Dark Chocolate Sea Salt Cookies
These Dark Chocolate Cookies are bursting with the perfect amount of cocoa flavor! The sea salt adds a nice touch as it brings out the dark chocolate so well.
Servings: 24 cookies
Calories: 244kcal
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 cup white granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups dark chocolate chips
- 1 ½ teaspoons baking powder
- 2 cups all-purpose flour
- ½ cup Dutch process cocoa powder
- ½ teaspoon coarse sea salt + extra for garnishing
Instructions
- Preheat your oven to 350°F.
- Use an electric hand mixer or a stand mixer to cream the butter and sugars together for 3 minutes, or until the sugar is completely dissolved and the mixture is smooth.
- Add the eggs and vanilla and beat the mixture for another 2 minutes. This ensures the eggs are fully incorporated with the creamed butter.
- In a microwave safe bowl, melt your chocolate chips in the microwave. Microwave the chocolate in 30 second intervals, stirring after each one, until completely melted. Once the chocolate is melted, fold it into creamed butter.
- Reduce the speed of your mixer to low and gently whisk in the flour, baking powder, baking soda, cocoa powder, and salt. Make sure no pockets of dry ingredients remain unincorporated in your cookie dough.
- Use two spoons or a cookie scoop to drop ping pong sized balls of cookie dough in a baking sheet. Leave about 1 ½ inches between each cookie so they have room to spread.
- Bake your cookies for 11 minutes and then allow them to cool on the pan for 5 minutes before moving them to a cooling rack. While your cookies are cooling down, top them with a sprinkle of coarse sea salt.
- Serve and enjoy!
Notes
- Don’t overmix the dough: Overmixing the cookie dough can result in tough cookies when baked. Ensure that you mix the ingredients only until they are just combined.
- Space evenly: Ensure there are about 1-1 ½ inches in between the cookies to give them room to spread.
- Let them cool on the pan: Give the cookies at least 5 minutes to cool on the baking sheet before moving them to the cooling rack to ensure they keep their shape and don’t fall apart.
Nutrition
Calories: 244kcal | Carbohydrates: 36g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 106mg | Potassium: 168mg | Fiber: 2g | Sugar: 23g | Vitamin A: 154IU | Vitamin C: 0.1mg | Calcium: 82mg | Iron: 1mg