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+ servings
5 from 2 votes

Dark Chocolate Cookies with Sea Salt

One bite and you'll fall hard for these! With real chocolate melted into the dough and an outrageous volume of dark chocolate chips, this is a treat worthy of any and every celebration.

Ingredients

  • 8 ounces dark or bittersweet baking chocolate
  • 4 Tablespoons unsalted butter
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt plus extra for sprinkling
  • 2 large eggs
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 12 ounces dark or bittersweet chocolate chips or chunks

Instructions

  • Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or silicone mats, and set aside.
  • In a small bowl, combine 8 ounces chocolate with the butter. Using the microwave or a double boiler, melt them together until the mixture is smooth. (If using the microwave, do this at 50% power in 30 second intervals, stirring the mixture in between each burst of heat.) Set aside to cool slightly.
  • In a separate medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon sea salt.
  • Using a stand or hand mixer, blend the eggs, brown sugar, and vanilla extract on medium-high speed for 3-4 minutes. Scrape in the melted chocolate and blend until the mixture is uniform. Add the flour mixture and blend again. Finally, stir in the chocolate chips, chunks, or pieces by hand.
  • At this point, the dough will most likely be a bit thin. Allow it to sit for about 10 minutes on the counter or in the fridge, to allow the melted chocolate to cool further and give shape to the dough. When the dough is stiff enough to hold a rounded shape, it’s ready.
  • Drop rounded tablespoons of dough onto the baking sheets, leaving 2-3 inches in between. Bake on a middle rack for 10-12 minutes, until the tops are shiny and crackly, but the cookies are still soft in the center. Remove from the oven.
  • Press a few extra chocolate chips into the tops of the cookies (this is optional & just for looks) and sprinkle right away with additional sea salt. Let cookies cool on the baking sheets for about 10 minutes, then transfer to wire racks to cool completely. Enjoy!

Notes

  • Chocolate really is the primary ingredient in these cookies, so if there’s a time to splurge on good quality stuff, this is it. You will melt 8 ounces of it, and mix the rest into the dough as chunks. You can buy it in any form you like; we most enjoy the results from melting 8 ounces of bars like this for the dough, and then using high-quality chocolate chunks such as this for the mix-in. You can also just use chocolate bars, and melt 8 ounces of it, then coarsely chop another 12 ounces or so into chunks.
  • Cookies keep well tightly-covered at room temperature for 2-3 days.
  • Recipe adapted from The Brewer & The Baker.

Nutrition Estimate

Serving: 1 cookie, Calories: 198 kcal, Carbohydrates: 22 g, Protein: 2 g, Fat: 11 g, Saturated Fat: 7 g, Cholesterol: 20 mg, Sodium: 58 mg, Potassium: 160 mg, Fiber: 2 g, Sugar: 15 g, Vitamin A: 90 IU, Calcium: 27 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!