pumpkin seeds like chocolate are heart healthy, immune boosters, and great for brain power, among other health benefits!

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

Ingredients 
Canola oil cooking spray
1-2 cups dark chocolate, chopped
1/4 cup pumpkin seeds  (raw or toasted-I prefer toasted)
1 tsp sea salt

Directions
Coat 9 x12 inch rimmed baking sheet with cooking spray, and line with parchment, leaving overhang on ends.
Melt chocolate in double boiler or heatproof bowl over saucepan of simmering water, stirring.
If chocolate is too thick, add canola oil as needed to thin.
Pour melted chocolate onto baking sheet, and spread in even layer with spatula.
Immediately sprinkle pumpkin seeds then sea salt over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment and break bark into pieces.

SALTED CARAMEL HOT CHOCOLATE: National Hot Chocolate Day

I love a Salted Caramel Hot Chocolate at Starbucks, but it's not always an easy drink to find. It's 'seasonal'. So I went on line a few years ago to find the perfect copycat recipe. I found a great one at Bright Green Door. As always, I made a few adjustments. Here's a recipe for Salted Caramel Hot Chocolate that's perfect for winter weather and today's National Hot Chocolate Holiday. And, you'll save money and stay out of the cold and the snow! Also, you can make this Salted Caramel Hot Chocolate any time of the year!

For this recipe, you can use what ever hot chocolate recipe you like. Make the hot chocolate/cocoa in a pot on the stove. When finished, add about 2 Tbsp Caramel Sauce (I use Recchiuti) and 2 Tbsp English Toffee or Hazelnut Syrup (or Toffee Nut from Starbucks-sometimes they'll sell it to you) right into the pot and stir. Pour into your mug and top with real whipped cream (or Redi-Whip), Caramel Drizzle, and sprinkle of Sea Salt. This recipe makes enough for 4 regular size mugs or 2 "Grandes.'

You can also make a variation on this recipe to make a Salted Caramel Mocha.

Salted Caramel Hot Chocolate

Ingredients:
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp pure Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)

Directions
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute. Add milk and heat until warm. Mix in Vanilla, Hazelnut Syrup, and Caramel Sauce. Pour into coffee cup, top with whipped cream, swirl caramel drizzle, and sprinkle with sea salt.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT: National Homemade Cookie Day

Today is Homemade Cookie Day. Here's an easy recipe for Chocolate Truffle Cookies with Sea Salt that you can make to celebrate! This recipe is from local San Francisco chocolate company Ghirardelli. Ghirardelli has some great recipes online and in their new Cookbook.

Ghirardelli: In 1849, during the California Gold Rush, Italian-born Domingo Ghirardelli moved to America and opened a store in a mining camp. After discovering the miners were starved for luxuries and needed something to spend their gold dust on, he starting stocking chocolate delicacies. In 1852, the enterprising immigrant founded a confectionery shop in San Francisco, which eventually became the modern-day Ghirardelli Chocolate Company.

Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK: National Pumpkin Seed Day

Somehow I missed National Pumpkin Seed Day on October 3! But October is all about Pumpkins and Halloween, so here's a great recipe for Dark Chocolate Pumpkin Seed Sea Salt Bark that treats pumpkin seeds in a sweet way--chocolate with a sea salt finish.

Pumpkin seeds like chocolate are heart healthy, immune boosters, and great for brain power, among other health benefits!

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

Ingredients 
Canola oil cooking spray
1-2 cups dark chocolate, chopped
1/4 cup pumpkin seeds  (raw or toasted-I prefer toasted)
1 tsp sea salt

Directions
Coat 9 x12 inch rimmed baking sheet with cooking spray, and line with parchment, leaving overhang on ends.
Melt chocolate in double boiler or heatproof bowl over saucepan of simmering water, stirring.
If chocolate is too thick, add canola oil as needed to thin.
Pour melted chocolate onto baking sheet, and spread in even layer with spatula.
Immediately sprinkle pumpkin seeds then sea salt over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment and break bark into pieces.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT: Homemade Cookie Day

Today is Homemade Cookie Day. Here's an easy delicious recipe for Chocolate Truffle Cookies with Sea Salt that you can make to celebrate! This recipe is from local San Francisco chocolate company Ghirardelli. They have some great recipes online and in their new Cookbook.

