Feyre's Dark chocolate & Sea salt cookie (ACOTAR BAKES)

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JUMP TO RECIPE

Follow along with this recipe to bake Feyre's chocolate cookie from chapter 21 of A court of thorns and roses.

I absolutely love this recipe. It turned out better than I expected, the dark chcolate and sea salt combination is seriously elite.

DO YOU NEED THE SALT?

Yes, yes and yes. All cookies need salt, but these especially, the salt is a pivotal part of the flavour profile of this recipe. I used Maldon sea salt flakes, to top these cookies which in my opinion are the best, but any sea salt flakes work. In the batter itself the ideal salt to use is fine-grained table salt, as it distributes evenly throughout the dough.

What chocolate add ins should I use?

Any dark chocolate chips works, I used one cup of ghirardalli dark choc chips and one cup of a chopped up Lindt dark chocolate bar. If you're not a huge fan of very rich dark chocolate, substitute it with semi-sweet milk chocolate and it will work just fine.

How do I know when the cookies are done?

The cookies are done when the edges have formed a light crust. Ensure that your oven has preheated for at least 10 minutes before you begin baking. The ideal temperature is 350'f, I baked mine for a total of 17 mins, but depending on your oven check them between 15 - 18 minutes.

Dark chocolate & Sea salt cookie

Author: Ally Briana

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 9

Category: Dessert

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INGREDIENTS	METHOD
1 cup all-purpose flour ¾ cup cocoa (I used ghirardelli premium baking cocoa 100% unsweetended cocoa powder) ¾ tsp kosher salt ½ tsp baking powder ½ tsp baking soda 10 tbsp unsalted butter, room temperature ¾ cup dark brown sugar ⅔ cup granulated sugar 1 large egg 2 tsp pure vanilla extract 1 cup dark chocolate chips 1 cup dark chocolate bar chopped into chunks flaky sea salt for finishing	Preheat the oven to 350°F. In a bowl, whisk together the flour, salt, baking powder, and baking soda, then set aside. Using a stand mixer with the paddle attachment, cream the butter, brown sugar, and granulated sugar until very light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Gradually fold in the dry ingredients and cocoa powder until fully incorporated. Mix in the chocolate chips and chocolate chunks until just combined. Form the dough into balls, each about 3 ½ tablespoons in size, and arrange them on a baking sheet lined with parchment paper. Sprinkle with flaky salt. Bake for 15–18 minutes, removing the cookies when they are set but still soft in the center. Let them cool on a rack before serving.

Notes

makes about 9 cookies | recipe slightly adapted from

New York Times Cooking

Nutrition:

Serving Size: 1	Calories: 335	Sugar: 19g	Sodium: 201mg
Fat: 19g	Unsaturated Fat: 6.2g	Saturated Fat: 11g	Trans Fat: 0g
Carbohydrates: 34g	Fiber: 0.5g	Protein: 5g	Cholesterol: 35mg

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