Join us today on ABC local station KGO’s THE VIEW FROM THE BAY where I will be demonstrating how to make the amazing ‘Chocolate and Sea Salt Cookies’ recipe that I developed a couple of years ago. If you aren’t near a television you can watch it streaming live on your computer.
Here is a sneak preview of the recipe:
Chocolate and Sea Salt Cookies yield: 30
3 cups chocolate chips or your favorite premium dark chocolate chopped into small chunks
¼ c (2 oz) unsalted butter, room temperature
¾ c brown sugar
2 eggs
1 ½ tsp vanilla extract
½ c flour
¼ tsp baking powder
1 ½ c chopped walnuts
Maldon Sea Salt (flaky sea salt)
1.Place 1 1/3 cups of chocolate chunks in a bowl and melt in microwave or over a double boiler.
2. Meanwhile, whisk together eggs and vanilla extract. Set aside. Sift together flour and baking powder. Set aside.
3. Once chocolate has melted, stir in butter until completely incorporated. Add brown sugar, egg and vanilla mixture, mixing well. Add the flour mixture, mixing until smooth.
4. Stir in remaining chocolate chunks and chopped walnuts. Refrigerate at least 2 hours or overnight.
5. Preheat oven to 350 degrees. Using a small ice cream scoop (capacity about a heaping tablespoon), scoop on to a greased baking sheet. Flatten with the palm of your hand. Sprinkle generously with fleur de sel then pat in gently. Bake on middle rack of oven for 13-14 minutes. Remove from oven. Rest on cookie sheet for 5 minutes. Transfer to rack to cool.
The Culinary Muse (that would be me, Karletta Moniz) is pleased to announce that I have an article in this issue of COCOAROMA MAGAZINE . Read this excerpt of my profile of confectioner, Anthony Ferguson of CACAO ANASA . It was a joy to meet and interview Anthony.