These crispy and decadent dark chocolate chip cookies, sprinkled with sea salt flakes will be your new favorite cookie after just one bite! They’re baked to perfection, with a generous amount of dark chocolate goodness. Enjoy these cookies dunked in a glass of milk, or gobble them up topped with a scoop of vanilla ice cream!
Chocolate chip cookies are my all-time favorite dessert. I love thinner, crispier cookies with lots of chocolate – and this recipe delivers! The addition of dark chocolate gives this classic chocolate chip cookie a deeper flavor, and the hint of maldon salt flakes brings it to another level!
Sharing these delicious cookies is an absolute must for me, otherwise I’d eat the whole batch!
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Ingredients and notes
Dark chocolate - I am using chocolate chunks, you can also use dark chocolate chips or roughly chop up a chocolate bar.
Baking soda - Make sure to use fresh baking soda, using old or expired baking soda will result in flat cookies.
Butter - This needs to be melted to get best results.
Maldon salt flakes - These work well for elegantly salted cookies, but regular kosher salt or sea salt works too if you are not able to get these flakes.
Instructions
1). Add the dry ingredients to a bowl and set aside.
2). Add the sugar and butter into a mixing bowl and mix with a blender until it’s a creamy consistency. Then add the eggs and vanilla extract, mix for a minute.
3). Add the flour and mix in until it just forms a dough about 30 seconds.
4). Add the chocolate chunks, use a spoon to gently mix the chocolate in.
5). Form the dough together at the bottom of the bowl, cover with plastic wrap squeezing out any air and refrigerate for 1 hour.
6). When ready to bake, preheat the oven to 350 degrees Fahrenheit, scoop the dough into golf ball-sized portions, you do not have to form them into perfectly shaped balls. Bake for 15 to 16 minutes.
Pro Tips
- Chilling the dough prevents the cookie from spreading and flattening too much when baking.
- To get crispy edges and tops, I scoop the dough out instead of forming it into perfectly shaped balls.
- Cooking time may vary depending on different ovens, adjust the cooking time as needed to get the crispy baked perfection to your liking.
- I do not rotate the baking sheet when baking, if you have an older oven, you may need to rotate it halfway into baking to have it cook evenly.
- If you want to save the dough to bake later, just roll it into a log shape and wrap it in plastic wrap. When ready to bake, take it out to thaw for 5-10 minutes, remove the wrap, then slice it into 1 inch rounds and bake at 325 for 15-20 minutes, or until the cookie bakes thoroughly.
Frequently asked questions
Use 70% dark chocolate or less. The higher the percentage of dark chocolate, the more bitter it will taste.
Keep the cookies in an airtight container or a ziploc bag, squeezing all the air out.
Yes! Save the dough by forming a log shape then wrapping it tightly with plastic wrap. When ready to bake, remove plastic, let the frozen log thaw a bit, then slice them into 1inch rounds to bake.
After the baked cookies come out of the oven, immediately sprinkle the salt on and gently press into the cookie to allow it to stick better.
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Dark Chocolate Chip Cookies with Sea Salt
Equipment
Ingredients
- 2 ½ cups all purpose flour
- 1 cup softened butter keep it out at room temperature until it softens and can easily be mixed.
- 2 large eggs
- 1 cup white sugar
- ¾ cup dark brown sugar
- 2 cups dark chocolate chip chunks/chips
- 2 teaspoon vanilla extract
- 1 teaaspoon baking soda
- 1 teaspoon kosher salt
- Maldon sea salt flakes, to tatse regular kosher salt or sea salt works too
Instructions
- Whisk together flour, baking soda and salt in a large bowl. Set aside.
- Place white and dark sugar in a large bowl, add softened butter. Mix on low speed until fully incorporated and creamy, about 3 minutes.
- Add eggs and vanilla extract, mix for an additional 1 minute.
- Add the flour and mix in until it just forms a dough, about 30 seconds.
- Add chocolate chunks, using a wooden spoon to mix the chocolate in.
- Form the dough together at the bottom of the bowl, cover with plastic wrap squeezing out any air and refrigerate for 1 hour.
- When ready to bake, preheat oven at 350 degrees Fahrenheit.
- Grease a baking pan or use parchment paper to line the pan. Scoop dough into golf size balls, you do not have to form it into perfectly shaped balls.
- Bake for 15 to 16 minutes, or until brown with crispy edges.
- Remove pan from oven when done, wait 2 minutes, transfer cookies to a cooling rack and enjoy!
Notes
- Make sure to use fresh baking soda, using old or expired baking soda will result in flat cookies.
- Chilling the dough prevents the cookie from spreading and flattening too much when baking.
- To get crispy edges and tops, I scoop the dough out instead of forming it into perfectly shaped balls.
- Cooking time may vary depending on different ovens, adjust the cooking time as needed to get the crispy baked perfection to your liking.
- I do not rotate the baking sheet when baking, if you have an older oven, you may need to rotate it halfway into baking to have it cook evenly.
- If you want to save the dough to bake later, just roll it into a log shape and wrap it in plastic wrap. When ready to bake, take it out to thaw for 5-10 minutes, remove the wrap, then slice it into 1 inch rounds and bake at 325 for 15-20 minutes, or until the cookie bakes thoroughly.
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