There’s hasn’t been much time in my house for holiday baking; possibly not in yours either. But this dough is one that can sit in the refrigerator until you’re ready to bake them (one reason to love drop cookies). They look festive, decorated with a coating of melted chocolate and topped with crunchy sea salt crystals that remind me of delicate tiny snowflakes.
I’ve been keeping little dishes of my favorite Maldon salt in the kitchen and dining room, to sprinkle on finished dishes for an extra spark of flavor and crunch. It’s at the point that I find myself garnishing my morning oatmeal too – the smoked Maldon is especially nice with maple syrup and toasted nuts. Sometimes it’s the little things…
I hope this holiday season is especially sweet and unexpectedly sparkling for you and yours.
It's best to glaze the cookies and let them set before serving or packing. They look and taste best if enjoyed within a day or two. Cookie recipe adapted from Baking with Julia by Dorie Greenspan
- 1 pound bittersweet chocolate, chopped
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 stick (1/4 cup) butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 4 eggs, at room temperature
- 5 ounces chocolate chips (dark or semisweet)
- Flaky sea salt, such as Maldon
- Put half of the chocolate (8 ounces) in a heatproof bowl (reserve the rest for the glaze). Bring a saucepan of water to a simmer; set the bowl over the pan, making sure the water doesn't touch the bottom of the bowl. Stir until chocolate is melted and smooth. Set aside to cool slightly.
- Whisk the flour, baking powder and salt together in a small bowl.
- Beat butter and both sugars in a heavy duty mixer until lightened and fluffy, about 5 minutes on medium speed. Add the eggs, one by one until combined.
- Reduce mixer to low and slowly add the melted chocolate. Stir in the flour mixture and chocolate chips. Cover the bowl and chill until the dough is firm and scoopable, at least one hour.
- Arrange racks in thirds and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Drop heaping tablespoons of dough onto the pans, spaced 2 inches apart (the cookies will spread). Bake 15 minutes, or until edges of cookies are set and center still somewhat soft. Cool on rack 2 minutes, then transfer with a spatula to racks to cool completely.
- To glaze the cookies, melt the remaining chocolate in heatproof bowl over a pan of simmering water, stirring until melted and smooth. Dip one half of each cookie into the chocolate, then set on a rack or a parchment-lined pan. Sprinkle the cookies with salt let sit until set.