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  • HOWDY.

    Thanks for stopping by sweetfrenchtoast!

    I'm Sabrina, and I love to make pretty things, visit inspiring places, eat really good food, and take lots of photos along the way. Though I live with my husband in Atlanta, GA, I consider the world my home, and I can't wait to see more of it.

double dark chocolate sea salt cookies

double dark chocolate sea salt cookies

These double dark chocolate sea salt cookies are a spin on one of my favorite chocolate chip cookie recipes. They are rich, not too sweet, and perfect with a glass of cold milk.

I hear nothing but good things every time I bake them. I took a platter of these cookies to a Super Bowl party last night, and they were a hit! When people refer to your cookies as “crack,” you know you’re onto something.

I think the most important ingredients in this recipe are the flour and the chocolate, with the chocolate being THE single most important ingredient. I always use Valrhona 70% Guanaja Fèves, or chocolate disks, which you can find at Whole Foods. If you’re in a hurry, you can pulse them in the food processor to roughly chop them. I usually chop them by hand. Don’t worry if some chunks are still a little large. My favorite flour for baking is King Arthur Unbleached All-Purpose Flour. If you’ve never tried it, it’s worth a shot. I did, and I never went back to my old flour!

chopped Valrhona dark chocolate and eggs

Double Dark Chocolate Sea Salt Cookies
inspired by Dora’s Best Chocolate Chip Cookies on Allrecipes.com

Makes 2 dozen

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 teaspoon hot water
heaping 1/2 teaspoon fine sea salt, plus more for sprinkling
1/4 cup Hershey’s Special Dark Chocolate cocoa powder
1-1/2 cups all-purpose flour
1 cup roughly chopped Valrhona dark chocolate

Preheat your oven to 350°F (175°C).

With an electric mixer, cream together the butter, white sugar, and brown sugar until the mixture is smooth. Beat in the egg, and then stir in the vanilla. Dissolve the baking soda in the hot water, and then mix this into the batter along with the sea salt and cocoa powder. Stir in the flour and chopped chocolate. Roll into one-inch balls and place them on a parchment lined cookie sheet before sprinkling with sea salt. (I actually line my cookie sheet with both a Silpat and parchment paper with excellent results.) Bake for 10 minutes in the preheated oven. Let cool completely before eating.

While these double dark chocolate sea salt cookies are good warm, they are even better—richer and more flavorful—after they are completely cool! This makes them the perfect cookie to bake and take to the office or to a party.

You can also freeze the one-inch dough balls in an airtight container lined with wax paper. When you’re ready to bake, simply let them sit at room temperature for 10-15 minutes before baking. Craving chocolate? Simply take a dough ball out of the freezer, let it sit, pop it in the oven, and enjoy!

double dark chocolate sea salt cookies

If you make these cookies, I’d love to hear from you! I’m happy to answer any questions you have too. Simply leave me a comment below.

February 4, 2013 - 9:36 pm

Diane @ Vintage Zest - These look amazing! I am definitely going to pin the recipe and make it the next time I have space in the freezer. Even though I like baking, I’m not a fan of cleaning, so I usually double a recipe and freeze half. I can’t wait!

February 5, 2013 - 7:52 am

sabrina - Diane, freezing a bunch of these will bring you chocolate goodness for quite some time! Let me know how you like them when you make them. 🙂

February 15, 2013 - 1:50 pm

Cynthia - Tried this Receipes, didn’t find dark cocao power, and dark choco, only find 51% callerbaut. Result: lit brown. It is definitely not what I am going after. Still it never a waste, they are perfect for my daughter’s school on valentine’s day. I made heart shaped cookies. Will go to specially store today and get some real dark choco for my next batch.

February 15, 2013 - 3:05 pm

sabrina - Cynthia, heart-shaped cookies sound very sweet! Definitely try the dark chocolate cocoa powder and chopped dark chocolate for a more complex chocolate flavor. You could probably also use a bittersweet chocolate (something in the 60%+ range) with success.

February 18, 2013 - 11:38 pm

Cynthia - Tried 71% chocolate and 100% pure cocoa powder. Still don’t get the dark colour I am hoping for. It looks brown. Do not understand why.

February 26, 2013 - 9:30 pm

sabrina - Hi, Cynthia! I’m sorry to hear you’re having difficulty getting the results you’re hoping for. The cookies are brown when I make them too (like in the pictures). Are yours coming out lighter brown? Do they taste good? 🙂

March 30, 2013 - 6:26 pm

A Mud Season Pick Me Up | Marley Cakes - […] This recipe is adapted from Sweet French Toast […]

October 21, 2013 - 7:44 pm

Marie Turner - I just made these cookies this past weekend for a special cookie gift. They were so easy and delicious! I made a few substitutions (chocolate chips for the chocolate) and added in some chopped hazelnuts. Thanks for the great recipe- I’m writing a post about it on my blog!

October 21, 2013 - 8:02 pm

Sabrina - Marie, I’m so glad you enjoyed the recipe! Thanks for stopping by to say so. I’m looking forward to checking out your blog post! 🙂

January 31, 2016 - 1:52 pm

Jesse - If you want to up the stakes, use Valrhona cocoa powder too (order it online), it’s way better than the Hershey’s!

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