Salted Chocolate Cookies
Prep
20 mins
Cook
28 mins
Servings
8
Difficulty
Easy
These salted chocolate cookies are my absolute go to when I want something impressive but don't have much time. The whole process takes less than an hour from start to finish, making them perfect for unexpected guests or a last minute craving. What I love most is how the fleur de sel and flaky sea salt enhance the rich dark chocolate, creating this addictive sweet and salty balance. Dark chocolate is packed with antioxidants, so you can feel a little better about indulging in these treats. They're straightforward to make with ingredients you probably already have on hand, and trust me, they disappear fast.
Ella x
Ingredients
- 250 gall-purpose flour(for the dough)
- 180 ggranulated sugar(for the dough)
- 90 gbrown sugar(for the dough)
- 120 gunsalted butter(softened)
- 2 nulllarge eggs(at room temperature)
- 300 gdark chocolate chips(high-quality)
- 6 gfleur de sel(for sprinkling)
- 100 gsalted chocolate chunks(optional)
- 3 gbaking soda(for leavening)
- 1 mlvanilla extract(for flavor)
- 50 gconfectioners' sugar(for dusting)
- 2 gflaky sea salt(for sprinkling)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together the flour, baking soda, and a pinch of salt. Set aside.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, use an electric mixer to cream the butter and sugars until light and fluffy.
Tip: Start with the granulated sugar and add the brown sugar in increments, beating until combined.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Stir in the chocolate chunks, if using.
- 6
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: The dough should still be slightly crumbly.
- 7
Stir in the melted chocolate until well combined.
Tip: Use a rubber spatula to scrape the sides of the bowl.
- 8
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: Use a cookie scoop for uniform cookies.
- 9
Bake for 18-20 minutes, or until the edges are set and the centers are still slightly soft.
Tip: Remove from the oven when the edges are lightly golden.
- 10
Remove from the oven and sprinkle with flaky sea salt and confectioners' sugar.
Tip: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 11
Allow the cookies to cool completely on a wire rack.
Tip: Serve with a glass of cold milk, if desired.
Recipe Variations
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