A warm, fudgy chocolate cookie with a crackly edge and a soft center is one of life’s small luxuries.
These Fudgy Dark Chocolate Sea Salt Cookies are fast to make but feel indulgent.
They balance bitter dark chocolate with a hint of sea salt and buttery richness.
Bite in and you’ll understand why these disappear first at any gathering.
Why You’ll Love This Fudgy Dark Chocolate Sea Salt Cookies
– Deep dark chocolate flavor with gooey centers.
– Quick prep with a short chill for superior texture.
– Contrast of flaky sea salt against bittersweet cocoa.
– Crackly edges and tender, almost brownie-like interiors.
– Uses simple pantry staples for an impressive result.
– Easy to scale up for parties or scale down for two.
These cookies combine the richness of high-percentage dark chocolate and cocoa with a tender, slightly underbaked center. The exterior sets into thin, crisp edges while the middle remains fudgy and chocolate-forward. Each bite gives a satisfying chew, a glossy interior, and bursts of chopped-chocolate texture.
"Absolutely heavenly—intense chocolate, slightly salty, and perfectly fudgy. These are now my go-to cookie for guests." — 5★ reader review
Key Ingredients for Fudgy Dark Chocolate Sea Salt Cookies
Dark chocolate (70% cacao or higher) – 7 ounces: This is the flavor backbone. Use a quality bar you’d enjoy eating straight—it determines the cookie’s bitterness, depth, and melt. If you substitute with a lower-percentage chocolate, expect a sweeter, less complex cookie; using chips will work but won’t melt as smoothly when mixed into the base.
Unsalted butter – 6 tablespoons: Butter provides mouthfeel, shine, and helps create the crackly edge as it melts in the oven. Use real butter for flavor; margarine or shortening will alter texture and make the cookie less rich. If you must swap for salted butter, reduce added salt slightly.
Dark cocoa powder – 1/4 cup: Dutch-processed or natural cocoa changes acidity and color. Dutch-processed gives an intense, dark color and smoother, less acidic flavor that complements the high-percentage chocolate. Substituting with natural cocoa will make the dough slightly more acidic and can change leavening behavior; adjust and expect a different depth.
Light brown sugar (packed) – 1/2 cup: Brown sugar supplies moisture and chew thanks to its molasses content, and it deepens the cookie’s caramel undertones. Replacing it with all granulated sugar will yield a drier, crisper cookie; swapping for dark brown sugar will intensify molasses notes and darken the flavor.
Full Ingredient List for Fudgy Dark Chocolate Sea Salt Cookies
– Unsalted butter – 6 tablespoons
– Dark chocolate (70% cacao or higher) – 7 ounces (chopped)
– Granulated sugar – 1/2 cup
– Light brown sugar (packed) – 1/2 cup
– Large eggs – 2
– Vanilla extract – 1 teaspoon
– All-purpose flour – 1 cup
– Dark cocoa powder – 1/4 cup
– Baking powder – 1/2 teaspoon
– Baking soda – 1/4 teaspoon
– Salt – 1/4 teaspoon
– Flaky sea salt – for garnish
Step-by-Step Instructions for Fudgy Dark Chocolate Sea Salt Cookies
Step 1: Preheat and line pans
Preheat the oven to 350°F and line two baking sheets with parchment paper so the cookies can spread and lift easily. Proper prep ensures even heat and easy cleanup.
Pro Tip: The oven should feel warm and consistent; the parchment should lie flat and the pans cool to the touch.
Step 2: Melt butter and base chocolate
Melt 6 tablespoons of butter and 4 ounces of chopped dark chocolate together using a double boiler or short bursts in the microwave, stirring until glossy and smooth. Remove from heat and set aside to cool slightly so it won’t scramble the eggs.
Pro Tip: The mixture should be silky and just warm; no lumps and no fat separating.
Step 3: Whisk sugars and eggs
In a large bowl, whisk the granulated sugar, packed light brown sugar, and 2 large eggs vigorously for about 2 minutes until the mixture is pale, slightly aerated, and thicker in texture. This step helps create lift and contributes to the crackled top.
