Sunday, November 6, 2011


Oh hi there. I've not been feeling very inspired lately. I don't have as much space or time or supplies to accomplish all the kitchen experimentation I've been craving. Especially since I just got 杉野英実(Hidemi Sugino)'s The Dessert Book in the mail from Japan. Swoon. 

I guess I got desperate? I wanted to make something weird and out there...and came out with salted truffle cookies. Which really isn't that weird and out there at all. But bleh! Yucky! Too much salt! What was I thinking? I'm upset with myself for wasting a bag of chocolate chips.

Look at those big salt crystals. What a fool I am. Moral of the story? It's okay to stick to the basics? Don't bake if you're in a weird mood (nah, weird moods are the best to bake in). Anyway, these cookies would be totally edible without the sea salt on top. They'd probably  be good, actually. So learn from my mistakes.

Oh, and I might try something new on this here blog in the near future. So be on the lookout for that ^__^

Salty Chocolate Cookies
adapted from Ghiradelli

  • 1/4 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cup semisweet chocolate chips, for melting
  • 2 tablespoon unsalted butter
  • 2 eggs
  • 1/2 granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet chocolate chips, for mixing into the prepared cookie dough
  • 2 -3 tablespoons coarse sea salt (DON'T DO IT!!!)
In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water. Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.
Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt (NOOO!). Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.


  1. Sorry these cookies did not turn out as expected, but at least you did make a go of it. Sometimes when I forge ahead it pays off and then again sometimes not. If you don't forge ahead you will never know if it is a winner or not. After all the chocolate chip cookie was invented by someone that used the chocolate thinking that the fat/oil in the chocolate would make up for a shortage in the amount of butter required in a recipe.

  2. Thanks for the encouraging words!

  3. That's always a shame when a recipe doesn't turn out but it's always a good learning experience!

  4. Definitely! I'm not too torn up about it :)


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