Salted Double Chocolate Chewies from Midwest Made

More on these cookies after you swoon with me over this cookbook!

This fall has been filled with some gorgeous new cookbooks. Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever is one of those gorgeous books. I've been a fan of Shauna's for ages now. She has several other cookbooks...you can find them here...I recommend all of them.

Midwest Made is a love letter to bakes of the Midwest. Having spent most of my life in Texas, some are familiar to me and some are not. I want to make them ALL. As the Great British Baking Show has taught us, there's something super charming about regional bakes. The recipes and stories are written in Shauna's engaging voice. You'll feel like you not only have a treasure trove of new recipes but a brand new bestie taking you along for the ride.

Here's a peek inside... (that Kringle is HAPPENING when Jack is home for Christmas)

It was difficult to decide on a first recipe to try.

I selected the Salted Double Chocolate Chewies. It was a good decision.

What sets these apart from any other cookie I've made is the salt. Two kinds of salt are in the dough, not just sprinkled on top. You'll use fine sea salt and flaky sea salt. The combination is heavenly. (In the photo, it looks like 3 salts. One of those is baking soda.)

The other key players.

I think adding chocolate to dough is one of my favorite things in life. The recipe in the book calls for chopped bittersweet chocolate and I didn't buy enough, so my version contains chopped chocolate and bittersweet chocolate chips. It worked out just fine.

The balls of dough get rolled in sugar before baking for the perfect sparkle and bit of sugary crunch.

I'd planned on sharing these (after I'd eaten about 7 + a good amount of dough), and after trying one, Mr. E strongly suggested that I hold several aside for him. Smart man!

Salted Double Chocolate Chewies 
{from Midwest Made by Shauna Sever}

2 cups unbleached, all-purpose flour
3/4 cup Dutch-process cocoa
1 teaspoon baking soda
1 teaspoon flaky sea salt (I used FalkSalt)
1/2 teaspoon fine sea salt (I used Himalayan pink fine sea salt)
1 cup + 4 tablespoons unsalted butter, at room temperature
1 cup packed dark brown sugar
1 cup granulated sugar + 1/2 cup or more for rolling cookies
2 teaspoons vanilla extract
2 eggs
8 ounces chopped bittersweet chocolate or combination of chopped and bittersweet chips (60-70% cacao)

Whisk together the flour, cocoa powder, baking powder, and salts. Set aside.

Cream the butter with the paddle attachment of an electric mixer until creamy, about 30 seconds. Add the sugars and vanilla. Beat until light and fluffy, about 2 minutes.

Beat in the eggs, one at a time. Reduce mixer speed to low and add the flour mixture. Stir in the chopped chocolate/chocolate chips.

Cover the bowl and chill for 1 hour.

Line cookie sheets with parchment paper. Heat oven to 350. Put the remaining 1/2 cup granulated sugar in a shallow bowl or rimmed plate. Use a cookie scoop to portion the dough into rounded tablespoons. Roll into balls, then roll in the sugar to coat completely. If desired, add a couple of chocolate pieces onto the tops of the dough balls.

Bake until the edges are set but are still quite soft in the centers, about 12 minutes. Cool on the cookie sheet for several minutes before removing to a wire rack to cool completely.

Keep in an airtight container for up to 1 week.

Highly recommend these cookies AND this beautiful cookbook: Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever ♥