Ghirardelli: In 1849, during the California Gold Rush, Italian-born Domingo Ghirardelli moved to America and opened a store in a mining camp. After discovering the miners were starved for luxuries and needed something to spend their gold dust on, he starting stocking chocolate delicacies. In 1852, the enterprising immigrant founded a confectionery shop in San Francisco, which eventually became the modern-day Ghirardelli Chocolate Company.

Today, Ghirardelli is America’s oldest continuously operating chocolate maker. Their products are sold in stores everywhere and online, and they also have their own chocolate and ice cream shops across the country.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients

1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1-1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 tablespoon unsalted butter
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough
2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder, and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture.
Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Preheat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following: 3/4 cup toasted pecans or pistachios, 1/4 cup chopped candied ginger, or 1/3 cup sweetened coconut

SEA SALT CARAMEL BROWNIES: National Chocolate Caramel Day

Today is National Chocolate Caramel Day! My favorite truffles are sea salt caramel, and the same goes for brownies! So for Chocolate Caramel Day, here are two recipes for Sea Salt Caramel Brownies -- one uses a fudge brownie mix and the other is for brownies from scratch.You can make or buy the caramel sauce. Both recipes are easy, and it just depends on what you have on hand and how much time you have!

1. SEA SALT CARAMEL BROWNIES FROM SCRATCH

Ingredients
1 cup unsalted butter
5 ounces good quality dark (60-75% cacao) chocolate
2 cups sugar
4 eggs
1 tsp pure vanilla extract
1 cup flour
1/2 tsp salt
1 tsp instant espresso powder (optional)
2 ounces chocolate chips or chopped chocolate
1/4 cup good quality caramel sauce
1 tsp good quality sea salt

Directions
Preheat oven to 350 F
Grease 9 x13 inch baking pan.
In saucepan over another saucepan with simmering water, melt butter and chocolate, stirring constantly. Remove from heat, and stir in sugar. Cool slightly.
In large bowl, beat eggs one at time. Stir in vanilla.
Fold in chocolate mixture.
Combine flour, 1/2 tsp salt and espresso powder (if using). Add to chocolate mixture.
Fold in chocolate chips or chopped chocolate pieces
Spread batter evenly into prepared pan.
Drizzle caramel on top of batter
Using knife, swirl over surface.
Sprinkle sea salt over caramel.
Bake 30-40 minutes.
Cool in pan on wire rack.

Want to make your own Caramel Sauce, too?  

HOMEMADE CARAMEL SAUCE

Ingredients
1/2 cup sugar
2 Tbsp heavy cream
2 Tbsp unsalted butter, cut into small pieces

Directions
In small saucepan over medium heat, bring sugar and 2 Tbsp water to boil, stirring until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides of pan with wet pastry brush, until sugar is deep amber color (5-8 minutes). Remove caramel from heat. Add cream and butter and whisk to combine. Let cool slightly in pan.

2. Sea Salt Caramel Brownies using a Brownie Mix
This recipe is from Morton Salt. I always say check product sites for recipes. Did you know that Morton Salt has an excellent Sea Salt? Found this recipe on their site. Of course, you can always use your own sea salt. I'm partial to Duncan Hines Brownie Mixes, but whatever you have on hand.

