This is probably one of my favorite cookie recipes. A pinch of Flor de Sal d’Es Trenc Rosa from the island of Mallorca is a beautiful foil for the depth and richness of the chocolate. It’s a delicious and beautiful blend of the hand-harvested sea salt with rose petals, sarawak and szechuan peppers. If you can’t find it or something similar, a plain flaky sea salt will work too. The addition of more rose petals makes these decadent cookies fragrant and beautiful.
Yields 12 (very large!) cookies
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup rye flour
1/2 tsp baking soda
1/2 tsp Kosher salt
1/2 lb. unsalted butter, at room temperature
1 1/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 large egg
1 Tbsp vanilla extract
1 Tbsp molasses
2 Tbsp water
8 oz semi-sweet chocolate (broken in large-ish pieces), I like to use Theo dark chocolate bars
Flor de sal d’Es Trenc Rosa sea salt, or other flaky salt, for sprinkling
Organic dried rose petals, I buy from Kalustyans
Procedure
Preheat your oven to 350 degrees F, and put two baking sheets in the freezer (this helps slow the cookies’ spreading as they bake).
In a medium-sized bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars on medium-high until smooth.
Add the egg, vanilla, molasses, and water and then mix until well-combined.
Add the flour mix to the wet mix and beat to combine. Stir in the chocolate pieces, mixing until evenly combined. (I do this step by hand).
Scoop mounds of dough (I like to use a 2 oz portion scoop or “squeeze disher”), onto the prepared baking sheets, and put them back into the freezer.
Work in batches to bake the cookies; I usually only do 3 or 4 cookies per sheet so that the cookies do not spread into each other during baking.
Bake for 15 minutes - but after 10 minutes, lift and drop the corner of the pan every few minutes to create the ripple effect on the cookies.
Remove the cookies from the oven, sprinkle them right away with the flaky salt and the dried rose petals, and allow them to cool and firm up a bit before moving them to a cooling rack. Repeat the process until you’ve used all the dough.
