Salted Chocolate Rolled Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

   Tip: Use a gentle touch to avoid aerating the flour.

3. 3

   In a large bowl, cream together butter and sugars until light and fluffy.

   Tip: Use an electric mixer for faster results.

4. 4

   Beat in egg until well combined.

5. 5

   Melt chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.

   Tip: For a smoother chocolate, melt it completely.

6. 6

   Gradually mix in dry ingredients until just combined, being careful not to overmix.

   Tip: Use a rubber spatula to scrape down the sides of the bowl.

7. 7

   Fold in cocoa powder and vanilla extract.

8. 8

   Scoop out 1-inch balls of dough, leaving 2 inches between each cookie.

   Tip: Use a cookie scoop or spoon for uniform balls.

9. 9

   Roll each ball into a spiral shape, pressing edges to seal.

   Tip: For a neater look, use a fork to create a textured surface.

10. 10

    Place cookies on prepared baking sheet, leaving space for spreading.

    Tip: Use a gentle touch to avoid pressing down on the cookies.

11. 11

    Bake for 15-20 minutes or until edges are set.

    Tip: Rotate the baking sheet halfway through baking.

12. 12

    Remove from oven and sprinkle with flaky sea salt.

    Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

13. 13

    Let cookies cool completely before serving.