These cookies were kind of a mishap but turned out yumm! I love chocolate & salt combo so these Crunchy Chocolate Cookie Balls (w/Pink Salt) are pretty amazing!
I also used hazelnut flour – which in some bites, almost has an Ferrero Rocher taste. You can sub almond flour if you’d like…I’ve made with both flours and both are delish but I kinda like the hazelnut for this cookie.
I’ll keep my babbling to minimum because I accidentally published this without a post (still getting the hang of this blogging thing!) so had to get something on here but now…..you can get to the recipe quicker! Hope you enjoy!
Crunchy Chocolate Cookie Balls
2015-03-17 21:09:42
Ingredients
- 1 1/2 cup hazelnut flour
- 1/2 cup cacao powder
- 8 oz dark chocolate (or semi sweet chocolate chips/bits - 4 oz melted and 4 oz chips/bits)
- 8 tbsp brown butter, ghee or unsalted butter
- 1/2 cup coconut sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 1 - 2 tsp pink salt (for sprinkling on top)
Instructions
- Preheat oven to 350degrees
- Melt 4 oz of dark chocolate (I use Enjoy Life Dark Chocolate Chips)
- Add melted brown butter, ghee or butter and mix well.
- In a large bowl, combine hazelnut flour, cocoa powder, coconut sugar & baking powder.
- Add in butter/chocolate mixture, eggs and vanilla extract. Mix batter well ...and fold in remainder 4 oz of dark chocolate chips.
- On a parchment lined cookie sheet, use a melon baller/cookie scooper to scoop out onto cookie sheet.
- Take your pink salt & pinch a sprinkle on each dough "ball" (you may need to do these in 2 batches depending on size of cookie sheet)
- Bake in 350 degree oven for 15 minutes, rotating sheet 1/2 way through.
Cocos Paleo Kitchen https://www.cocospaleokitchen.com/