Dark Chocolate Brownie Cookies With Fleur De Sel Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
• Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
• Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
• Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
• Whisk together the flour, kosher salt, baking powder and baking soda in a medium bowl. Set aside.
• Beat the butter, chocolate-hazelnut spread, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Beat in the egg and vanilla. Reduce the speed to low and slowly add the flour mixture until just combined. Fold in the chocolate chunks and hazelnuts by hand.
• Drop 12 heaping tablespoonfuls of dough onto each of the prepared baking sheets, about 2 inches apart. Roll the dough into balls. Sprinkle each dough ball with fleur de sel. Freeze until firm, about 20 minutes.
• Bake, rotating the pans halfway through, until the cookies are golden around the edges but still soft in the middle, about 15 minutes. Let cool on the baking sheets for 10 minutes, then remove to wire racks to cool completely, about 30 minutes.

Steps:

• Create an ice bath in a large bowl using ice and a little cold water. Nestle a smaller bowl in ice bath.
• Place chocolate and 1 cup water in a small pot and heat over medium. Whisk until mixture is melted and smooth, about 3 to 5 minutes.
• Immediately pour melted chocolate into the bowl in the ice bath. Vigorously whisk chocolate mixture by hand until thick, 3 to 5 minutes. The chocolate should be fluffy and form a mound when dolloped with the whisk (it should generally have the texture and appearance of mousse). If the mixture does not thicken, add a bit more chopped chocolate and remelt over the heat. Spoon into serving bowls and garnish with fleur de sel.