DARK CHOCOLATE SEA SALT COOKIES RECIPES

Steps:

• Whisk flour, baking soda, cornstarch, and salt in a medium bowl.
• Using an electric mixer, beat eggs, oil, tahini, and vanilla in a large bowl on medium speed until creamy and emulsified, about 2 minutes. Beat in granulated sugar and brown sugar until combined, about 45 seconds. Reduce speed to low and beat in dry ingredients, chopped dates, and three quarters of chocolate, scraping down sides of bowl as needed, just until combined, about 30 seconds. Cover dough and chill at least 3 hours and up to 12 hours.
• Place a rack in middle of oven; preheat to 375°. Using a #10 cookie scoop (about 6 Tbsp.), portion out dough onto 2 parchment-lined baking sheets, spacing 3" apart. Top with remaining chocolate and press gently to adhere. Gently press 1 date quarter into top of each cookie. Sprinkle with sea salt.
• Working with one baking sheet at a time, bake cookies until golden brown around the edges, 13–15 minutes. Let cookies cool 5 minutes on baking sheets, then transfer to wire racks and let cool completely.

Steps:

• 1. Preheat the oven to 170ºC/325ºF/gas 3. Line two baking sheets with greaseproof paper.
  2. Beat the butter and sugar in a large bowl until pale and creamy. Crack in the egg, add the vanilla and mix well. Sift in and fold through the flour and salt. Roughly chop and stir in the chocolate.
  3. Roll tablespoons of the dough into balls and place onto the lined trays. Cover and chill in the fridge for 15 minutes.
  4. Flatten the balls slightly with your fingers, then place in the hot oven for 10 to 12 minutes, or until lightly golden (make sure you don’t overdo them – the chewier the better). Leave to cool completely, then serve with a glass of cold milk.