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!
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 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 betterricher and more flavorfulafter 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!
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.
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