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Salty-topped chocolate cookies

Posted by Sheryl Julian  July 10, 2012 01:50 PM

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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.

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

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