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Salted Dark Chocolate Chunk Cookies

Move over, salted caramel — I’m all about salted chocolate these days. (Not that I’d turn down salted caramel, you understand.) I recently tried bashing up a fleur de sel dark chocolate bar and stirring it into cookie dough, then lightly sprinkling the top with flaky, crunchy sea salt before baking. These cookies satisfy my need for crisp, chewy, chocolaty, buttery and salty all in one. I may never need to eat anything else.

I love Lindt’s fleur de sel dark chocolate — one bar is perfect for bashing and adding to cookie dough. (Two is even better.) If you can’t find it, any good quality semi-sweet or dark chocolate will do. If you sprinkle the dough with salt before baking, do it sparingly and use the good stuff — no iodized table salt — light flakes will add a bit of crunch, too.

Salted Dark Chocolate Chunk Cookies

1/2 cup butter, at room temperature
3/4 cup packed brown sugar
1/4 cup sugar
1 large egg
1 tsp. vanilla
1 1/2 cups all purpose flour
1 tsp. baking soda
pinch fine sea salt
1 cup chopped dark chocolate – preferably fleur de sel

Preheat the oven to 350F.

In a largish bowl, beat the butter and sugars until fluffy; add the egg and vanilla and beat well.

Add the flour, baking soda and fine sea salt, beating just until combined. Stir in the chocolate. Drop spoonfuls of dough on a greased or parchment-lined baking sheet. If you like, sprinkle lightly with a little flaky sea salt.

Bake for 12-14 minutes, until crispy and golden on the edges but still soft in the middle. Transfer to a wire rack to cool. Makes about 1 1/2 dozen cookies.


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