Salted Double Dark Chocolate Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 4 ounces 60%+ bittersweet chocolate finely chopped
- 4 ounces 60%+ bittersweet chocolate roughly chopped (1/4-inch chunks)
- 1/2 cup unsalted butter 1 stick
- 1 1/2 cups sugar
- 2 large eggs beaten
- 1 tsp. vanilla
- 1/2 tsp. large flake sea salt
Instructions
- Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Reserve.
- In a small bowl, melt 4 ounces finely chopped chocolate with butter. Can either use the double boiler method over hot water or microwave at 50% power in 30 second intervals; stirring after each until melted. Transfer to a large bowl and add the sugar, eggs and vanilla. Using a mixer, beat at medium speed until well combined.
- Reduce speed to low and gradually add in the flour mixture. Slowly stir in roughly chopped chocolate.
- Dough can be rolled into 1-inch balls or formed into logs and sliced. Place 2-inches apart on baking sheets. Sprinkle a pinch of coarse sea salt on top of each cookie.
- Bake for 12 minutes, rotating sheets halfway through - from front to back and top to bottom.
- Allow to cool completely on sheets.
Notes
Use good quality chocolate. I used Ghirardelli 60% Bittersweet Bars.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.