These cookies are for serious chocolate people. Deep, dark, almost brownie-like. Crackly tops. Melty centers. A sprinkle of flaky salt on top to make everything sing. Dangerous doesn’t begin to cover it.
Ingredients
Makes 18-20 cookies.
- 1 cup (225g) unsalted butter
- 1¼ cups (250g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1¾ cups (220g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (dark preferred)
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups (255g) dark chocolate chunks or chips (60-70% cocoa)
- Flaky sea salt (like Maldon) for topping
Step-by-Step Instructions
Step 1: Cream Butter & Sugars
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes).
Step 2: Add Eggs & Vanilla
- Add eggs one at a time, beating well after each. Mix in vanilla.
Step 3: Mix Dry
- Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
Step 4: Combine
- Gradually add dry ingredients to wet. Mix until just combined (don’t overmix).
- Fold in dark chocolate chunks.
Step 5: Scoop & Top
- Scoop 2-tablespoon balls of dough onto baking sheets (2 inches apart).
- Sprinkle each cookie lightly with flaky sea salt.
Step 6: Bake
- Bake 10-12 minutes until edges are set and tops are crackly (centers will look slightly underdone — that’s fudgy perfection).
Step 7: Cool & Serve
- Cool on baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 18-20 cookies | Difficulty: Easy
Storage Notes
Airtight container: 5 days at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2 minutes). These cookies are actually better the next day — flavors deepen overnight.
