We’ve been fans of Jessica Koslow and Sqirl for a while now, but when we tried the Valrhona fleur de sel chocolate cookies from Koslow’s cookbook, Everything I Want to Eat, our fandom turned into full-blown obsession. These chewy cookies are intensely chocolaty with the perfect salty touch and are a guaranteed win for your next cookie swap. Koslow emphasizes Valrhona chocolate for this recipe, a high-quality confection you can find even in Trader Joe’s.
The best takeaway is how Koslow manages to get perfectly round cookies every time. While each cookie bakes differently, Koslow ensures they’ll be consistent by running a round cutter slightly bigger than the cookies lightly around the edges to smooth them into perfectly round little packages of chocolate. Watch the video of us making the cookies with Koslow to see the trick in action.
Sqirl's Salted Chocolate CookiesRecipe adapted from 'Everything I Want to Eat,' by Jessica Koslow
Yield: 18 cookies
Prep Time: 20 minutes, plus overnight chilling and cooling time
Cook Time: 15 minutes
Total Time: 35 minutes, plus overnight chilling and cooling time
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1½ teaspoons baking soda
Pinch fine sea salt
1 cup (2 sticks) room-temperature unsalted butter
¾ cup light brown sugar
⅓ cup, plus 1 tablespoon, granulated sugar
1 teaspoon vanilla extract
9 ounces Valrhona chocolate (70 to 85 percent cacao), roughly chopped
Fleur de sel, for garnish
1. In a large bowl, combine the flour, cocoa powder, baking soda and salt. In a stand mixer fitted with the paddle attachment, cream the butter, sugars and vanilla until extremely fluffy, 5 to 7 minutes. Add the flour mixture and mix until a smooth dough forms, then fold in the chocolate. Wrap the bowl with plastic wrap and refrigerate overnight.
2. Preheat the oven to 350º and line 2 sheet pans with parchment paper. Shape the cookie dough into 1¼-ounce (2-tablespoon) balls, then place them 2 inches apart onto the prepared sheet pans. Sprinkle each with a pinch of fleur de sel.
3. Bake, rotating halfway through, 11 minutes, then remove from the oven. While they’re still hot, use a 2¾-inch round cookie cutter to make the cookies perfectly round. Let completely cool, then serve.
Sausage and Ricotta Lasagna →
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