Chocolate-Dipped Cookies with Sea Salt
This tasty dough can be made ahead and transformed into three different crowd-pleasing cookies using various dark chocolates, ingredients and decorations, making it the perfect recipe for any occasion.
Lindt EXCELLENCE Sea Salt Dark Chocolate Bar, 100g
- 3 sticks (125 g each) unsalted butter, room temperature
- 1 ½ cups (375 mL) icing sugar
- 3 cups (750 mL) all-purpose flour
- ½ tsp (3 mL) salt
- 1 bar (100 g) Lindt Excellence Sea Salt dark chocolate
- Maldon sea salt or any large flake salt
Lindt Chocolate In This Recipe
Cream the butter and icing sugar until light and fluffy. Add in the flour and salt until just incorporated and the dough just begins to form a clump.
On a very lightly-floured work surface, form the blended dough into a ball and then roll into a cylinder about 2 inches across. Wrap in plastic and set in the fridge on a flat surface to chill for a minimum of 1 hour.
Chop the chocolate into small, uniform pieces and place in a heatproof, microwave-safe bowl. Reserve.
When ready to bake, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper. Unwrap the dough roll and slice cookies about ½ an inch thick. Dough may be crumbly; simply use your fingers to reshape any part of the cookie that’s broken or misshapen. Place the slices on the baking sheet about 1½ inches apart. Bake for about 10 minutes until the edges start to brown and cookies are firm to the touch.
While the cookies are cooling, gently melt the chocolate over a pan of simmering water or in the microwave with 20 second bursts until just warm. Let the chocolate cool slightly, then dip the cookies into the melted chocolate and sprinkle very lightly with a few grains of large flake salt. Place in the fridge to chill and set.
Note: You can bake as many or as few cookies as desired and place the rest of the sliced dough in the freezer for later use. When making your next batch, simply bake from frozen. Baked cookies keep well for 2 weeks and sliced, raw dough in the freezer for 3 months.
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