Ingredients
1 package fudge brownie mix
Eggs
Vegetable oil
Water
20 individually wrapped caramels
2 Tbsp milk
1 teaspoon Morton® Coarse Sea Salt

Directions 
Heat oven and prepare brownie mix as instructed on box.
After placing brownie mix in 8 x 8 baking pan, set aside.
Make caramel sauce as instructed below (or use a prepared caramel sauce), then drizzle sauce on top of brownie batter.
Bake brownie batter as instructed on package.
Remove brownies from oven.
Sprinkle with Morton Coarse Sea Salt.
Cool brownies before cutting. Caramel Sauce:

Caramel Sauce:
Place unwrapped caramels and milk in microwave safe bowl.
Microwave on high for 1 minute and then in 10 second intervals, until caramels are easily whisked. Whisk until caramel mixture is smooth and thoroughly combined.

Sea Salt and Thyme Chocolate Chunk Cookies

You can never have too many Chocolate Chip Cookie recipes! I've posted a recipe for Rosemary Chocolate Chip Cookies, so why not Thyme Chocolate Chunk Cookies? I have several different types of thyme growing in my herb garden, so I was glad to chance upon a recipe for Sea Salt and Thyme Chocolate Chunk Cookies at Pass the Sushi which was adapted from Desserts for Breakfast. The recipe uses chocolate chunks, but if you only have chocolate chips, that's fine, too.

SEA SALT AND THYME CHOCOLATE CHUNK COOKIES

Ingredients
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 tsp kosher salt
2 Tbsp fresh thyme leaves
1 cup sweet butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp Madagascar vanilla extract
2 large eggs
2 cups dark chocolate chunks or chips
1/2 tsp sea salt, coarsely ground

Directions
Preheat oven to 350 degrees F.
Line baking sheets with aluminum foil or parchment paper.
In medium bowl, whisk together flour, baking soda, kosher salt, and thyme leaves. Set aside.
In bowl of stand mixer, cream butter and sugars together. Add vanilla. Add eggs, one at a time, scraping down sides as needed.
In three batches, combine flour mixture until combined.
Remove bowl from mixer and fold in chocolate chunks.
Using small ice cream scoop or two spoons, scoop out tablespoon size portions of cookie dough onto sheets.
Sprinkle with sea salt.
Bake 9-11 minutes until golden brown.
Cool for 5 minutes on sheet before transferring and cooling completely on a wire rack.

Hint: The thyme flavor is mild right out of the oven. Give it a day or so and the thyme really comes through.

Chocolate Truffle Cookies with Sea Salt

Photo: Ghirardelli Chocolate

I'm from the San Francisco Bay Area, so anything Ghirardelli works for me. I found this recipe on the Ghirardelli website, and it's my go-to chocolate cookie recipe now. The salt brings out the flavor of the chocolate.

CHOCOLATE TRUFFLE COOKIES WITH SEA SALT

Ingredients
1/4 cup all purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 1/2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips, for melting into the cookie dough
2 Tbsp sweet butter
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1/3 cup Ghirardelli 60% Cacao Bittersweet Baking Chips, for mixing into the prepared cookie dough 2 to 3 tablespoons coarse sea salt

Directions
In heatproof bowl over double boiler, melt chocolate and butter until smooth. Turn off stove and let chocolate sit over warm water.
Combine flour, baking powder and salt and mix to combine.
In another bowl, mix together sugar and eggs, combine thoroughly with whisk and slowly add warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips.
Chill for 10-15 minutes.
 Pre-heat oven to 350°F.
Scoop rounded tablespoons of batter and place on baking tray.
Sprinkle each cookie lightly with a pinch of sea salt.
Bake at 350 degrees for approximately 7-8 minutes until outside looks slightly cracked.
DO NOT OVERBAKE cookies as they will continue to bake as they cool when removed from oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following:
3/4 cup toasted pecans or pistachios
1/4 cup chopped candied ginger
1/3 cup sweetened coconut Read more at http://www.ghirardelli.com/recipes-tips/recipes/chocolate-truffle-cookies-sea-salt#0CxX8s7YWeqej5yJ.99

Bittersweet Chocolate Chip Cookies with Sea Salt: Maki Morris

Today I welcome Maki Morris. I just love when my two worlds of mystery and chocolate collide again.

