Easy
25 mins
12 mins
32 cookies
Recipe for dark chocolate cookies with fleur de sel, easy and quick to make at home.
Utensils needed:
- Ice cream scoop (optional)
Made with the products below :
1. Caramelized cocoa beans
Ingredients :
- 30g (1.06 oz) granulated sugar
- 30g (1.06 oz) water
- 25g (0.88 oz) glucose syrup
- 30g (1.06 oz) cocoa beans
- 15g (0.53 oz) unsalted butter
Preparation time: 15 min
Resting time: allow to cool while preparing the cookie dough
Steps
- Line a baking sheet with parchment paper.
- In a saucepan, combine the sugar, water and glucose syrup and make a light caramel.
- Remove from heat immediately, add the cocoa beans and butter.
- Stir vigorously until the beans are coated.
- Place the mixture on the lined baking sheet, then set aside until completely cooled.
- Chop roughly and set aside.
2. Cookie dough and baking
Ingredients :
- 315g (11.11 oz) T55 flour
- 5g (0.18 oz) baking powder
- 4g (0.14 oz) baking soda
- 5g (0.18 oz) fine salt
- 200g (7.05 oz) soft unsalted butter
- 220g (7.76 oz) brown sugar
- 100g (3.53 oz) granulated sugar
- 70g (2.47 oz) whole eggs
- 10g (0.35 oz) vanilla extract
- 170g (6.00 oz) Guanaja 70%
- Sea salt
Preparation time: 10 min
Cooking time: 12 minutes
- Roughly chop the Guanaja 70% chocolate.
- Whisk together the flour, baking powder, baking soda and salt.
- Cut the butter into cubes.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, brown sugar, and granulated sugar at medium-high speed for 3 to 5 minutes until the mixture is creamy and light brown. Scrape down the sides of the mixer bowl.
- Incorporate the egg and vanilla extract while beating the mixture.
- Reduce speed.
- Incorporate the dry ingredients and beat until the batter is smooth.
- Incorporate the Guanaja 70% chocolate and the caramelized cocoa beans.
- Refrigerate the dough for 1 hour to allow it to firm up.
- Place the racks in the lower and upper thirds of the oven and preheat it to 180°C using the fan setting.
- Line two baking sheets with parchment paper.
- Using a medium-sized ice cream scoop (5 cm) or a tablespoon, form balls of equal size.
- Place 8 to 10 balls per baking sheet, leaving enough space between them. Leftover dough can be stored and baked later or frozen for up to 2 months.
- Add a pinch of fleur de sel on top of the cookies.
- Cook for 12 to 14 minutes, turning the trays halfway through cooking to ensure even cooking.
- The biscuits should be golden brown, with crispy edges and a soft, melting center.
- Let them rest for a few minutes then transfer the cookies to a wire rack until they cool.
Frequently Asked Questions
What is the recipe for making caramelized cocoa beans?
To make your cookie recipe more original, we recommend adding caramelized cocoa nibs, as in our recipe. For this, you'll only need 5 ingredients : sugar, water, butter, glucose syrup, and cocoa nibs! The instructions for making the caramelized cocoa nibs are at the beginning of the recipe.
Why do we use brown sugar in cookies?
Brown sugar imparts a richer, caramelized flavor than white sugar and contributes to soft, chewy cookies thanks to its natural moisture content. Its less refined texture results in a cookie with a deeper flavor and a characteristic golden color, especially appreciated with dark chocolate chips.
Why do you need to refrigerate cookie dough?
Chilling the dough helps firm up the butter and prevents the cookies from spreading too much during baking. This step ensures a perfectly round shape and optimal texture. The cold solidifies the fats, which helps maintain the desired thickness during baking.
What makes cookies soft?
Butter, chocolate chips, ...
Softened butter, when properly mixed with sugars, creates an airy base that maintains its tenderness. A short bake at a high temperature forms a golden crust while preserving a soft, gooey center. The addition of dark chocolate chips also provides moisture during baking, while avoiding overmixing the batter preserves the desired texture.
How to store dark chocolate cookies?
Wait until your cookies have cooled completely before storing them in an airtight container at room temperature . Store them in a dry place away from light to preserve their texture for 3 to 5 days.
Can dark chocolate be replaced with cocoa powder?
Replacing dark chocolate with cocoa powder in your cookies is technically possible, but will significantly alter the final result. The texture will be different because cocoa lacks the cocoa butter naturally present in chocolate.
