Chocolate Salt Cookies

We tried making chocolate cookies without the traditional baking powder and/or baking soda and they were somewhere between a cookie and fudge. This is a quick and easy way to make an unusually dense and delicious treat.

Ingredients

• 2 sticks of unsalted butter, browned and poured onto two teaspoons of cold butter and then refrigerated and brought to room temperature
• 1 cup brown sugar
• 1/2 cup sugar
• 1 tablespoon bourbon vanilla or vanilla extract
• 2 extra large eggs, room temperature
• 1/2 cup cocoa powder (top quality)
• 1 1/2 cup flour
• 1 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Malden salt to sprinkle on top of the cookies
• 2 cups milk chocolate chips
• 1/4 cup Heath English toffee bits

Making It

• Turn the oven to 350 degrees
• In a food mixer fitted with the paddle attachment, add the sugars and butter, cream them on medium for about 5 minutes, turn to medium low and add the eggs and vanilla and mix until fully incorporated, stop the mixer and add the flour, cocoa powder, baking powder, baking soda, salt and mix on a low speed and then mix in chocolate chips
• Use a small scoop and place the dough 1 inch apart on baking sheets lined with parchment paper or use a Silplat, there should be enough dough, even more, to fill three baking sheets with 9 cookies each. Sprinkle a pinch of Malden salt on the top of each mound of dough. Cook for 13 minutes depending on your oven, let cool on rack and serve