I was on the Giallo Zafferano website page and stumbled upon a recipe for making chocolate cookies. I thought they must be really good when reading it… I was wrong… the Dark Chocolate Cookies with Pink Himalayan Salt aren’t just good… they’re spectacular!! So crumbly that they literally melt in your mouth, with their unique sweet and salty flavor, they will win you over at the first bite. The dough is based on chocolate, cocoa, butter, flour, sugar, almond flour, vanilla, salt, and brown sugar to cover them, without eggs and without yeast. No special tools are needed, no rolling pin, and no cookie cutter to make them, just a bowl for the dough and a knife to cut them after letting them harden in the freezer.
To make these Cookies, I followed the recipe by Frau Knam, pastry chef and wife of master Ernst Knam, where I allowed myself to vary the cooking method, replacing the oven with my Ninja Combi (2 batches of 10 minutes each) and putting the dough to harden in the freezer for 15 minutes, instead of 2 hours in the refrigerator, as the original recipe called for. You can choose to cook them in an air fryer or in the oven. If your air fryer is as roomy as mine, you’ll reduce cooking times by 5 minutes and only need a couple for preheating, unlike the oven which takes much longer to reach temperature. Either way, they will be a success!
Let’s get ready to prepare these delicious cookies!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 60
- Cooking methods: Air Frying, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz 50% dark chocolate
- 0.6 cup sugar
- 3.5 oz butter (at room temperature)
- 3.5 oz all-purpose flour
- 1.4 oz almond flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp Himalayan salt (pink)
- 1 vanilla bean (seeds)
- 1 tsp baking soda
- to taste brown sugar
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Tools
- 1 Bowl
- 1 Chopper
- 1 Air Fryer
And if you like cooking with the Air Fryer join us! We are waiting for you in our Ninja – Combi and Fryers – recipes and more group https://www.facebook.com/share/g/1An4Loo1cf/E
Steps
Preparation
Before starting, remember that the butter must be soft, keep it out of the refrigerator for 20 minutes
Pour the sugar and soft butter into a bowl
Finely chop the chocolate with a chopper or knife
I ground the salt, mine was coarse
Add the chopped chocolate and salt to the sugar and butter, knead the ingredients with your hands
Add the bean seeds, baking soda and continue to work the dough, mixing the ingredients well
Now add the all-purpose flour, almond flour, and unsweetened cocoa, and continue to work the dough
You need to form a smooth and homogeneous dough
Divide it into two parts
On parchment paper or a work surface, form two rolls about 1.5 inches in diameter
Roll the obtained rolls in a tray with brown sugar
They must be fully covered. Transfer them to the freezer for 15/20 minutes or to the refrigerator for 2 hours to firm up
After the resting time, take the two rolls and cut them into slices about a quarter inch thick
Place them on a tray, spacing them apart, they will spread out during cooking
Preheat for 2 minutes and cook at 340°F for 10 minutes
Once cooked, let them cool before removing them from the tray
Now you can enjoy the Dark Chocolate Cookies with Pink Himalayan Salt… so good!
Storage of Dark Chocolate Cookies with Pink Himalayan Salt
The Dark Chocolate Cookies with Pink Himalayan Salt can be stored in an airtight container for up to a week
Oven Baking of Dark Chocolate Cookies with Pink Himalayan Salt
The Dark Chocolate Cookies with Pink Himalayan Salt are baked in a static oven for 15 minutes
Variation and Tips
You can replace the almond flour with hazelnut or pistachio flour and the pink Himalayan salt with other varieties of salt such as Hawaiian black salt
