Dark Chocolate Sea Salt Cookies

Sara Coleman

These decadent cookies feature a deep cocoa base studded with bittersweet chocolate chunks, finished with a delicate sprinkle of flaky sea salt for the ultimate sweet-and-salty balance. They boast a fudgy, brownie-like interior with perfectly crisp, crinkly edges.

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Prep Time 15

Cook Time 10

Total Time 25

Servings 8 servings

Calories 320 kcal

Ingredients

1 cup unsalted butter softened to room temperature
0.75 cup granulated white sugar
0.75 cup light brown sugar packed
2 large eggs room temperature
2 tsp pure vanilla extract
2 cups all-purpose flour spooned and leveled
0.66 cup Dutch-process cocoa powder sifted to remove lumps
1 tsp baking soda
0.5 tsp kosher salt for the dough
1.5 cups dark chocolate chunks at least 60% cacao
1 tbsp flaky sea salt such as Maldon, for finishing

Notes

Storage: Store in an airtight container at room temperature for up to 5 days. Make-ahead: You can freeze the unbaked dough balls for up to 3 months; bake directly from frozen, adding 2 minutes to the cook time. For a deeper flavor, chill the dough for 2 hours before baking.