Soft-Batch Double Chocolate Sea Salt Cookies
Thes rich fudgy cookies are perfectly chewy with a little crisp on the edges. If you are like me, you can enjoy these once they have cooled and the chewy texture sets in. Or if you're like my husband, you can eat them warm and gooey with a scoop of vanilla ice cream!
Servings: 16 large cookies
Ingredients
- 18 tbsp softened butter, melted 2 sticks + 2 tablespoons
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 eggs room temp
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1 cup chocolate chunks
- 1 bar Lindt or good quality chocolate bar, cut into chunks for finishing on top cookies
- Finishing sea salt / Fleur de sel
Instructions
- In a microwave safe bowl, add the butter. Heat on low until butter is just melted. Remove from microwave and add cocoa powder. Whisk until smooth then add your cocoa+butter mixture to the bowl of a stand mixture.
- To the mixing bowl add both sugars. Mix ingredients until combined. Add the eggs one at a time on low, then mix for 5 minutes on medium speed until light and fluffy. Scrape the bowl incrementally to ensure even mixing. Add the vanilla and mix to combine.
- In a bowl or ziptop bag add the salt, baking soda and flour and whisk to combine. With the mixture on the lowest setting, slowly add the flour mix until it's mostly incorporated. Be careful not to overmix. Turn off mixer and add chocolate chips/chunks by hand with a spatula.
- Line a baking pan with parchment paper. Use a cookie scoop (or two-tablespoons of dough) and divide the dough into balls. Line on the pan about 3" apart and top with additional chocolate. Save the speciality chocolate pieces for later...
- Chill the cookie dough balls for at least 30 minutes in the fridge before baking. (If the pan doesn't fit in the fridge, just put them on a plate.) Preheat your oven to 350 degrees.
- While the cookies are cooling, chop a bar of good quality chocolate into 1/2-1" chunks. Set aside.
- Bake the cookies for 5 minutes, pull out oven rack and rotate the cookie pan, then carefully top each cookie with chunks of speciality chocolate. Bake for another 3-4 minutes.
- Allow the cookies to rest on the pan for a few minutes, then add a pinch of fleur de sel evenly to the tops of each cookie. Let them continue to rest for a 10 full minutes before transferring to a cooling rack. Enjoy immediately or store the cookies in an airtight container