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Salted Dark Chocolate Cookies

Decadent Salted Dark Chocolate Cookies That Wow Every Time

Salted Dark Chocolate Cookies are fudgy, gooey, and perfectly balanced between sweet and salty flavors, making them a must-try treat for any occasion.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 1 hour 1 minute
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup all-purpose flour Substitution: 1:1 gluten-free baking flour blend (with xanthan gum).
  • 1/3 cup unsweetened cocoa powder Essential for deep cocoa notes.
  • 1/2 teaspoon baking soda Check freshness; expired baking soda will not rise adequately.
  • 1/4 teaspoon salt Tip: Use fine sea salt for mixing and flaky sea salt for topping.
  • 1/2 cup unsalted butter Ensure it’s melted and slightly cooled before mixing.
  • 1/2 cup granulated sugar Provides essential sweetness without overwhelming chocolate.
  • 1/2 cup light brown sugar Substitution: Dark brown sugar for additional molasses flavor.
  • 1 large egg Let eggs come to room temperature for better mixing.
  • 1 teaspoon vanilla extract Fresh vanilla or vanilla paste can enhance richness.
  • 1 cup dark chocolate chips/chunks Use at least 70% cacao.
For the Finishing Touch
  • 1 teaspoon flaky sea salt Avoid skipping as it adds a critical salty contrast.

Equipment

  • mixing bowls
  • whisk
  • baking sheet
  • Parchment Paper
  • Plastic wrap

Method
 

Step‑By‑Step Instructions
  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Ensure no lumps exist.
  2. In a large bowl, whisk together melted butter and both sugars until thick. Add eggs one at a time, whisking after each. Incorporate vanilla extract.
  3. Add the dry mixture to the wet ingredients, stirring until just combined. Fold in dark chocolate chips.
  4. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized amounts onto the sheet.
  6. Bake for 9-11 minutes, until edges are set but centers look soft. Sprinkle with flaky sea salt immediately after baking.
  7. Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

These cookies can be enhanced with nuts or different types of chocolate for variation!

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