Fudgy Dark Chocolate Sea Salt Cookies
These Decadent Fudgy Dark Chocolate Sea Salt Cookies are the ultimate indulgence for chocolate lovers. With a texture that sits perfectly between a chewy cookie and a rich chocolate brownie, these treats feature a crackly, shiny top and a molten-like center. The addition of 70% dark chocolate ensures a sophisticated depth of flavor, while the flaky sea salt garnish balances the sweetness perfectly.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: 18 cookies
- Cuisine: American
Ingredients
Unsalted butter – 6 tablespoons
Dark chocolate (70% cacao or higher) – 7 ounces
Granulated sugar – ½ cup
Light brown sugar (packed) – ½ cup
Large eggs – 2
Vanilla extract – 1 teaspoon
All-purpose flour – 1 cup
Dark cocoa powder – ¼ cup
Baking powder – ½ teaspoon
Baking soda – ¼ teaspoon
Salt – ¼ teaspoon
Flaky sea salt – for garnish
Instructions
Preheat oven to 350°F and line two baking sheets with parchment paper.
Melt 6 tbsp butter and 4 oz chopped chocolate in a double boiler or microwave until smooth. Set aside to cool.
In a large bowl, whisk sugars and 2 eggs vigorously for 2 minutes until pale and thick.
Whisk the melted chocolate mixture and 1 tsp vanilla into the egg mixture.
In a separate bowl, whisk 1 cup flour, ¼ cup cocoa powder, baking powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Fold in the remaining 3 oz of chopped chocolate chunks.
Cover and chill the dough in the refrigerator for at least 30 minutes.
Scoop rounded spoonfuls onto sheets, 2 inches apart.
Bake for 12-14 minutes until edges are set but centers are soft.
Cool on the pan for 5 minutes, then sprinkle with flaky sea salt and move to a wire rack.
Notes
• Use high-quality chocolate bars rather than chips for a better melt and flavor.
• Ensure you whisk the eggs and sugar for the full 2 minutes to get that crackly top.
• Do not overbake; the cookies will firm up significantly as they cool on the tray.
• If the dough is too hard after chilling, let it sit at room temperature for 5 minutes before scooping.