Salted Dark Chocolate Cookies
Salted Dark Chocolate Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups dark chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 5
Fold in the dark chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min
- 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop rounded tablespoons of chilled cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min
- 9
Lightly sprinkle the tops of each cookie dough ball with flaky sea salt.
⏱️ 1 min
- 10
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375
- 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Kitchen Tools
Nutrition Facts (per serving)
Salted Dark Chocolate Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups dark chocolate chips
- 1/2 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Fold in the dark chocolate chips until evenly distributed throughout the dough.
⏱️ 1 min - 6
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
- 7
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop rounded tablespoons of chilled cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
⏱️ 5 min - 9
Lightly sprinkle the tops of each cookie dough ball with flaky sea salt.
⏱️ 1 min - 10
Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Do not overbake.
⏱️ 12 min•🌡️ 375 - 11
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.