These Double Dark Chocolate Sea Salt Cookies are the perfect sweet and salty treat. Made with extra dark chocolate cocoa powder and packed full of finely chopped dark chocolate pieces finished off with flakey sea salt.
When I was younger I was all about sweet, the sweeter the better, nothing was ever too sweet for me. But as I entered into adulthood I became a lover of the sweet and salty combo. I think I have probably talked about this before, so sorry to be repetitive, but I just can’t get enough!
The confusion that happens in your mouth when you eat something that is sweet, but salty, is the magic of the flavor combo and it definitely happens with these Double Dark Chocolate Sea Salt Cookies. It is always better when the sweet component is rich, it picks up and compliments the salt so well. It can be dangerous though – salt is addicting (that’s why you eat the whole bucket of popcorn at the movies 😉 ) So be careful because you might eat the whole batch!
Some things to know about these Double Dark Chocolate Sea Salt Cookies:
Dark Chocolate Cocoa Powder – these cookies use a dark chocolate cocoa powder that makes them rich and decadent.
Butter and Coconut Oil – they use a mixture of butter and coconut oil, the coconut oil makes more fudgy than using butter alone.
Chopped Chocolate Bar vs. Chocolate Chips – This is a preference thing, but I’ve been loving elevating my cookies with chopped chocolate bars instead of chocolate chips – the more chocolate the better, right?
Fine and Flakey Sea Salt: Inside the cookies we put fine sea salt and then we top it off with a generous pinch of flakey sea salt.Print
1/2 cup unsalted butter, room temperature
1/4 cup coconut oil
2/3 cup white sugar
1/2 cup brown sugar
1 tsp vanilla extract
2 large eggs, room temperature
3/4 cup dark chocolate cocoa powder
1 1/2 cup white all-purpose flour
1 tsp baking soda
2 tsp fine sea salt
2 3.5 oz dark chocolate bars, finely chopped
1 tbsp flakey sea salt
Add the butter, coconut oil and sugars to the bowl of an electric mixer fitted with blade attachment, beat on high until fluffy, about 2 minutes
Add the vanilla extract, mix
Add eggs 1 at a time, mixing in between
In a large bowl combine the cocoa powder, flour, baking soda and fine sea salt, whisk
Slowly add the dry ingredient mixture 1/2 cup at a time, beating on low until just combined
Reserve 1/2 cup of the chopped chocolate and add fold the rest into the batter
Refrigerate dough at least 2 hours
When ready to bake, pre-heat oven to 350°F
Prep 2 baking sheet with parchment paper
Scoop the dough into balls* and space them out on the baking sheet
Top the dough balls with the remaining chopped dark chocolate and sprinkle with flakey sea salt
Put the baking sheet in the oven, bake for 12 minutes
Remove from oven and transfer to a wire rack to cool
Enjoy warm or store in air tight container up to 10 days, or in freezer up to 3 months
*I like using this cookie scoop for large, perfectly round cookies
Keywords: #homemadecookies, #darkchocolateseasaltcookies
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If you make these Double Dark Chocolate Sea Salt Cookies, let me know how you like them! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it over on Instagram and tag me @sprinklesandseasalt!
Looking for more cookie recipes? Check these out!