Dark Chocolate Sea Salt Cookies
These are rich and intensely chocolatey.
Yield
24 servingsPrep
25 minCook
12 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dark chocolate cookies | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cocoa powder
unsweetened |
|
| ½ | teaspoon |
baking soda
|
|
| 1 | stick |
butter, unsalted
plus 3 tablespoons |
|
| ⅔ | cup |
brown sugar, light
packed |
*
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
-
fleur de sel |
* |
| 1 | teaspoon |
vanilla extract
|
|
| 5 | ounces |
chocolate, bittersweet
chopped into pieces, or chocolate chips, null |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Dark chocolate cookies: | |||
| 296 | ml |
all-purpose flour
|
|
| 79 | ml |
cocoa powder
unsweetened |
|
| 2.5 | ml |
baking soda
|
|
| 113 | g |
butter, unsalted
plus 3 tablespoons |
|
| 158 | ml |
brown sugar, light
packed |
*
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
-
fleur de sel |
* |
| 5 | ml |
vanilla extract
|
|
| 144.5 | ml/g |
chocolate, bittersweet
chopped into pieces, or chocolate chips, null |
* |
Directions
Prepare the Cookies:
Sift the flour, cocoa and baking soda together.
Beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.
Add flour mixture until just combined. Mix in chocolate chips.
Turn the dough out onto a work surface, gather it together and divide it in half.
Working with one half at a time, shape the dough into logs that are 1½ inches in diameter.
Wrap the logs in plastic wrap and refrigerate them for at least 2 hours.
Bake:
Center a rack in the oven and preheat the oven to 325°F.
Line two baking sheets with parchment or silicone mats.
Working with a sharp thin knife, slice the logs into rounds that are ½ inch thick.
Arrange the rounds on the baking sheets, leaving about one inch between them.
Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be.
Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.
