Dark Chocolate Wafers with Pinot Noir Sea Salt

These are fabulous, and bring the new combination of salt and sweet to a crispy cookie. They are my variation of a classic refridgerator cookie. If you can not find pinot noir salt, it will be just as good with regular sea salt. I might try using pinot noir instead of the vanilla.

I will add a picture as soon as we have any last long enough for a photo op!

Keep the rolls of dough in the freezer and slice and bake in small batches.  Refrigerate no longer than 1 month. Freeze dough up to 3 months. These are great for sending with your kids, as they can keep them in the freezer, and cut and bake them easily, even in a dorm.

1 c. granulated sugar
1 c. packed brown sugar
2/3 c. shortening
2/3 c. softened butter
2 tsp. vanilla
2 eggs
3-1/4 c. all purpose flour
1/2 c. special dark cocoa
1 tsp. baking soda
1-1/2 tsp. pinot noir sea salt and maybe a little more for sprinkling, to taste

Mix sugars, shortening, margarine, vanilla and eggs. Stir in remaining ingredients. Divide dough into halves, shape each half into a roll about 2 inches in diameter and about 8 inches long. Wrap in plastic wrap and refrigerate at least 8 hours.

Heat oven to 375 degrees F. Cut rolls into 1/2 inch slices. (They can be cut as thin as 1/4 inch, but adjust cooking time to about 8 minutes.) Place 2-inches apart on an ungreased cookie sheet. if you like chocolate fairly salty, sprinkle a little bt on top, or reduce the amount in the batch to 1 tsp, and sprinkle some on top. You'll figure out your level of salt that you like. Bake until set, about 11 minutes. Remove from cookie sheets immediately. Makes about 5-1/2 dozen cookies.


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