For each word of the previous statement is a link to a blog/site that extols the magnificance of these cookies. And there are simply put, the best double chocolate cookies I’ve ever tried. With Varlhona cocoa, bittersweet chopped chocolate, organic fleur de sel, and pure European unsalted butter, I don’t know how I managed to keep my hands off these dark midnight beauties when they came out of the oven. Thankfully I waited for the discs to cool down – a little at least – before biting into one. It was pure unadultered chocolatey bliss I tell you. Sandy and buttery cocoa-flavored cookie dough promptly crumbled in my mouth, with bits of dark chocolate melting on my tongue… and then… unexpectedly, the salty hit of fleur de sel comes to the fore, bringing all that chocolately richness to new levels and depths. Made me swoon I tell you.
My photos are not that great but all you have to do is go to the links above to see exactly how amazing the texture of these cookies are. I love them so much (all the more because they are eggless. Hurray for vegetarian binging!). And I already have another log of dough in the fridge, waiting to be sliced and baked when the craving strikes.
Which I predict ain’t too long away.
Chopped dark chocolate… try to get them really small even though the chopping can be a bit of a hassle…they are best that way
The dough before being rolled into logs- careful that you don’t overmix it. It should be sandy and a little rough
The log tightly wrapped in cling film and ready to be chilled
Baked chocolate bliss
p/s: You can get the recipe from any one of the links above. I loved the one provided by Dessert First for its beautiful pictures and a very detailed recipe. Just follow the instructions (especially the baking times and temperature) and you won’t be dissapointed, I promise.