Sweet and salty is another combo that I can’t get enough of. It has always been a favorite of mine. Give me any salty dessert and I will be ALL over it. These are so chocolatey and decadent with a hint of peanut butter, and then I sprinkled a little flaked sea salt on the top. They are almost brownie-like. Amazing.
I used Maldon sea salt flakes on these (my personal favorite) but you can use fleur de sel or whatever coarse salt you have on hand.
These cookies do require a little time, but are SO worth it. I recommend refrigerating the dough for at least 4-6 hours, but preferably overnight. It helps the cookies to bake thicker and enhances the flavor in my opinion.
How pretty are the crinkles?! These are definitely holiday cookie worthy. Share them with family and friends, they will love you.
Yield: about 28 cookies
2 c. all purpose flour
1/2 c. unsweetened cocoa powder
1 1/4 c. brown sugar, loosely packed
2/3 c. granulated sugar
1 large egg
1 tsp. vanilla extract
1 tsp. instant espresso powder
3/4 c. (1 1/2 sticks) unsalted butter, softened
1/2 c. peanut butter
1 tsp. baking soda
1/2 tsp. salt
4 oz. bittersweet chocolate, melted and cooled
3/4 c. semisweet chocolate chips
flaky sea salt for sprinkling
Begin by combining flour, cocoa powder, espresso powder, baking soda, and salt in a medium bowl. Whisk to combine. Set aside.
Beat the butter, peanut butter, and both sugars in a mixer fitted with the paddle attachment for 1-2 minutes until light and fluffy. Add melted cooled chocolate, and beat for another 1-2 minutes. Add egg and vanilla and beat until incorporated. Gradually add dry ingredients and beat on medium speed until combined. Fold in chocolate chips. Refrigerate the dough for at least 4-6 hours, preferably overnight. If you don’t, the cookies will bake very thin and flat, and I can’t guarantee the result.
When ready to bake, preheat oven to 350℉. Scoop dough out with cookie or ice cream scoop into golf-ball sized balls. Place on baking sheet and bake for 11-12 minutes. Remove from oven, and press the cookies down gently will your fingertips. This will create the “crackle” effect. Sprinkle with sea salt immediately, and let cool for 2 or so minutes before transferring to cooling rack.
Can’t get enough of these beauties. I brought them to work and they were devoured in 15 minutes flat.