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Fudgy dark chocolate sea salt cookies with a rich texture

Fudgy Dark Chocolate Sea Salt Cookies

Indulge in these fudgy dark chocolate cookies with a crackly edge, tender center, and a hint of sea salt. Quick to make and utterly delicious, they are perfect for any gathering.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 tablespoons Unsalted butter Provides mouthfeel and helps create a crackly edge.
  • 7 ounces Dark chocolate (70% cacao or higher), chopped Ultimate flavor backbone; use quality chocolate.
  • 1/2 cup Granulated sugar
  • 1/2 cup Light brown sugar (packed) Supply moisture and chew.
  • 2 large Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup All-purpose flour
  • 1/4 cup Dark cocoa powder Dutch-processed is preferred for a smoother flavor.
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • Flaky sea salt, for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. 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.
  3. In a large bowl, whisk together the granulated sugar, packed light brown sugar, and eggs for about 2 minutes until pale and slightly aerated.
  4. Whisk the melted chocolate mixture and vanilla into the sugar-egg mixture until blended.
  5. In a separate bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  6. Gradually fold the dry ingredients into the wet mixture until just combined.
  7. Fold in the remaining 3 ounces of chopped dark chocolate.
  8. Cover and chill the dough in the refrigerator for at least 30 minutes.
Baking
  1. Scoop rounded spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart.
  2. Bake for 12–14 minutes until the edges are set but the centers remain soft.
  3. Cool the cookies on the pan for 5 minutes, then sprinkle with flaky sea salt and transfer to a wire rack to cool completely.

Notes

Chill dough for at least 30 minutes for best texture. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.