If you like chocolate cookies, you MUST try these! it’s the most delicious, melt-in-your-mouth and chocolatey cookies ever. The recipe is based on Pierre Herme’s recipe, and has become one of the regular recipes I make weekly – I have these chocolate cookies in the cookie jar in our kitchen most of the time.
Pierre Herme Chocolate and Sea Salt Cookies
- Adapted from Pierre Herme recipe as has been published by Dori Greenspan.
150 grams soft butter
120 grams light brown sugar
50 grams sugar
1/2 tsp. ground sea salt
1 tsp. vanilla extract
175 grams all-purpose flour
30 grams cocoa powder
1/2 tsp. baking powder
150 grams dark chocolate, 70% cocoa solids, finely chopped
- In a bowl of an electric mixer with a paddle attachment put butter, brown sugar, sugar, salt and vanilla and blend until the mixture is creamy.
- Add flour, cocoa, baking powder and chopped chocolate and mix just until the large clumps of dough are formed. If the dough is not coming together – add a little water gradually.
- Transfer the dough chunks on a lightly floured work surface and divide into 2 parts.
- Create a tight cylinder shape from each piece of dough and chill the rolls in the freezer for about an hour or until completely frozen.
- Preheat oven to 170c degrees.
- Cut the rolls to about 1/2cm thick coins and put on a baking tray lined with parchment paper.
- Bake for about 10-15 minutes or until the cookies set at the edges but still a little soft in the center.
- Cool completely on a rack and serve.
- When making the cookies make sure to use good-quality dark chocolate.
- You can convert some of the chocolate with chopped nuts.
- Keep the cookies in a sealed jar for up to two weeks.