This recipe for salty-topped chocolate cookies ran in the Boston Globe a couple weeks ago. They come from A-Frame, the Los Angeles restaurant owned by Roy Choi (of LA food truck fame). Pastry chef Beth Kellerhals sandwiches the cookies with Sichuan black pepper ice cream.
I started making the cookies, which are gigantic, in a much smaller version and sprinkling them with only a few grains of Malden sea salt -- a little goes a long way. If you shape heaping tablespoons of batter onto baking sheets, you get about 3 dozen cookies (bake 12 minutes only or just until the tops crack).
The salt with the fudgy chocolate is pretty spectacular.
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