salted double dark chocolate cookies

dark chocolate cookie with sea salt

5 from 1 reviews

The cookies have a deep, dark, rich flavor and chunks of bitter chocolate scattered throughout. The chewy, chocolatey cookie is sprinkled with delicate flakes of sea salt that enhance the flavors of this irresistible treat.


  • 1 cup all-purpose flour
  • 3/4 cup Dutch-process cocoa (use Cacao Barry Extra Brute for the most insanely chocolatey cookies ever)
  • 3/4 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 10 tbsp unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 2/3 cup granulated sugar
  • 1 large egg
  • 2 tsp pure vanilla extract
  • 2 cups (about 11 oz) bittersweet chocolate, chopped into 1/2” chunks
  • flaky sea salt (such as Maldon), for finishing


  1. Whisk together flour, cocoa powder, salt, baking powder, and baking soda in a bowl and set aside.
  2. Cream butter, brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment, until very light and fluffy, about 5 minutes. Add egg and vanilla and beat until combined.
  3. Add the dry ingredients and slowly mix until combined. Add the chocolate chunks and mix until just combined. Scoop the dough into 3 1/2 tbsp sized balls and place on a parchment paper lined baking sheet. Sprinkle with flaky salt.
  4. If resting dough for 24 hours, cover sheet with plastic wrap and chill until ready. If baking right away, preheat oven to 350°F and place baking sheet in freezer until the oven is ready.
  5. Bake the cookies until set, making sure to remove them from the oven when still soft in the center, 15- 18 minutes. Transfer the cookies to a rack to cool.


makes about 14 cookies | recipe slightly adapted from New York Times Cooking


Keywords: double chocolate cookies, dark chocolate cookies