Cookies with Dark Chocolate and Himalayan Pink Salt

Name: Cookies with Dark Chocolate and Himalayan Pink Salt
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 50
Ingredients: Sugar ½ cup; Butter at room temperature ½ cup; Dark chocolate 70% (to chop) 3.5 oz; Himalayan salt (pink) 1 tsp; Type 00 flour 0.8 cup; Almond flour 0.3 cup; Unsweetened cocoa powder 2 tbsp; Vanilla bean (the seeds) 1; Baking soda 0.8 tsp; Brown sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 15 min
Makes: 50 pezzi
Cost: Low

PRESENTATION

Recipe by
Frau Knam

Salt in desserts may seem unusual but it serves to enhance the flavor of the ingredients: in this case, we paired it with chocolate to accentuate its intense taste. Dark chocolate and Himalayan pink salt cookies are really delicious treats, perfect for tea time! Easy to prepare without the need for molds, these eggless cookies are made with a butter, chocolate, cocoa, and almond flour dough, flavored with vanilla. The pink salt not only adds an extra touch but harmonizes all the flavors into a delightful balance. After tasting the dark chocolate and Himalayan pink salt cookies, you won’t be satisfied with the usual chocolate cookies anymore!

INGREDIENTS

For about 50 cookies: Sugar ½ cup (120 g); Butter ½ cup (100 g) - at room temperature; Dark chocolate 70% 3.5 oz (100 g) - (to chop); Himalayan salt (pink) 1 tsp (5 g); Type 00 flour 0.8 cup (100 g); Almond flour 0.3 cup (40 g); Unsweetened cocoa powder 2 tbsp (15 g); Vanilla bean 1 - (the seeds); Baking soda 0.8 tsp (4 g)

For coating: Brown sugar to taste

Preparation

How to prepare Cookies with Dark Chocolate and Himalayan Pink Salt

To make the dark chocolate and Himalayan pink salt cookies, pour the sugar and softened butter into a bowl 1, then add the finely chopped dark chocolate 2 and pink salt 3.

Mix the ingredients with your hands 4, then add the vanilla seeds 5 and baking soda 6. Continue working the mixture until you get a homogeneous consistency.

When you have formed a dough, add the almond flour 7, all-purpose flour 8, and cocoa powder 9.

Knead with your hands 10 to incorporate the powders evenly 11. Divide the dough into 2 parts 12.

Form 2 rolls with a diameter of about 1.6 inches 13, then roll them in brown sugar to cover them completely 14. Place the rolls on a tray and let them firm up in the fridge for 2 hours 15.

After the firming time 16, cut the rolls into discs about 0.2 inches thick 17. Place the discs on a baking sheet lined with parchment paper, spacing them apart 18.

Bake in a preheated static oven at 338°F for about 15 minutes 19. Once baked, remove from the oven and let them cool slightly 20. Your dark chocolate and Himalayan pink salt cookies are ready to be enjoyed 21!