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image of a flat lay photograph of all the ingredients for salted dark chocolate cookies arranged artfully on a rustic wooden table flour sugar cocoa powder butter eggs vanilla extract dark chocolate chips and flaky sea salt
Benjamin

Salted Dark Chocolate Cookies

Indulge in rich, fudgy salted dark chocolate cookies with crispy edges and a soft, melt-in-your-mouth center. Studded with pools of melted dark chocolate and finished with flakes of sea salt, these cookies deliver the perfect balance of bittersweet chocolate and savory salt. A sophisticated dessert that's easy to make and impossible to resist.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 ¾ cups all-purpose flour spooned and leveled
  • ¾ cup Dutch-process cocoa powder unsweetened
  • 1 tsp baking soda
  • ½ tsp fine sea salt for dough
Wet Ingredients
  • 1 cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 eggs room temperature
  • 2 tsp pure vanilla extract
Chocolate & Topping
  • 1 ½ cups dark chocolate chunks 70% cocoa, chopped bar or high-quality wafers
  • flaky sea salt for finishing (such as Maldon)

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, Dutch-process cocoa powder, baking soda, and fine sea salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in vanilla extract.
  5. Reduce mixer speed to low. Gradually add dry ingredients to wet ingredients, mixing just until combined. Do not overmix.
  6. Using a spatula, fold in chopped dark chocolate chunks, reserving about 1/4 cup for topping if desired.
  7. Cover dough and chill in the refrigerator for at least 30 minutes (up to 48 hours). This prevents excessive spreading.
  8. Scoop dough into 1.5- to 2-tablespoon balls. Place 2 inches apart on prepared baking sheets.
  9. Bake for 9-11 minutes, until edges are set but centers still appear soft.
  10. Immediately upon removing from oven, sprinkle cookies generously with flaky sea salt. Press reserved chocolate chunks on top if using.
  11. Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Nutrition

Calories: 180kcalCarbohydrates: 22gProtein: 2.5gFat: 11gSaturated Fat: 6.5gCholesterol: 30mgSodium: 95mgPotassium: 85mgFiber: 1.5gSugar: 14gVitamin A: 4IUCalcium: 15mgIron: 12mg

Notes

For best results, use high-quality dark chocolate with 70% cocoa. Dough can be made ahead and refrigerated for up to 48 hours or frozen for up to 3 months. Bake straight from frozen, adding 1-2 minutes to baking time.
These cookies pair perfectly with milk, coffee, or vanilla ice cream. Store in an airtight container at room temperature for up to 5 days.
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