Maldon flaky sea salt or other coarse saltfor topping
Instructions
Prepare the cookies:
Sift the flour, cocoa, baking soda, and espresso powder in a medium bowl. Set aside.
In a large bowl, cream the butter till pale yellow. Add the sugars, salt, and vanilla, and beat 1-2 minutes, or until light and fluffy. Add the sifted dry ingredients and mix just until incorporated. The dough will be very crumbly -- work the dough as little as possible.
Add the chocolate chips, and work into dough gently with your hands.
Divide the dough in half and shape into a logs 1 1/2" in diameter. Wrap in plastic wrap and chill 1 hour or more.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Slice the cookies into 1/2" thick slices and place 1" apart on the prepared cookie sheet. Bake 12 minutes. The cookies won't look done, but they are! Remove from heat and cool completely on a wire rack.
Melt the chocolate:
Melt the chocolate chips and coconut oil in a double boiler over simmering water or microwave according to package instructions, stirring until smooth.
Dip half of each cookie in the chocolate and place on a sheet of waxed paper and sprinkle with flaky sea salt. Once the chocolate has set, serve and enjoy!
Notes
The dough can be made and refrigerated up to 3 days ahead of time, or frozen for up to 1 month.
Cookies keep well for 1-2 weeks when stored in an airtight container at room temperature.
Instant espresso powder intensifies the chocolate flavor, and is completely optional.
Change up these sable cookies by adding toffee bits, chopped nuts or white chocolate.