Chloe watched as I sprinkled salt over freshly-chocolate-dipped cookies and asked incredulously: why salt?! It would make more logical sense to sprinkle more sugar on top of a cookie, rather than salt, especially to the mind of a 9 year old.
This launched us into a scientific discussion about the funny little phenomenon that happens in your taste buds when salt meets sweet.
Salt makes the cookies taste sweeter. And more delicious :-)
Enjoy this recipe for beautiful, chocolate-dipped cookies that’s perfect for sharing and gift-giving this holiday season. It’s also perfect for making on a lazy weekend to simply enjoy with a cold glass of milk!
½ cup palm shortening
½ cup creamy, no-sugar added peanut butter
1 cup coconut palm sugar
1 teaspoon baking powder
¼ teaspoon sea salt
⅛ teaspoon baking soda
2 tablespoons coconut cream
1 teaspoon vanilla extract
2 cups blanched almond flour
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl beat the shortening and peanut butter on high for 30 seconds. Add the coconut sugar, baking powder, salt and baking soda. Beat on medium for 2 minutes, scraping down the sides as needed. Beat in the egg, coconut cream and vanilla. Beat in the almond flour.
Drop the dough by rounded tablespoons 2 inches apart on the prepared baking sheet. Use a fork, dipped in coconut oil, to make a crisscross on the top of each cookie. Bake 8-10 minutes or until the edges are lightly browned. Transfer the parchment paper onto a wire rack to cool. Once cooled, transfer to the freezer for 10 minutes.
While the cookie cool, melt the dark chocolate and coconut oil in a lazy man’s double boiler over medium heat, stirring often until smooth. Dip the cold cookies in halfway into the chocolate, and then place on a parchment paper lined tray (make sure that it fits in your freezer!). Sprinkle coarse sea salt on the chocolate. Place the dipped cookies in the freezer for 15 minutes, or until set. Store leftovers in the freezer or the fridge to keep the chocolate set. Enjoy!