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Double-Chocolate Sea-Salt Cookies
Recipe adapted from David Siegel, Fats & Flour
Yield: 50 one-inch cookies
Cook Time: 15 minutes, plus 3 hours chilling
6 ounces bittersweet chocolate, finely chopped (about 1 cup)
2 cups plus 2 tablespoons all-purpose flour
⅔ cup whole-wheat flour
¼ cup natural cocoa powder
¾ tablespoon baking powder
⅔ teaspoon kosher salt
2 cups granulated sugar
5 large eggs
⅔ cup extra-virgin olive oil
½ teaspoon pure vanilla extract
Flaky sea salt
1. In a heatproof medium bowl, add the chocolate. Set a medium saucepan filled with water over medium heat, bring to a simmer and set the heatproof bowl over the saucepan; melt the chocolate, stirring frequently. Once the chocolate is melted, carefully remove the bowl from the heat and set aside to cool slightly.
2. In a medium bowl, sift together the all-purpose flour, whole-wheat flour, cocoa, baking powder and kosher salt.
3. In a standing mixer fitted with a paddle, mix together the reserved chocolate, sugar, eggs, olive oil and vanilla. When the ingredients are well combined, slowly add the sifted dry ingredients. Mix well, until a sticky yet firm dough forms. Wrap the dough in plastic wrap. Place in the refrigerator and chill for at least three hours or up to overnight.
4. Preheat the oven to 350°. Line a baking sheet with parchment paper and divide the chilled dough into ½-inch balls. Space the dough balls far enough apart so there is room for spreading. Press a pinch of flaky sea salt into the top of each ball. Bake until firm and the tops begin to crack slightly, 12 to 14 minutes. Remove from the oven and cool. Serve at room temperature.