Salted Double Dark Chocolate Cookies from the Holiday Edition of the LCBO Magazine

The Liquor Control Board of Ontario produces a particularly fine cooking magazine 4 times a year, and it's free! My friend Janice and I have frequently tried their recipes. And here, Janice has produced the LCBO salted double dark chocolate cookies for Christmas. They look great.

Ingredients:

•  1½ cups (375 mL) all-purpose flour
• 1/2 cup (125 mL) Dutch-processed cocoa powder
• 1/2 tsp (2 mL) baking powder
• 1/4 tsp (1 mL) baking soda
• 2 tsp (10 mL) flaked sea salt, divided
• 1 cup (250 mL) dark brown sugar, lightly packed
• 3/4 cup (175 mL) granulated sugar
• 3/4 cup (175 mL) unsalted butter, at room temperature
• 1 egg
• 1 tsp (5 mL) vanilla
• 1 bar (100 g) 78% cacao chocolate, finely chopped

Methods:

Preheat your oven to to 350°F. Line 2 baking sheets with parchment.

Sift the flour with the cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add the salt to the same bowl and set aside.

Beat the sugars with butter until light and fluffy. Scrape down the sides of the bowl, then add the egg and vanilla until almost combined. Add the flour mixture and continue to mix at medium-low speed just until a dough comes together. Add the chocolate until combined.

Scoop 1 tbsp amounts of the dough on prepared sheets, 2 inches apart. Sprinkle with the remaining 1 tsp salt.

Bake in the top and bottom thirds of oven, switching sheets halfway through, until the edges are beginning to set, 10 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a rack and let cool completely, Repeat with the remaining dough.