Flowers chocolate cookies with fleur de sel

Ingredients for 1 servings:

• 150 g butter, soft
• 120 g brown cane sugar
• 50 g powdered sugar
• 5 g salt (fleur de sel)
• 180 g flour, type 405
• 30 g cocoa powder, unsweetened
• 5 g baking soda
• 1 vanilla pod(s), pulp
• 200 g dark chocolate, 70%

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 12 minutes; Total time approx. 4 hours 42 minutes

Caution: Danger of addiction! The small salt grains provide a very special taste experience

Finely chop or grate the dark chocolate (I shredded it in a food processor). Split the vanilla pod lengthwise with a small kitchen knife and scrape out the seeds with the back of the knife. (The scraped seeds can be used to make homemade vanilla sugar!) Mix the flour with the cocoa powder and baking soda and set aside. In a mixing bowl, cream the softened butter until fluffy (using a hand mixer), then stir in the brown sugar, powdered sugar, fleur de sel and the scraped vanilla seeds. Gradually add the flour mixture and then the chocolate. The dough will have a relatively firm consistency and may have a tendency to crumble a little. Quickly form the dough into two approximately 4 cm thick logs. Wrap each log in cling film and chill in the refrigerator for 3-4 hours. For further processing, it is best to let the dough stand for a short time at room temperature until it can be cut without too many crumbs. Now cut 1 cm thick slices from the dough and place them slightly apart on a baking tray lined with baking paper. The cookies will spread slightly during baking. Preheat the oven to 180°C and bake the cookies on the middle rack for approx. 12 minutes. If you get the feeling they could actually stand for another 2 minutes – then they are just right! So please DO NOT put the tray back in the oven! Carefully transfer the cookies from the tray to a wire rack and allow to cool. If you don’t eat them straight away, you can store them in a cookie or Tuppi tin. TIP: The cookies will be nice and crumbly and the size of the salt crystals will give them a delicate crispness. Use really GOOD CHOCOLATE, because the taste of the cookies depends, among other things, on the choice of chocolate. The little salt grains make these cookies something really special; the flavor contrast alone. Try it and be surprised!