Pro Tip: You want the mixture to look glossy and lighter in color—if it’s still grainy, whisk another 30–45 seconds.
Step 4: Combine chocolate and vanilla with egg mix
Whisk the melted chocolate mixture and 1 teaspoon of vanilla into the sugar–egg mixture until evenly blended and glossy. Stir gently until the batter is uniform and shiny.
Pro Tip: The batter should look cohesive and glossy with a deep chocolate sheen; no streaks of butter or unmixed egg.
Step 5: Mix dry ingredients
In a separate bowl, whisk together 1 cup all-purpose flour, 1/4 cup dark cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until uniform. Sifting is optional but helps remove lumps in cocoa.
Pro Tip: The dry mix should be a single even color and free of clumps—cocoa can cake, so break any bits with a fork.
Step 6: Fold dry into wet until just combined
Gradually fold the dry ingredients into the chocolate-egg mixture with a spatula until just combined. Avoid overmixing to keep the cookies tender rather than cakey.
Pro Tip: The dough should be thick and slightly glossy; a few streaks of flour are okay before the final fold.
Step 7: Add chopped chocolate chunks
Fold in the remaining 3 ounces of chopped dark chocolate so there are melty pockets and chunks throughout the dough. The uneven pieces create contrast between gooey melt and chewy bite.
Pro Tip: You should see visible chocolate chunks dispersed through the dough—don’t let them disappear.
Step 8: Chill the dough
Cover and chill the dough in the refrigerator for at least 30 minutes to firm it. Chilling controls spread and deepens flavor as the fats solidify.
Pro Tip: The dough should feel chilled and slightly firm to the touch but still scoopable.
Step 9: Scoop onto baking sheets
Scoop rounded spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart to allow for spreading. Use a small ice cream scoop for even sizes.
Pro Tip: Each mound should hold its shape but be slightly domed—flat mounds will produce flatter cookies.
Step 10: Bake until edges set
Bake for 12–14 minutes until the edges are set but the centers remain soft and slightly underbaked; they will continue to set as they cool. Rotate the pans halfway if your oven has hot spots.
Pro Tip: Look for thin, set edges with a glossy, slightly underdone center—the cookie top may appear slightly wrinkled.
Step 11: Cool and finish with sea salt
Cool the cookies on the pan for 5 minutes, then sprinkle with flaky sea salt and transfer to a wire rack to cool completely. The short pan rest lets the bases finish without overbaking.
Pro Tip: After 5 minutes the cookies should lift cleanly; if they stick, they need a minute more on the pan.
Expert Tips for Fudgy Dark Chocolate Sea Salt Cookies
– Chill time matters: at least 30 minutes firms the dough and concentrates flavor. Longer (up to 24 hours) will deepen chocolate notes.
– Oven temperature accuracy: use an oven thermometer; 350°F that’s actually 365°F will over-brown edges and dry centers.
– Don’t overmix: fold until combined to keep the center fudgy and avoid developing gluten that makes cookies cakey.
– Use high-quality chocolate: the bar you use defines the chocolate intensity; good chocolate melts consistently and tastes better warm.
– Adjust bake time for size: larger scoops need longer; small cookies may take 9–11 minutes for the same fudgy center.
– Equipment tip: a silicone baking mat yields more even browning than thin, dark pans which can accelerate edge cooking.
– Texture troubleshooting: if cookies are cakey, you mixed too long or added too much flour; if flat and greasy, dough was too warm—chill longer.
– Common mistake—too much salt: flaky sea salt as a finish should be light; adding flaky salt to the dough will punch up saltiness too much with dark chocolate.
Storage & Freezing for Fudgy Dark Chocolate Sea Salt Cookies
Fridge storage: Store cooled cookies in an airtight container in the refrigerator for up to 5 days to preserve the fudgy interior. Layer with parchment to avoid sticking.
Freezer storage: Freeze cookies in a single layer on a sheet pan until solid, then transfer to a freezer-safe bag or container for up to 3 months. For dough, shape scoops and freeze on a tray, then bag; bake from frozen adding 1–2 minutes to bake time.
