Salted Chocolate and Vanilla Bean Cookies


Simple food that looks fancy.

Simple food that looks fancy.


Simple food that looks fancy.

I'm on vacation and allowed to blog lazily.


Simple food that looks fancy.

Salted Chocolate and Vanilla Bean Cookies (taken from Joy the Baker)

2 cups all-purpose flour, plus more for work surface
1/4 teaspoon salt
14 tablespoons unsalted butter, softened
1 cup confectioners’ sugar
1 large egg yolk, save egg white for brushing cookie dough
1/2 teaspoon pure vanilla extract or scraped vanilla beans from 1/4 vanilla pod
2 tablespoons unsweetened Dutch process cocoa powder
2 tablespoons semi sweet chocolate, very finely chopped
course sea salt
Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla bean or extract. Gradually add flour mixture; mix until just combined, about 1 minute. 
Remove half of the dough; set aside. Add cocoa powder and chopped chocolate to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1-inch wide and 1/2-inch tall. Repeat with reserved vanilla dough. Wrap each rectangle in plastic wrap, and refrigerate until slightly firm, at least 30 minutes. 
Remove the chilled doughs from the fridge.  Brush the top of the chocolate piece with a bit of a remaining egg white.  This will help the chocolate and vanilla stick together.  Press the vanilla piece on top of the moistened chocolate piece.  Press lightly.  Rewrap dough and refrigerate for at least 2 hours, or overnight.
 
Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.  Sprinkle course sea salt onto the chocolate half of the cookies.  Press in lightly with fingertips. 
Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

8 comments:

Ellen B Cookery said...

Loving this simple food that looks fancy! Enjoy your holidays!

Spencer said...

Looks delicious! It wouldn't take me long to polish that lot off!

Una Semplice Passione said...

Haha! Your post made me smile after a long day (10 hours) in the train. Simple food that looks fancy it is! Enjoy!

Cucina49 said...

Wow, those do look fancy! And there's something irresistible about the combination of salty and sweet.

anne said...

How's the vacation ?! In-laws haven't kicked you out yet ?! lol These cookies look very cute ! Love the color and flavor combo !

Spicie Foodie said...

Haha, I hope you're enjoying your vacation. The cookies do look fancy, simple and yummy:)

Miss Messy said...

such cute cookies :)

a. maren said...

lol anne any day now i'm sure...thanks for the nice wishes, you guys! vacations are the best.