560 g flour
60 g cocoa powder
120 g confectioners sugar
3 sticks butter
2 eggs, separated
2 tbsp heavy cream
2 tsp vanilla
Raw sugar (or sanding sugar)
Sel gris flakes (or flaked sea salt)
Preheat the oven to 325 degrees Fahrenheit and position the racks upper- and lower-middle positions. Line 2 large baking sheets with bakers silicone or parchment paper. Mix 1-2 tbsp of water with the egg whites and whisk to combine; set aside.
In a medium bowl combine flour and cocoa set aside.Â In the bowl of an electric mixer fitted with a paddle attachment mix the butter and sugar until thoroughly blended. Add one egg at a time and beat for 2 minutes until fluffy, then add the vanilla. Add the dry ingredients gradually and beat at low speed just until combined, adding the heavy cream at the end.
The dough will be a bit dry and firm; using a tablespoon, scoop out dough and roll into balls. From there, roll the dough into 8″-11″ ropes. Position in a U shape on the baking sheet, then cross over twist, and make a pretzel shape. Continue until all dough is rolled out and shaped.
Brush the cookies with the egg white mixture, then sprinkle heavily with the raw or sanding sugar. Sprinkle the sea salt sparingly on each cookie.
Bake for 17-20 minutes. Let the cookies rest on the cookie sheet for 5-10 minutes, then remove and place on a wire cooling rack for 30-60 minutes. Store in an airtight container.
(Recipe doubled and adapted slightly from The Art of the Cookie)
This recipe had me scratching my head a little bit. Where was the salt IN the cookies? This was new … nevertheless, I stuck with the original recipe, doubling it and adding a little vanilla (because really, shouldn’t we always add a little vanilla?)
These are labor-intensive cookies when it comes to shaping them (and getting the sugar and salt to actually stick), but I like their visual effect. While the original recipe in the book states that it yields 25 cookies, I ended up with 42 out of a double yield; I think I made a couple of my cookies a bit on the big side.