Confession: I really like sweet treats with sea salt, especially anything with dark chocolate and sea salt.
So a few months ago, I decided I would look for new recipes using sea salt anytime I wanted to make a treat for a party, etc. And despite my tendency to alter or (more often) completely avoid recipes when I’m in the kitchen, I’ve actually been quite pleased with all the recipes I’ve tried so far…
First, I tried out Chocolate Sea Salt Molten Cakes.
Not only do these call for sea salt and lots of chocolate, but they also have Kahlua. What more do ya need? The results are YUM! Although they taste good warm, I gotta say that they really have a richer flavor after sitting for a day; and still taste very fresh. I got raving reviews from colleagues at work when I brought these for meeting; perfect Tuesday afternoon pick-me-up.
Next I tried Chocolate Sea Salt Cookies.
These were supposed to be paired with dulce de leche ice cream, but I thought they were just fine on their own, so I stopped there.
Then I broke away from the chocolate, and I tried the Brown Butter Sea Salt Cookies
I used the recipe at the link below, but with a vegan twist (for my vegan friend at work). I substituted Earth Balance buttery spread for the butter, and it still turned out delicious. I had to add an extra 1/3 cup of flour though.
Over the holidays, I made Salted Toffee Chocolate Squares a few times and these little gems were a total hit!
I brought them to my friends’ engagement party and people went crazy for them…and I got the same reaction when I made them again for my parents and their neighbors. And the best part is that they were really easy to make!
Most recently, I decided to create my own recipe with a random tip I heard about using pudding as an ingredient to make perfect chocolate chip cookies. I basically took that idea and combined it with my love for chocolate and sea salt, and….voila!– a party in your mouth!
I think I’ll call these little babies Double Chocolate Sea Salt Delights
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 (3.4 ounce) package instant chocolate fudge pudding
- 1 teaspoon vanilla extract
- 2 eggs
- 12 ounces semisweet chocolate chips
- 1 tsp Fleur de Sel
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the flour and baking soda. Set aside.
- Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart.
- Lightly sprinkle each cookie with Fleur de Sel.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
NOTE: many recipes that call for sea salt suggest Fleur de Sel. This is a fancy-schmancy type of sea salt, that I doubted would make a difference. However, I tried the first recipe listed here with course sea salt. Then I tried it with Fleur de Sel, and it really had a superior effect. I feel like it’s a lighter/flakier salt that adds just the right amount of saltiness without seeming like a hard chunk of salt on your delicate dessert. So now, that’s all I use when it comes to baking.
Tip: It’s kinda hard to find Fleur de Sel. It wasn’t at Trader Joe’s or Safeway. I finally found some at Wholefoods. It’s a pretty penny (considering it’s just salt), but it’s worth it.