Salted Dark Chocolate Chip Cookies
Sometimes a girl just needs a huge chunk of dark chocolate and some cookies. Or maybe not just sometimes, but often. Okay, okay, every day. A girl needs dark chocolate and cookies pretty much every day. Forever and always.
Madeline loves when we make cookies together. She runs for a chair from the kitchen table so she can reach the counter to “help”. I use the term “help” quite loosely here because what she really just does is eat the chocolate chips from the container and sticks her finger in the bowl each time I add a new ingredient. Add a pile of sugar? Sticks her finger in the sugar and eats it. Pile of flour? Also sticks her finger in it and eats it (and then says “yuck”)! She sometimes wants to help me stir things, but that’s mostly because she just wants to lick the spatula. Then when it’s finally time for me to add in the chocolate, she says, “Hey, that’s mine chocolate chips!”. What can I say? She’s a girl after my own heart. Like mother, like daughter, one hundred percent!
I used my best ever chocolate chip cookie recipe for the base of these cookies and made just a couple of small changes. These cookies are just dreamy. They are nice and thick and super soft in the middle! The secret to thick cookies is to chill the dough before baking. I prefer for it to chill for at least two hours, if not more, so plan accordingly! One other tip I want to let you guys know about is that I have been making my chocolate chip cookie recipe for many years now and I notice a difference in the thickness and softness of the cookies when I mix everything by hand versus using a mixer. I always seem to get a better result when using the mixer because it seems to do a better job of blending all of the ingredients together than what I do by hand so I do recommend pulling out your mixer for these cookies for the best result.
Gah, I’m drooling just thinking about these babies! For the dark chocolate, I recommend getting some of the good quality chocolate bars and chop them up, but you can also mix in regular dark chocolate baking chips (I love the Ghiradelli ones, FYI). To finish them off, you’ll sprinkle on a touch of sea salt!
- 1 cup unsalted butter, softened (2 sticks)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- about 6 ounces of roughly chopped dark chocolate OR 1 cup dark chocolate chips
- sea salt
- In a large mixing bowl, cream the butter and sugars together. Mix in the eggs and vanilla extract. Beat in the flour, baking soda, and salt. Fold in chocolate chips. Refrigerate the dough for at least two hours.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or line with a silicone baking mat. Remove the dough from the fridge and let sit for about 10 minutes. Use a cookie scoop (I use a medium scoop) or drop big tablespoonfuls of the dough on the cookie sheet, about 2 inches apart. Sprinkle a touch of sea salt on top of each cookie. Bake for approximately 10-12 minutes or until a light golden brown. Cool on cooling rack.
Serving Size:1 cookie
Amount Per Serving: Calories: 184 Total Fat: 9g Saturated Fat: 6g Cholesterol: 36mg Sodium: 156mg Carbohydrates: 23g Fiber: 1g Sugar: 13g Protein: 2.3g
Also try these cookies:
Triple Chocolate Cookies
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