Maki Morris is the author of the Daughters of Amaterasu Series, as well as a new YA Paranomal Romance series. She is co-owner of Two Rock Media, Inc. (tworockmedia.com), a marketing company that offers services to Fortune 100 corporations, the publishing industry, and small companies. Maki is also a certified wine specialist. She lives with her family in Sacramento, California.

MAKI MORRIS

About the recipe: 
My love for chocolate has evolved with time. In my younger years, I used to love chocolate that was super sweet with big flavors. But only in the last ten years or so, my taste have shifted toward more subtle yet complex flavored chocolates. So when I saw this recipe for chocolate chip cookies that incorporates bittersweet chocolate, I heard an angel choir sing.

These cookies are crispy around the edges and still chewy on the inside. When you bite into them, the bittersweet chocolate release its smoky cocoa flavor and coat your taste buds with silky, rich texture.
A hint of bitterness from the chocolate compliments nicely with the sugar and vanilla from the rest of the cookie. The experience is simply decadent and satisfying.

When making these cookies, I’ve skipped fleur de sel as I want to keep my sodium intake low. But, I think it would be fun to experiment by adding other ingredients to the dough, such as candied ginger, macadamia nuts, or dried pomegranates.

Chocolate source: I highly recommend visiting chocosphere.com for all your chocolate needs.
Suggested beverage paring: Ice Cold Whole Milk, Latte, Green Tea Latte, Tea, White Russian, Tawny Port.


Bittersweet Chocolate Chip Cookies with Sea Salt
Recipe and photo via topwithcinnamon.com 
(Recipe inspired by Delancey and Maury Rubin of City Bakery)

Ingredients
10 Tbsp (5 oz) butter, softened
1 Tbsp vanilla extract
1 3/4 Cup all purpose flour (I used half whole wheat and half all purpose)
3/4 Tsp baking powder
3/4 Tsp baking soda
1/2 Cup granulated sugar
1/2 Cup + 3 tTbsp light brown sugar, packed
1/2 Tsp kosher salt / fleur de sel* (plus more for sprinkling)
1 Egg
7 oz bittersweet chocolate, roughly chopped (I LOVE 70% - it's hard to find 60% in the UK, but you can use that or semi-sweet)

Baking Directions
1. In a small saucepan, melt the butter. Continue to heat it on medium-low on the stove until it foams up and smells nutty then stir in the vanilla extract. Leave to cool for 10 minutes.

2. Meanwhile, either in a stand mixer or a large bowl combine the next 6 ingredients (flour through to salt). Pour in the butter and mix until it looks like moist clumpy sand with no floury patches. Add the egg and mix in for a few seconds, then the chopped chocolate and mix until well distributed - but not for too long!

3. Using a 1/4 cup cookie scoop**, scoop up some of the dough and smoosh it into the scoop until it's just full. Turn out onto a lined cookie tray, spacing each mound 3" apart (I managed 4 per tray). Repeat with all of the cookie dough. Cover with cling film and refrigerate for anywhere between 1 - 72 hours (the longer you wait, the better the texture and flavor!).

4. When ready to bake preheat your oven to 400 degrees F. When ready, sprinkle the cold cookie dough with fleur de sel and into the oven immediately! Bake for 8-11 minutes, until browned, with set edges, and a puffy, soft center. Let cool on the baking tray for a minute before transferring to a wire rack.

*You can sub the fancy salt for a scant 1/2 tsp of table salt in the dough, however you can't use table salt for sprinkling so either use the fancy salt for sprinkling or just don't sprinkle at all.

** You can just use a 1/4 cup measure (which equals 4 tbsp), then roll the dough into a ball with your hands and slightly flatten into a “hemi-sphere” on the baking tray.