I really love salt and I’m not ashamed to admit it’s bizarre. I’m one of those people who actually lick the rim of a margarita glass clean. People joke that I should eat things directly out of the dead sea, so it’s no surprise that left to my own devices I made a cookie recipe that involved salt. Although there is salt on these cookies it works really well (trust me!) and it uses such a small amount that it’s almost impossible to detect anyway, so don’t be frightened by my obsession liking of it.
These cookies are really tasty, easy to make and although the prep time is longer than most they cook very quickly. They have an odd texture, very light and crunchy, almost like they have air bubbles in them. In my opinion it makes them even better because it’s unlike baked goods people will have had before. Although it’s annoying to have to chill the dough for so long, the best thing to do is just make it in the morning and come back to it later in the day once you’ve gotten some more stuff done.
In any case, here is the recipe for these deliciously sweet and salty delights.
This recipe makes 12.
Ingredients:
20g unsweetened cocoa powder
100g white sugar
20ml vegetable oil
1 eggs
3ml vanilla extract
60g self raising flour (or plain with baking powder)
Pinch of salt
- In a bowl mix together the cocoa, white sugar and vegetable oil. Beat in the eggs and then add the vanilla. Add the pinch of salt and alternately add flour and cocoa powder.
- Cover the dough and chill for at least 4 hours.
- Preheat the oven to 170°c/350°f and roll the dough into one inch balls. Sprinkle each ball with a few grains of salt.
- Pop them in the oven for about 10 to 15 minutes or until done.
