Fleur de Sel - Cayenne Chocolate Cocktail Cookies

By Ulla Killing
December 14, 2012
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Author Notes: adapted from food & wine dorie greenspanUlla Killing

Serves: 40 cookies

  • 1 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8,5 ounces butter softened
  • 1/3 cup confectioners sugar
  • 3 tablespoons granulated sugar
  • 1 large egg yolk
  • fleur de sel
  • hot chili salt
  1. Combine first 3 ingredients sifting through a sieve into a bowl. Set aside.
  2. In another bowl mix with a handheld mixer the butter until fluffy. Add both sugars and beat to a creamy consistency. Add egg yolk and incorporate. Then add dry ingreidents in 3 steps until dough holds together.
  3. Quickly kned dough to a ball. Add more flour if dough is too moist. Form into a ball and cut in 2. Form each into a disk and refrigerate for at least an hour.
  4. Take disks out of refrigerator. Between to parchment papers roll out dough (ca 4 millimeters thick) and start cutting out cookies with a round cookie cutter.
  5. Place cookies carefully on a cookie sheet layed out w/wax paper. Sprinkle each cookie with chili salt and a little fleur de sel.
  6. Bake in preheated oven (350 F) for 12 minutes rotating sheet after 6 minutes.
  7. Let cool down on cookie sheet on a rack.

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