Craving something incredibly indulgent but don’t want to settle for ordinary? Our double chocolate sea salt cookies are the delightful treat you need. Rich in flavor and topped with a sprinkle of flaky sea salt, these cookies are the perfect way to satisfy your chocolate cravings and become your new favorite dessert.
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Growing up, our family gatherings always ended with a sweet note, and these cookies quickly became a staple during those joyful moments. My grandmother had a knack for baking, and these cookies were her star creation, always baked with love and served with a warm smile. Even today, whenever I bake them, the rich aromas fill my kitchen, transporting me back to those cherished family times.
Why You’ll Love This Recipe
This recipe is a true standout because it masterfully combines the intense richness of double chocolate with a delicate hint of sea salt. The contrast between sweet and savory creates a sensational taste experience. The cookies are incredibly easy to make, requiring minimal time, which makes them perfect for any occasion. Whether you’re a seasoned baker or a novice, these cookies are guaranteed to turn out perfect every time, delighting both your taste buds and your loved ones.
Ingredients Notes
To achieve the richness of these cookies, using quality chocolate is key. Opt for a high cocoa content chocolate, which will enhance the deep chocolate flavor. For the sea salt, a flaky type such as Maldon will provide the best texture. If needed, you can substitute the all-purpose flour with a gluten-free blend to accommodate dietary preferences.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure the cookies bake evenly and prevent sticking.
Step 2
In a large bowl, beat together the butter and sugars until light and fluffy. This will take about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for added flavor.
Step 3
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be sure not to overmix, as this can result in tough cookies.
Step 4
Fold in the chocolate chips until evenly distributed. Using a spoon or cookie scoop, place tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.
Step 5
Bake for 10-12 minutes or until the edges are set and the center still appears slightly soft. Remove from the oven and sprinkle lightly with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Storage Options
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, they can be frozen in a single layer on a baking sheet, then transferred to a freezer-safe bag for up to three months. To reheat, pop them in the oven at 350°F (175°C) for a few minutes until warm.
Variations & Substitutions
To make these cookies vegan, substitute butter with coconut oil and eggs with flax eggs (1 tbsp ground flax and 3 tbsp water per egg). For a nutty twist, add a handful of chopped pecans or walnuts to the dough. To intensify the chocolate experience, use a mix of dark and milk chocolate chips.
Serving Suggestions
These cookies are perfect for an afternoon snack, paired with a cold glass of milk or hot coffee. Serve them as a dessert at dinner parties, or include them in a sweets platter at family gatherings. They also make a delightful gift when packaged in a decorative tin or jar.
Frequently Asked Questions
Can I make the dough ahead of time? Absolutely! The dough can be prepared up to 48 hours in advance and stored in the refrigerator. Chilled dough often results in thicker cookies. Just be sure to let it come to room temperature slightly before baking.
What’s the best way to measure flour for this recipe? For accurate measurement, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and cause your cookies to be dry and tough.
Can I use table salt instead of sea salt? While you can use table salt in the dough itself, the unique texture and flavor of flaky sea salt are essential for topping these cookies. If you don’t have sea salt, you can skip the topping or try using a small pinch of kosher salt instead.
Soft Batch Triple Chocolate Chip Cookies: A Sweet Delight!
Ingredients
Main Ingredients
- 16 tablespoons unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 1.5 cups packed light brown sugar
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 1 cup unsweetened cocoa powder Dutch-processed
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 1.5 cups semi-sweet chocolate chips
- 1.5 cups milk chocolate chips
- 4 ounces white chocolate bar chopped into chunks for topping
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar together on medium-high speed until light and creamy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the semi-sweet and milk chocolate chips by hand using a spatula.
- Using a cookie scoop, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in preheated oven for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
- Remove from the oven and immediately press a few chunks of white chocolate into each cookie. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
