Salted Chocolate Rolled Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These salted chocolate rolled cookies are my go to treat when I want something impressive but don't have much time. With just 45 minutes from start to finish, they're perfect for busy weeknights or unexpected guests. The combination of dark chocolate and flaky sea salt creates this addictive sweet and savory contrast that people absolutely love. Dark chocolate is packed with antioxidants, so you can feel good about indulging in these beauties. The dough comes together quickly with simple pantry staples, making this recipe both budget friendly and genuinely foolproof. Trust me, once you master these, you'll be making them constantly.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gsalt
- 150 ggranulated sugar
- 100 gbrown sugar
- 250 gdark chocolate chips
- 2egg
- 120 gunsalted butter(softened)
- 1 gflaky sea salt
- 50 gcocoa powder
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Tip: Use a gentle touch to avoid aerating the flour.
- 3
In a large bowl, cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for faster results.
- 4
Beat in egg until well combined.
- 5
Melt chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
Tip: For a smoother chocolate, melt it completely.
- 6
Gradually mix in dry ingredients until just combined, being careful not to overmix.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 7
Fold in cocoa powder and vanilla extract.
- 8
Scoop out 1-inch balls of dough, leaving 2 inches between each cookie.
Tip: Use a cookie scoop or spoon for uniform balls.
- 9
Roll each ball into a spiral shape, pressing edges to seal.
Tip: For a neater look, use a fork to create a textured surface.
- 10
Place cookies on prepared baking sheet, leaving space for spreading.
Tip: Use a gentle touch to avoid pressing down on the cookies.
- 11
Bake for 15-20 minutes or until edges are set.
Tip: Rotate the baking sheet halfway through baking.
- 12
Remove from oven and sprinkle with flaky sea salt.
Tip: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 13
Let cookies cool completely before serving.
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