Salted Butter Breaks Up and A Chocolate Dip

So the most recent French Fridays with Dorie feature a certain giant sized buttery cookie with a hint of saltiness. And just from reading that description, i know that this is exactly my thing. I lcve a good, generous sprinkle of salt in my desserts. 

Plus, this is a Dorie recipe. Any recipe with Dorie’s name on it have an imaginary stamp of guarantee for me. I knew i was working with something fail proof (unless i messed up due to my idiocacy), and extra delicious.

 

Making these cookies is very liberating to say the least. Unlike pies and tart dough, which call for you to exercise your architectural instict, and roll your dough in a certain circular fashion, you can pretty much roll this dough in any direction you fancy, just as long as you keep them of the same thickness.

You then bake you weird shaped dough as a giant cookie.

Then comes the more liberating part of breaking these cookies as you please, in even more stranger shapes or sizes.

And keeping up with my over-indulging tendencies, I decided to serve this with a chocolate dip.

Why not right?

But having said that, dipping these cookies in chocolate did mask away some of that salted, buttery goodness in the cookies. So if you have made some heavy investments in buying French butter, or some fancy sea salts, i wouldnt really recommend the chocolate dip.

Or alternatively, you can just serve the dip as a side, letting your guests choose to dip, or not to dip.

Keeping up with FFWD, i will not be posting the recipe for this, but u can find it in Serious Eats if you are interested. So hop over!

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