Smoked sea salt and dark chocolate cookies. The best cookies ever?

If you’re not on the salty-sweet bandwagon yet, stop resisting and make these. You’ll thank me.

Your new best friends

I have so far made two batches of these and both times I have used rye flour. Having not had the original I can’t compare them, but I like the resisting texture that the rye gives to them. They are real grown up cookies – wholegrain flour, really dark chocolate and smoked salt. The second time I made them I didn’t have enough demerera sugar so I used 135g golden caster sugar and 45g maple syrup and they came out fine.

Here is what you’ll need to make them:

115g (1 stick) unsalted butter normally I would just use salted butter but obviously the salt control is important for these.
180g (1 cup) demerara sugar
1 large egg
1/2 teaspoon vanilla bean paste
140g (1 1/4 cup) spelt flour (either white or whole wheat) or rye flour
40g (1/3 cup) ground almonds
1/2 teaspoon bicarbonate of soda/baking soda
1 teaspoon smoked sea salt + extra for sprinkling
100g (4 oz) dark chocolate, chopped

and you can find the rest of the recipe here

Kathryn of  London Bakes I salute you for your timely post of smoked seasalt recipe just when I was wondering what to do with the rest of that box and I pass on to you all the nice words that have emerged from chocolaty mouths after one bite of these.

The first time I made these was the day before a half marathon race. I can personally vouch for the fact that they make excellent post-race snacks. Actually, there’s probably something in that – after all, they get lost salt back into your system, the flour is good low GI carbs to replace energy used and the dark chocolate produces endorphins to get you over that post race crash. Yeah, these cookies are clearly runner-fuel.

I’m submitted these to bookmarked recipes run by Jacqueline from Tinned Tomatoes, because as with the Toscaka they jumped straight to the top of my list