Thursday, October 1

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

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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