Name: Salted Dark Chocolate Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: 1 cup all-purpose flour; ⅓ cup natural unsweetened cocoa powder; ⅓ cup Hershey’s special dark cocoa powder; 1 tsp Baking Soda; ⅛ tsp salt; ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light brown sugar; 1 large egg; 1 tsp pure vanilla extract; 2 tbsp milk; 1 cup semi-sweet or dark chocolate; sea salt

How To Make Salted Dark Chocolate Cookies

Rich and perfectly chewy, these dark chocolate cookies finishes off with a salty crunch that makes a delicious complement to the bittersweet cocoa.

Preparation: 10 minutes

Cooking: 10 minutes

Chill and Cool Time: 3 hours 25 minutes

Total: 3 hours 45 minutes

Serves:

Ingredients

1cupall-purpose flour,spoon and leveled
⅓cupnatural unsweetened cocoa powder
⅓cupHershey’s special dark cocoa powder,or ⅔ cup natural unsweetened cocoa powder
1tspbaking soda
⅛tspsalt
½cupunsalted butter,softened to room temperature
½cupgranulated sugar
½cuplight brown sugar,or dark, packed
1large egg,at room temperature
1tsppure vanilla extract
2tbspmilk
1cupsemi-sweet or dark chocolate,chunks and/or chips, plus a few more for topping
sea salt,for sprinkling

Instructions

Whisk the flour, cocoa powders, baking soda and salt together until combined. Set aside.
In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for about 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium-high speed until fluffy and light in color. Beat in egg and vanilla at high speed. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough.
Remove cookie dough from the refrigerator and allow to sit at room temperature for about 20 minutes – if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop and roll balls of dough, about 2 tablespoons of dough each, into balls. Place on the baking sheets and sprinkle with a little sea salt.
Bake the cookies for about 10 minutes. The baked cookies will look extremely soft in the centers when removed from the oven.
Allow cooling for 5 minutes on the cookie sheet. During this time, garnish the cookies by pressing a few more chocolate chips/chunks into the top of the warm cookies, or by sprinkling with a little more sea salt as well. The cookies will slightly deflate as they cool. Transfer to a cooling rack to cool completely.