A few specks of gourmet salt on top of velvety, creamy chocolate elevates simple sugar cookies to delicious works of art. If you like a more substantial treat, simply sandwich the chocolate between two cookies.
- Prep time 35 minutes
- Total time 2 hours
Get the recipe: Basic Sugar Cookie Dough
Between waxed paper or on lightly floured surface, roll out dough to 1⁄4-inch (5 mm) thickness. Using 2-inch (5 cm) fluted round cookie cutter, cut out rounds, rerolling and cutting scraps. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes.
Bake, 1 sheet at a time, in 375 F (190 C) oven until edges and bottoms are light golden, 10 to 12 minutes. Let cool on pans on racks for 1 minute. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 1 week or freeze for up to 1 month.)
Meanwhile, in small saucepan over medium-low heat, melt chocolate with cream, stirring until smooth; let cool for 10 minutes.
Leaving 1⁄4-inch (5 mm) border around edge, spread heaping 1 tsp chocolate over top of each cookie. Top each with a few grains of the salt. Refrigerate until chocolate is firm, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 days.)
Let stand at room temperature for 20 minutes before serving.
Makes 48 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 34 mg
- Sugars 7 g
- Protein 1 g
- Calories 100.0
- Total fat 6 g
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0