Description
Indulge in the rich, decadent experience of salted double dark chocolate cookies. These cookies combine high-quality dark chocolate with a hint of sea salt, creating a perfect balance between sweet and savory. Each bite offers a chewy interior and a delicate crisp exterior, making them an irresistible treat for any occasion. Whether you’re sharing them at a gathering or enjoying them solo, these cookies are sure to satisfy your sweet cravings. Plus, with simple ingredients and easy preparation steps, you can whip up a batch in no time. Get ready to delight your taste buds and impress your friends and family with these deliciously rich cookies!
Ingredients
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Dark Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time and stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in dark chocolate chips.
- Drop rounded tablespoons onto the prepared baking sheet and bake for 10–12 minutes until edges are set but centers remain soft.
Notes
For added flavor, consider mixing in nuts or adding espresso powder.
Chill the dough for 30 minutes before baking for thicker cookies.
Store leftover cookies in an airtight container for up to one week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (38g)
- Calories: 180
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: - For added flavor, consider mixing in nuts or adding espresso powder.- Chill the dough for 30 minutes before baking for thicker cookies.- Store leftover cookies in an airtight container for up to one week or freeze for longer storage.