When my mom did her grocery shopping for the Christmas baking, she bought sea salt, with the intention of sprinkling it on one of the cookie recipes we would make, but she didn’t seem to have a particular recipe in mind. We did a little adaptation of the Chocolate and Nut Refrigerator Cookie recipe in The Great Big Cookie Book by Hilaire Walden. This is what we made:
Chocolate and Sea Salt Refrigerator Cookies
1 cup Earth Balance margarine
1 cup sugar
6 tbsp soy yogurt
1 tsp vanilla
pinch of salt
1/2 cup semisweet chocolate chips, melted and cooled
2 cups white flour
about 1 tsp sea salt, for sprinkling
Cream the margarine and sugar. Add the yogurt, vanilla, pinch of salt and chocolate and mix well. Beat in the flour. Divide the dough in half and form each half into a log 1-2 inches in diameter. Wrap in waxed paper and refrigerate for 4 or more hours.
When ready to bake, preheat oven to 375 degrees. Cut the dough into 1/4 inch slices and place at least an inch apart on a greased or parchment lined cookie sheet. Sprinkle each cookie with a few grains of the sea salt. Bake 8-10 minutes, then cool on a wire rack.
Yield: about 3 dozen cookies