Salted Chocolate and Panko Cookies

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Salted Chocolate and Panko Cookies Recipe

By Tammy Algood Published: March 1, 2016

  • Yield: 2 dozen



  1. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper. Place the baking chocolate in a mixing bowl and melt in the microwave on low power 2 minutes. Stir until smooth. Add the sugar, butter, eggs and extract. Mix well and add the flour and baking powder. Fold in the chocolate chips and pecans.
  2. With a small (11/2-inch) scoop, place the cookie dough on the parchment about 2 inches apart. Flatten each slightly and sprinkle with salt and a bit of the panko. Bake 11-12 minutes. Let cool 5 minutes on the cookie sheet before cooling completely on a wire rack or serving.

    About Author

    Tammy Algood

    Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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