Salted Chocolate Wheat Cookies
 
Prep time
Cook time
Total time
 
Makes 18 cookies Salted Chocolate Wheat Cookies
Author:
Serves: 18
Ingredients
  • ½ pound bittersweet chocolate, chopped
  • 2 Tablespoons unsalted butter
  • 6 Tablespoons wheat flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon fine salt
  • 2 large eggs, room temperature
  • ¾ cup muscovado sugar (or dark brown sugar)
  • 1½ teaspoon vanilla extract
  • For Chocolate Glaze
  • ¼ pound bittersweet chocolate
  • Maldon or flaky salt for sprinkling (I used Fleur de sel)
Instructions
  1. Place bittersweet chocolate and butter in a microwave safe bowl.
  2. Melt in 30 second bursts until chocolate is almost fully melted.
  3. Stir until smooth. Set aside.
  4. Combine wheat flour, baking powder, salt and set aside.
  5. Place eggs in bowl and whisk in a stand mixer until fluffy and lightly colored, adding sugar a little at time. It should take about 6 minutes.
  6. Now that the chocolate has cooled, add it to the egg/sugar mixture along with the vanilla. mix until fully combine.
  7. Add the flour mixture and combine until the dough is uniform in color, scraping down the bowl when needed.
  8. Refrigerate the dough for about 30 minutes.
  9. While the dough chills preheat the oven to 350 degrees Fahrenheit.
  10. After 30 minutes, scoop the dough into 18 balls. The dough is a bit wet so if you have gloves, use them.
  11. Bake for about 13 minutes.
  12. Let cool.
  13. While the cookies cool, melt chocolate in a shallow glass in the microwave in 30 second bursts.
  14. Stir until smooth.
  15. Dip cookies half-way into the melted chocolate.
  16. Salt cookies while the chocolate is still wet.
  17. Keep in the fridge for 1 week.
Recipe by I bake he shoots at http://ibakeheshoots.com/salted-chocolate-wheat-cookies/