Tomorrow is February 14th, which is Valentine’s Day in my part of the world. This is a polarizing holiday that draws out a spectrum of responses. Some people go all out, with teddy bears, roses, romantic dinners and absolutely bewildering chalky little candies with notes on them. Others are a little cooler in their approach, perhaps slipping a note to the people who make their lives special and maybe, if they are feeling brave, leaving flowers anonymously for a certain someone. And still others forgo the festivities completely and carry on with their lives, which is a perfectly legitimate thing to do.

However you choose to acknowledge Valentine’s Day, or not, these cookies will fit tidily into your plans. Rich and chewy, with just enough salt to keep you ever reaching for one more, these are everything a chocolate cookie aspires to be. Special tip, they are good any time of year, no need to restrict them to a cold day in the middle of February.

Makes: About 4-5 dozen cookies

Ingredients:

• 1 1/2 cups AP flour
• 1/2 cup cocoa powder (the best you can get)
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter (room temperature)
• 1/2 cup brown sugar
• 1 tbsp molasses
• 3/4 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips (or 3/4 cup regular chocolate chips)
• Flaky sea salt for sprinkling

Directions:

1. Line cookie sheets with parchment or a silicone mat
2. In a medium bowl, stir together flour (1 1/2 cups), cocoa powder (1/2 cup), baking soda (1/2 tsp) and salt (1 tsp)
3. In the bowl of a stand mixer, combine butter (1 cup), brown sugar (1/2 cup), molasses (1 tbsp) and white sugar (3/4 cup) and cream together
4. Add eggs (2) and vanilla extract (1 tsp) to the butter mixture and mix until combined
5. Add dry ingredients and mix just until combined
6. Gently mix in chocolate chips (1/2 cup)
7. Refrigerate for at least half an hour or so
8. Roll the cookies into about 24 balls, placing them on prepared cookie sheets (see note)
9. Sprinkle each cookie with flaky sea salt
10. Preheat oven to 350 degrees f
11. Bake for 6-7 minutes (see note)

Notes:

• These cookies like to stretch out luxuriously, reaching for each other. Make sure you give them lots of space on the cookie sheet in order to keep things PG.
• The colour of the cocoa hides the bronzing of the edges which usually announces that a cookie is done. You will have to take a leap of faith when you take these out of the oven. If you are truly suspicious, check if they are still foamy. As long as they have started to firm up, the rest will take care of itself as it cools. These cookies are better slightly underbaked than overbaked, and you will get to eat them sooner!