If you’re craving a cookie that’s both rich and sophisticated, this Chocolate Cabernet Sea Salt Almond Cookie recipe is your new go-to. Infused with the deep, luscious flavors of Clif Family’s Napa Noir Dark Chocolate Bar and a touch of sea salt, these cookies strike the perfect balance between indulgence and refinement. Even better if paired with your favorite glass of red wine.
Dark Chocolate Cabernet Sea Salt Almond Cookie
Recipe by the Clif Family Culinary Team
Yields: 18 cookies
INGREDIENTS:
1 cup + 2 Tbsp. - AP flour (or use whole wheat for even better flavor)
½ tsp. baking soda
½ tsp. salt
1 stick (4 oz) unsalted butter, room temperature
6 Tbsp. sugar
6 Tbsp. brown sugar
½ tsp vanilla extract
1 egg
¾ cup Clif Family Napa Noir Dark Chocolate Bar, roughly chopped
5 oz roasted almonds or hazelnuts, roughly chopped
¼ cup -sliced almonds, raw
Coarse Sea Salt to garnish the tops of the cookies
DIRECTIONS:
Preheat oven to 350 degrees. Make sure your butter has been well tempered and is soft or at room temperature.
In a mixing bowl, combine flour, salt and baking soda with a whisk and set aside.
Using a stand-mixer fitted with paddle attachment, add butter, sugar and brown sugar. On a low speed, begin to "cream" the butter and sugar until mixed together, occasionally stopping to scrape down the sides of the bowl with a spatula. The mix should look like wet sand. Do not over cream the mixture or your cookies will spread thin during baking. Add the egg and vanilla until combined. Turn mixer off and add flour, salt and baking soda mix. Turn the mixer on and incorporate until a batter has been formed. Lastly, add chopped chocolate, almonds or hazelnuts and mix until just until combined.
Use a smaller spring-handled scoop and portion your cookies onto a parchment paper-lined baking tray. Keep spacing about 3 inches apart to allow the cookies room to spread as they cook. Bake the cookies for 12-15 minutes until lightly golden brown on top. Sprinkle a small scattering of coarse sea salt on each cookie and allow to cool on the baking trays until firm enough to grab.
Tip, any uncooked cookie dough can be individually portioned and stored in your freezer until a later date. When ready to cook, allow dough to thaw on a baking tray slightly before cooking.
SUGGESTED WINE PAIRING:
Clif Family Kit's Killer Cabernet Clif Family Bici Rhone-Style Red Blend
