Soft-Batch Double Chocolate Sea Salt (Print-Friendly Version)
Irresistibly soft double chocolate cookies with rich flavor and a hint of sea salt in every bite.
# What You'll Need:
→ Wet Ingredients
01 -
115 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
70 g dark brown sugar, packed
04 -
2 large eggs, at room temperature
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
180 g all-purpose flour
07 -
40 g unsweetened cocoa powder
08 -
1 teaspoon baking soda
09 -
0.5 teaspoon fine sea salt
→ Chocolate Add-Ins and Finish
10 -
120 g chocolate chips
11 -
80 g chocolate chunks
12 -
50 g good quality dark chocolate bar, chopped, for topping
13 -
Fleur de sel or finishing sea salt, for sprinkling
# How to Make It:
01 -
In a large mixing bowl, combine softened butter, granulated sugar, and dark brown sugar. Beat until the mixture is light and fluffy.
02 -
Add eggs, one at a time, blending well after each addition. Stir in the vanilla extract until smooth.
03 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and fine sea salt until evenly combined.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing to maintain softness.
05 -
Gently fold in chocolate chips and chocolate chunks, ensuring even distribution throughout the dough.
06 -
Scoop dough portions (approximately 40 g each) onto a parchment-lined baking tray. Press several chopped chocolate pieces onto the tops. Chill in the refrigerator for at least 30 minutes before baking for optimal texture.
07 -
Preheat the oven to 175°C. Transfer chilled dough onto a new parchment-lined baking tray, spacing each portion 5 cm apart. Bake for 10–12 minutes or until edges are set and centers appear slightly underbaked.
08 -
Once cookies are out of the oven, immediately sprinkle with fleur de sel or finishing sea salt. Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.
# Additional Tips:
01 -
For extra gooey centers, slightly underbake and allow cookies to cool on the tray.