Salted Dark Chocolate Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 3 cup (26g natural unsweetened cocoa powder1, natural unsweetened
  • 1 cup All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed light or dark
  • 1/2 cup Granulated sugar
  • 1 Hershey's 3 cup (26g hershey's special dark cocoa powder1
  • 1/8 tsp Salt
  • 1 Sea salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Milk

• Other

  • 1 cup (180g semi-sweet or dark chocolate chunks and/or chips, plus a few more for topping2

Found on sallysbakingaddiction.com

Ingredients

• 1 cup (125g) all-purpose flour (spoon & leveled)
• 1/3 cup (26g) natural unsweetened cocoa powder1
• 1/3 cup (26g) Hersheys special dark cocoa powder1
• 1 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk
• 1 cup (180g) semi-sweet or dark chocolate chunks and/or chips, plus a few more for topping2
• sea salt for sprinkling

Directions

• Whisk the flour, cocoa powders, baking soda and salt together until combined. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets and sprinkle with a little sea salt. Bake the cookies for 10 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies-- this is just for looks. You can also sprinkle with a little more sea salt as well. The cookies will slightly deflate as you let them cool. Transfer to cooling rack to cool completely. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.