Salted Double Dark Chocolate Cookies Recipe
These salted double dark chocolate cookies are ultra-rich and indulgent, featuring a deep cocoa flavor enhanced by bittersweet chocolate chunks and finished with a sprinkle of flaky sea salt. Perfectly chewy with a slight crisp around the edges, these cookies provide an intense chocolate experience that’s balanced by a subtle saltiness.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Total Time: 30-33 minutes (or 24 hours plus baking time if chilled)
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 3/4 cup Dutch-process cocoa (use Cacao Barry Extra Brute for the most insanely chocolatey cookies ever)
- 3/4 tsp kosher salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Wet Ingredients
- 10 tbsp unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 2 tsp pure vanilla extract
Chocolate & Finishing
- 2 cups (about 11 oz) bittersweet chocolate, chopped into 1/2” chunks
- Flaky sea salt (such as Maldon), for finishing
Instructions
- Mix dry ingredients: Whisk together the all-purpose flour, Dutch-process cocoa powder, kosher salt, baking powder, and baking soda in a bowl; set aside for later use.
- Cream butter and sugars: In a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter, dark brown sugar, and granulated sugar for about 5 minutes until the mixture is very light and fluffy.
- Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully combined and smooth.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the creamed mixture, mixing until just incorporated. Then fold in the chopped bittersweet chocolate chunks until evenly distributed throughout the dough.
- Portion dough and prepare for baking: Scoop the dough into balls about 3 1/2 tablespoons each and place them on a parchment paper-lined baking sheet. Sprinkle each dough ball with flaky sea salt.
- Optional chilling: If resting the dough for 24 hours, cover the baking sheet with plastic wrap and chill in the refrigerator until ready to bake. This intensifies flavor and texture.
- Preheat and freeze dough before baking: If baking immediately, preheat the oven to 350°F (175°C). Place the baking sheet with dough balls in the freezer to chill while the oven heats up.
- Bake cookies: Bake the cookies in the preheated oven for 15 to 18 minutes until they are set but still soft in the center. Avoid overbaking to maintain a chewy texture.
- Cool: Transfer the baked cookies to a wire rack to cool completely before serving or storing.
Notes
- Using Dutch-process cocoa provides a richer and less acidic chocolate flavor compared to natural cocoa.
- For a more intense chocolate experience, chill the dough for 24 hours before baking.
- Freezing the dough before baking helps maintain the cookie’s shape and texture.
- Remove cookies from the oven when centers are still soft to keep them chewy as they firm up while cooling.
- Flaky sea salt adds a contrast that enhances the chocolate flavor beautifully.
Keywords: double dark chocolate cookies, salted chocolate cookies, rich chocolate cookies, chewy chocolate cookies, homemade chocolate cookies
