Salted Dark Chocolate Cookies
These sexy dark chocolate cookies are rich and have a deep chocolate flavor, and the flaked salt puts them over the top! Perfect in a lunch box or with a cup of coffee, these are a chocolate lovers dream!
Prep Time15 minutes mins
Cook Time12 minutes mins
Course: Desserts
Cuisine: American
Keyword: chocolate cookies, cookies, dark chocolate, dark chocolate cookies, flake salt
Servings: 30 cookies
Calories: 136kcal
Author: Chef Jenn
- 1 1/2 cups all purpose flour
- 1/2 cup Dutch processed cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons flaked sea salt divided
- 1 cup dark brown sugar lightly packed
- 3/4 cup white granulated sugar
- 3/4 cup butter salted
- 1 egg
- 1 teaspoon vanilla
- 3.5 ounce dark chocolate bar about 78% cocoa, finely chopped
Preheat your oven to 350-F and line 2 baking sheets with parchment paper.
Sift the flour, cocoa powder, baking powder, and baking soda into a bowl.
Add 1 teaspoon of the flaked salt to the flour mixture and stir. Crush it up with your fingers before adding it.
Beat the brown sugar, white sugar, and butter until light and fluffy.
Add the egg and vanilla to the sugar mixture and mix until combined.
Add the chocolate and stir it in gently.
Scoop 1 tablespoon balls of dough and place them 2-inches apart on the parchment paper-lined baking sheets. Sprinkle with the remaining flake salt.
Bake in a 350-F oven for 10-12 minutes or until the edges start to set. Let cool for a few minutes on the baking sheet, then transfer to a cooling rack.
Chef Jenn’s Tips
- Creaming the butter and sugar until it is light and fluffy is important! Always start with room temperature butter, and use a stand mixer with the paddle attachment or a hand mixer to do the job.
- Scrape down the sides of the bowl as you go. To get fully mixed cookies, you’ll need to scrape down the sides of the bowl. A spatula will do the trick nicely - just remember to turn off your mixer first!
- Don’t flatten the cookie dough balls before baking - they’ll do their job in the oven and flatten out as they bake.
- Parchment paper is NOT the same as waxed paper. Waxed paper will make a mess on your cookie sheets and will ruin your cookies. Parchment paper is a silicone-treated paper designed to withstand the oven’s high heat. The cookies won’t stick to the paper, and cleanup will be a breeze!
Serving: 1cookie | Calories: 136kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 213mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 151IU | Calcium: 18mg | Iron: 1mg