Recipe Detail Page
Salted Double Dark Chocolate Cookies
A high-quality, thin bar of chocolate works best mixed into the dough, as it distributes more evenly giving you the most chocolate in every bite. And while the centres of the cookie may seem very soft while pulling them from the oven, don’t be tempted to overbake as they continue to set while they cool.
Makes 38 cookies
1½ cups (375 mL) all-purpose flour
1/2 cup (125 mL) Dutch-processed cocoa powder
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
2 tsp (10 mL) flaked sea salt, divided
1 cup (250 mL) dark brown sugar, lightly packed
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) unsalted butter, at room temperature
1 tsp (5 mL) vanilla
1 bar (100 g) 78% cacao chocolate, finely chopped
1. Arrange racks in the top and bottom thirds of the oven. Preheat to 350°F (180°C). Line 2 baking sheets with parchment.
2. Sift flour with cocoa powder, baking powder and soda in a small bowl. Using your fingertips, lightly crush 1 tsp (5 mL) flaked sea salt, then add to the same bowl and set aside.
3. Using a stand mixer fitted with the paddle, beat sugars with butter on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then add egg and vanilla until almost combined. Add flour mixture and continue to mix on medium-low speed just until the dough comes together. Add chocolate until combined.
4. Using a small cookie scoop that’s 1 tbsp (15 mL) in size, scoop the dough on prepared sheets, 2 inches (5 cm) apart. Sprinkle with remaining 1 tsp (5 mL) salt.
5. Bake in the top and bottom thirds of oven, switching sheets halfway through until edges are beginning to set, 10 to 12 minutes. Let cool on baking sheets for 5 minutes. Transfer to a rack and let cool completely for 20 more minutes. Repeat with the remaining dough.
Makes 38 cookies