Chef and Palestine on a Plate app creator Joudie Kalla shares her recipe for salted chocolate cookies
As much as chocolate is wonderful, there is nothing better than having a lovely sweet treat ready in half an hour from start to finish. I am always so excited to see them shape up and crackle as they cook. The balance of salt to sweet is incredible and so subtle. I used Maldon salt as it is flaky and crisp. I highly recommend you make these. You can make a big batch and keep the dough in the freezer for up to two months if you like. All you will need to do it is to cook them from frozen for one minute longer.
150g all purpose flour.
60g good Quality cocoa.
½ teaspoon bicarbonate of soda.
125g room temperature butter.
110g light brown sugar.
50g golden caster sugar.
1 teaspoon of flaky salt or fleur de sel salt.
1 teaspoon vanilla extract.
– Cream the butter and the add the sugar, salt and vanilla.
– Beat for a couple of minutes.
– Add the flour, cocoa and bicarbonate of soda and then combine.
– It will now resemble crumbs so be sure to mix everything well.
– Turn the mix out onto a work surface and divide into two.
– Roll out and make logs and cling wrap them.
– Place in a freezer to set.
– Once hard, take out and cut into rings.
– Place on a baking sheet and cook at 190 degrees for 10 to 12 minutes.
– Take out and leave to cool before serving or alternatively place in an airtight container. These cookies will keep for up to one week (unless your friends and family get their hands on them – and then they’ll be gone in minutes).
Joudie Kalla is a Palestinian chef and a lover of Middle Eastern food. She runs Baity Kitchen Catering and recently launched an app named Palestine on a Plate to share Palestinian recipes and personal stories. Follow her on Twitter at @BaityKitchen.
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