Ingredients:

  • 1.75 cups (220g) All-purpose flour
  • 0.25 cup (30g) Unsweetened Dutch-process cocoa powder
  • 2 tbsp (15g) Roasted beet powder
  • 1 tbsp (8g) Cornstarch
  • 0.5 tsp Sea salt
  • 0.75 cup (170g) Unsalted grass-fed butter, softened
  • 0.5 cup (100g) Coconut sugar
  • 1 large Egg yolk, room temperature
  • 1 tsp Pure vanilla bean paste
  • 4 oz (115g) 70% Dark chocolate, finely chopped
  • 0.25 cup (60ml) Heavy whipping cream
  • 1 pinch Flaky Maldon sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Combine 1.75 cups (220g) flour, 0.25 cup (30g) cocoa, 2 tbsp (15g) beet powder, 1 tbsp (8g) cornstarch, and 0.5 tsp sea salt. Note: Sifting ensures the beet powder is evenly distributed.
  3. Beat 0.75 cup (170g) softened butter and 0.5 cup (100g) coconut sugar for 3 minutes until pale and airy.
  4. Add the 1 large egg yolk and 1 tsp vanilla bean paste, beating until just combined and silky.
  5. Gradually add the dry ingredients to the wet. Mix on low until no streaks of white remain.
  6. Scoop 1 tablespoon portions and roll into smooth balls. Place 2 inches apart on the prepared sheets.
  7. Use the back of a rounded teaspoon (or your thumb) to press a deep well into the center of each ball.
  8. Bake for 10 minutes until the edges are set and the bottoms are slightly darkened.
  9. While cookies cool, heat 0.25 cup (60ml) heavy cream until simmering, then pour over 4 oz (115g) chopped dark chocolate. Let sit 2 mins, then whisk until glossy and smooth.
  10. Spoon the ganache into the cooled cookie centers and sprinkle with a pinch of flaky Maldon salt until the chocolate begins to set.