So I totally wrote this post ahead of time because Sunday we left for a week long vacation of snowboarding and sleeping-in in Colorado. And I was trying to plan ahead (which I NEVER do) and get all my posts done before we left (which I kind of accomplished) but then something happened and I had to sneak into this post and tell you. I got engaged! My boyfriend fiancé asked me Friday before our trip, and I of course said yes so I guess I’m getting married!
No we don’t know when (which is what everyone asks you as soon as you get engaged). Like I had been secretly planning a wedding behind the scenes and had a wedding planner moving the date back every month the proposal didn’t happen. As crazy as that sounds, I’m sure there’s someone out there doing that. I am crazy for sure, but not that kind of crazy.
Ok, now that you know what’s up we can go back to these amazing dark chocolate and sea salt cornmeal cookies. I have a bunch of sweet treats planned for the next couple weeks just in time for Valentine’s Day and these ones might be my favorites.
I’d like to come out straight from the get-go and tell you I stole this idea. I am a HUGE Instagram lover – I am forever scrolling through my feed, adding new restaurants and bloggers, and seeing what they’re up to and what they’re making.
Recently a new restaurant has opened up in Manhattan Beach, and I am of course creeping on their IG feed. Well, low and behold they posted a cornmeal cookie dipped in dark chocolate and sprinkled with sea salt. So I went to work experimenting and have created (cough… stolen) the most amazing treat.
I guess it’s really not stolen because the recipe is all mine, but the idea was definitely not. These cookies, oh these cookies… have deliciously crisp edges, soft chewy middles with the wonderful texture of cornmeal, all dipped in dark chocolate and delicately sprinkled with sea salt.
And you want to know how I know these are an amazing cookie… I didn’t share them. Not one (well except for my boyfriend fiancé, but we live together and it would be really rude to not let him have any… oh, and my dog, she loved them too and no she did not get any chocolate). Usually I am forcing treats on my friends, begging them to stop by and grab a container of whatever has made my kitchen a disaster. But not these, I kept these all to myself.
So you’ll definitely have to make your own, but it’s so worth it. And maybe make a double batch in case you are ever so inclined to share one or two, or not (no judgment here).
- 1¾ cup all-purpose flour
- 1 cup yellow cornmeal, finely ground
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces bitter-sweet chocolate (I used ghiradelli)
- 2-3 tablespoons sea salt
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together flour, cornmeal, baking soda and kosher salt.
- In the bowl of a stand mixer, add butter and beat until a pale yellow color.
- Slowly add in sugar, beating until butter and sugar are creamed together.
- Add eggs, one at a time, and beating well after each addition. Add vanilla and give one final beat, scraping down the sides if needed.
- On a parchment lined baking sheet, drop rounded tablespoons of dough, spacing two inches apart,
- Bake for 12-14 minutes, or until edges are just beginning to brown.
- Remove from oven and let cool for 5 minutes, then transfer to a wire rack allowing to cool completely.
- While cookies are cooling, in a double boiler, melt chocolate until smooth.
- Remove from heat. I transferred mine to a smaller bowl to make dipping a little easier.
- Dip cooled cookies half way into chocolate, and then transfer to parchment paper. Sprinkle with sea salt and let cool until chocolate has hardened.
- To speed up the chocolate cooling process, you could put them in the refrigerator.
- Store in an air-tight container. You can leave these out or refrigerate them, They stay good and taste delish both ways!