Thawing: Thaw frozen baked cookies at room temperature for 30–60 minutes. For frozen dough rounds, bake from frozen and add a couple minutes to the bake time.
Reheating: Warm a cookie in the microwave for 8–12 seconds or in a 300°F oven for 3–5 minutes to revive gooeyness. Be careful—overheating dries them out.
Variations & Substitutions for Fudgy Dark Chocolate Sea Salt Cookies
Hazelnut crunch: Fold in 1/2 cup toasted chopped hazelnuts and sprinkle with chopped hazelnut on top. Expect a nutty crunch that pairs beautifully with dark chocolate and adds texture contrast.
Espresso kick: Add 1 teaspoon instant espresso powder to the dry ingredients and use coffee-tempered chocolate. The espresso deepens chocolate flavor without making the cookie taste like coffee.
Orange zest and chocolate: Add 1–2 teaspoons of finely grated orange zest to the batter and use a chocolate with citrus notes. The citrus brightens the intense chocolate and adds a seasonal twist.
Mint-chocolate twist: Fold in 1/3 cup chopped peppermint baking chips or chopped Andes-type mints, and reduce vanilla slightly. The mint creates a cooling contrast and makes the cookie feel like a chocolate-mint brownie.
Frequently Asked Questions About Fudgy Dark Chocolate Sea Salt Cookies
Q: Can I make the dough ahead of time?
A: Yes. You can refrigerate the dough in an airtight container for up to 48 hours; chilling enhances flavor and controls spread. For longer storage, freeze scooped dough on a tray, then transfer to a sealed bag for up to 3 months.
Q: Why are my cookies cakey instead of fudgy?
A: Cakey texture usually comes from overmixing (develops gluten), too much flour, or baking too long. Use the specified flour measurement (spoon and level), fold gently until just combined, and remove from oven when edges are set but centers are soft.
Q: Can I use cocoa powder alone without chocolate bars?
A: You can, but you’ll lose some depth and melt-in-the-mouth pockets from chopped chocolate. If using only cocoa, increase fat slightly with extra butter and consider adding a tablespoon of corn syrup or an extra egg yolk for chew.
Q: How do I get consistent cookie size and bake times?
A: Use a small ice cream scoop or cookie scoop for uniform mounds, and bake on the middle rack. If baking multiple sheets, rotate positions halfway through baking to offset oven hot spots.
Q: Is it necessary to add flaky sea salt?
A: Flaky sea salt is a finishing touch that heightens the chocolate’s complexity and balances bitterness. If you skip it, the cookies will still be delicious but less nuanced; do not substitute with table salt for the finish.
Final Thoughts on Fudgy Dark Chocolate Sea Salt Cookies
These Fudgy Dark Chocolate Sea Salt Cookies deliver an indulgent balance of intense chocolate, buttery depth, and a whisper of sea salt. If you try them, please leave a star rating in the recipe card below and pin this to Pinterest for later.
For inspiration and comparison, check this version of Fudgy Dark Chocolate Brownie Cookies, a salted dark chocolate take at Salted Dark Chocolate Cookies – Sally’s Baking Addiction, and a crinkle-style variation at Brownie Crinkle Cookies – The Boy Who Bakes.
Fudgy Dark Chocolate Sea Salt Cookies
Ingredients
Method
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Melt butter and 4 ounces of chopped dark chocolate together using a double boiler or in the microwave until smooth. Set aside to cool slightly.
- In a large bowl, whisk together the granulated sugar, packed light brown sugar, and eggs for about 2 minutes until pale and slightly aerated.
- Whisk the melted chocolate mixture and vanilla into the sugar-egg mixture until blended.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the remaining 3 ounces of chopped dark chocolate.
- Cover and chill the dough in the refrigerator for at least 30 minutes.
- Scoop rounded spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart.
- Bake for 12–14 minutes until the edges are set but the centers remain soft.
- Cool the cookies on the pan for 5 minutes, then sprinkle with flaky sea salt and transfer to a wire rack to cool completely.