Dark Chocolate And Sea Salt Cookies Recipe
I adore this recipe because it combines the perfect balance of rich, dark chocolate chunks with a hint of sea salt, creating a flavor explosion in every bite. Plus, the nostalgia of homemade cookies with a modern twist keeps me coming back for more—baking these is like therapy!
Treat yourself to the incomparable taste of these Dark Chocolate Sea Salt Cookies. They have a perfect dough made with unsalted butter and an equal mix of granulated and light brown sugars.
While I was making this recipe for a family tasting, they came into the kitchen and gave it a 10 for aroma alone. And when we bit into these cookies, we gave them an 11.
Ingredients
Butter that has not had salt added: provides richness and a creamy texture; adds fat for tenderness.
Sugar that has been granulated: Provides sweetness and helps the cookie’s borders to be crispy.
The subtle caramel flavor and sweetness come from light brown sugar, which also lends moisture to the cookies.
Chunks of Dark Chocolate: Loaded with antioxidants.
Provides intense chocolate flavor.
Cocoa Powder: Imparts a profound chocolate flavor to cookies and is a prime flavonoid supplier.
Sea Salt Flakes: Enriches the flavor of chocolate; provides a contrast to the sweet flavors that is delightful.
Ingredient Quantities
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1/2 cup dark chocolate chips
- Flaky sea salt, for sprinkling
Instructions
1. Your oven should be at 350°F (175°C) when you put it to use, and the two baking sheets you use should have parchment paper as their lining.
2. In a big bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
3. Incorporate the eggs one by one, beating in each until fully integrated before adding the next. Stir in the vanilla extract.
4. In another bowl, mix together the flour, cocoa powder, baking soda, and salt. Whisk until combined and aerated.
5. Slowly incorporate the dry ingredients into the wet ingredients, stirring gently until the mixture is partially blended.
6. Evenly distribute the chunks of dark chocolate and dark chocolate chips throughout the dough by folding them in.
7. Portion out the dough using a tablespoon or cookie scoop. Place the dough on the prepared baking sheets, spacing it about 2 inches apart.
8. Using the palm of your hand, gently flatten each dough ball into a disk.
9. Sprinkle a small pinch of flaky sea salt onto the top of each cookie mound.
10. In the preheated oven, bake the cookies for 10-12 minutes, or until their edges are set. When done, take them out and let them sit on the baking sheets for a few minutes; then move them to a wire rack. The cookies can cool completely before you enjoy them.
Equipment Needed
1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Whisk
8. Spatula or wooden spoon
9. Tablespoon or cookie scoop
10. Wire rack
FAQ
- Q: Can I use salted butter instead of unsalted butter?Yes, but be sure to cut back on the salt in the recipe to make up for the salted butter.
- Q: What can I use as a substitute for dark chocolate chunks?You can use semi-sweet chocolate chunks or chopped chocolate bars of your choice in place of—and with—the following:
- Q: Can I make this recipe gluten-free?You can use a gluten-free all-purpose flour blend as a substitute for regular flour.
- Q: How should I store these cookies?A: For the best storage results, place in an airtight container and store at room temperature. They’ll stay fresh for about a week. For longer storage, put them in the freezer.
- Q: What is the purpose of sprinkling sea salt on the cookies?A: Chocolate’s flavor is enhanced by the sea salt, which also provides a contrast that highlights the sweetness of the cookie.
- Q: Can I use milk chocolate instead of dark chocolate?A: Indeed, but this will yield a sweeter cookie, because there is more sugar in milk chocolate than in dark chocolate.
- Q: Is it necessary to use both chocolate chunks and chips?A: You can use one type, if preferred. But using both adds variety in texture and distribution.
Substitutions and Variations
Use equal amounts of coconut oil instead of unsalted butter for a dairy-free version.
Use coconut sugar instead of granulated sugar for an all-natural sweetening option.
In place of packed light brown sugar, use an equal amount of maple syrup, but cut the eggs down to 1 1/2 to keep the moisture balance similar.
Substitute regular all-purpose flour for a gluten-free all-purpose flour blend in your recipes.
Choose 1 cup of carob chips rather than dark chocolate chips for a no-caffeine alternative.
Pro Tips
1. Chill the Dough: For thicker cookies with a more intense flavor, consider chilling the dough for at least 30 minutes before baking. This will help prevent spreading and enhance the taste.
2. Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before you start mixing. This ensures a smooth, evenly mixed dough.
3. Quality Chocolate: Use high-quality dark chocolate chunks and chips for the best flavor. It can make a significant difference in the end result.
4. Don’t Overmix: When combining the dry and wet ingredients, mix just until they are combined. Overmixing can result in tough cookies.
5. Sea Salt Finale: The pinch of flaky sea salt on top of each cookie before baking not only enhances the chocolate flavor but also adds a delightful contrast. Be sure not to skip this step for a gourmet touch.
Dark Chocolate And Sea Salt Cookies Recipe
My favorite Dark Chocolate And Sea Salt Cookies Recipe
Equipment Needed:
1. Oven
2. Two baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Hand mixer or stand mixer
7. Whisk
8. Spatula or wooden spoon
9. Tablespoon or cookie scoop
10. Wire rack
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dark chocolate chunks
- 1/2 cup dark chocolate chips
- Flaky sea salt, for sprinkling
Instructions:
1. Your oven should be at 350°F (175°C) when you put it to use, and the two baking sheets you use should have parchment paper as their lining.
2. In a big bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy.
3. Incorporate the eggs one by one, beating in each until fully integrated before adding the next. Stir in the vanilla extract.
4. In another bowl, mix together the flour, cocoa powder, baking soda, and salt. Whisk until combined and aerated.
5. Slowly incorporate the dry ingredients into the wet ingredients, stirring gently until the mixture is partially blended.
6. Evenly distribute the chunks of dark chocolate and dark chocolate chips throughout the dough by folding them in.
7. Portion out the dough using a tablespoon or cookie scoop. Place the dough on the prepared baking sheets, spacing it about 2 inches apart.
8. Using the palm of your hand, gently flatten each dough ball into a disk.
9. Sprinkle a small pinch of flaky sea salt onto the top of each cookie mound.
10. In the preheated oven, bake the cookies for 10-12 minutes, or until their edges are set. When done, take them out and let them sit on the baking sheets for a few minutes; then move them to a wire rack. The cookies can cool completely before you enjoy them.