Just a few coarse crystals of sea salt catapult the intense rich flavor of these dark chocolate cookies into a new realm.

chocolate-double-cookie

When my pal Kathy came over to meet Baby Whipped, she brought an enormous offering of food. Being the baking goddess behind the blog Stresscake, it is no surprise that her bag of goodies was one creative surprise after another. She brought two potpies along with two, small ramekin sized pot pies for Mini Whipped. Also tucked in her bag of tricks was a ziplock full of chicken steam buns for the freezer, which have proved to be perfect snacks and quick lunches. And finally, the sign that shows me that she is truly my kind of gal… a bag of frozen cookie dough – dark brown, nearly black little spheres of double chocolate cookie dough, just waiting to be whisked into my toaster oven in those moments of need.

(Confession time: I just stopped writing this post to go to my freezer and eat a ball of cookie dough… I have a problem.)

I have never tasted anything that Kathy had her hands on that was short of delicious. I am trying to stop begging/harassing her into opening her own bakery. I suppose that just because I want her to have a bakery doesn’t mean she should be waking up at wee hours to work the ovens and spread her taste treats far and wide. I mean, MAYBE she shouldn’t change her entire life so I can have her sweets at my beckon call whenever I need them. For now, I’ll just try to be happy that her double chocolate cookies are an arm’s reach away in my freezer drawer.

Kathy instructed me to sprinkle sea salt atop each little beauty before baking. I have determined that it is indeed these few crystals of salt that take these cookies from delicious to fabulously perfect. There is something about salt against chocolate that amplifies the flavor of the chocolate to an ultra addicting level. These cookies are rich so I suggest you make them bite-sized. They are an amazing compliment to a strong cup of coffee and provide just the satisfaction your sweet tooth needs after a meal.

Don’t skimp on the good chocolate. Make sure to search out some quality ingredients. And, use coarse sea salt, not table salt. Good luck… I’m off to eat another frozen ball of dough. Ugh

DOUBLE CHOCOLATE COOKIES
Courtesy of Stresscake

Makes about 3 dozen

1 cup unbleached all-purpose flour
½ cup Dutch-process cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ pound 60%+ bittersweet chocolate, finely chopped (4 ounces)
¼ pound 60%+ bittersweet chocolate, roughly chopped into ¼” chunks or chips (4 ounces)
½ cup unsalted butter (4 ounces/1 stick)
1 ½ cups sugar
2 large eggs
1 teaspoon pure vanilla extract (or chocolate extract if you have it)
½ teaspoon large flake sea salt

1. Preheat oven to 325°F and line 2-3 sheet pans with parchment paper or silicone baking mats.
2. Melt the first ¼ pound of finely chopped chocolate with the butter. You have two options: Double boiler method: in a heatproof bowl over simmering water, stirring until fully melted. Microwave method: in a microwave safe bowl, 45 second bursts at 50% power, stirring between bursts until fully melted. (My preference.)
3. Let the chocolate cool slightly while you sift together the flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
4. Transfer the melted chocolate to the bowl of a standing mixer fitted with the paddle attachment and on medium, add the sugar, eggs, and vanilla and mix until combined.
5. Reduce speed to low; gradually mix in flour/cocoa mixture.
6. Add the chocolate chunks/chips and stir on low until just combined. Note: the dough can be frozen up to two months at this point. Easiest is to shape it into balls, freeze on a sheet plan then transfer to a Ziploc once frozen. Or shape into logs, wrap tightly in plastic then slice-n-bake. Frozen dough’s can go right from the freezer to the oven, just add a few minutes to the baking time.
7. With a small ice cream scoop (1”) or a teaspoon, scoop Tablespoon size balls of dough and space cookies 2” apart on prepared sheet pans. Note: I refrigerated the dough overnight, which made it very firm and rather difficult to scoop. As shown in the pictures here, I flattened each dough ball so the cookies would bake more evenly. If you use room temp dough, you don’t have to do the flattening part as they will spread nicely in the oven.
8. Sprinkle a small pinch of sea salt on top of each cookie.
9. Bake 12 minutes, rotating sheets halfway through baking – top to bottom and front to back. The cookies will be quite soft coming out of the oven – once cool, they should be crisp on the outside but still soft on the inside. Adjust baking time if necessary.
10. Let cool on pans then carefully remove and place on serving tray.
11. Cookies will keep for a few days, tightly wrapped.

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26 Responses to “Double Chocolate Cookies with Sea Salt”

  1. blog is the new black Says:

    These sound great- love the sweet/salty combo! :)

  2. Kimberley Says:

    Catapult! I love that you used that word in the context of a cookie. And chocolate with salt, oh yes.

  3. The Blue-Eyed Bakers Says:

    I mean, really, there isn’t a cookie we can’t resist. But do that whole chocolate, salty thing and we’re completely 100% helpless.

  4. Dana Says:

    It sounds like Kathy is just the right kind of friend. Enjoy your cookies!

  5. G Says:

    Oh my goodness…. these look to die for… The Lindt Excellence Sea Salt chocolate bars are my ULTIMATE indulgence so these cookies are going to be made ASAP!! :D

  6. Claire @ Claire K Creations Says:

    Oh wow they do look indulgently delicious. I’d love to have a friend like Kathy!

  7. Molly Says:

    How do I get Kathy to come to my house with a bag full of baked goodies? Great sounding recipe. Can’t wait to try it.

  8. Maddie Says:

    These look off the hook. You have a rather amazing friend, it sounds like! But this post definitely demonstrates the problems that come with having frozen cookie dough and a toaster oven at hand—too much temptation in the form of fresh-baked cookies, all the time. :)

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  10. Kath Says:

    These look like my kind of chocolate cookie. Could you be a bit more specific about the types of chocolate? Is Dutch process cocoa powder like Hershey’s cocoa powder? What brand of bittersweet chocolate do you use? I tried some Ghiradeli(sp) over Christmas and wasn’t too pleased with it. I can get, but don’t care for the new formula Lindt candy bars–would those work? Any additional information you can give would really help. Thank Caroline!

  11. emily Says:

    my friends think I’m crazy because I put salt on everything, especially baked goods, but it tastes CRAZY good and totally adds another layer of depth to the flavor

  12. Sammie Says:

    Double chocolate chip cookies are my absolute favorite cookie and sea salt sounds like a classically unconventional addition. I love it! Thanks for posting.

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  14. Rachel Parker Says:

    This is supposed to be the season of weight LOSS not weight GAIN, haha! These cookies look amazing. I’m generally more of a cupcake baker, but I might give these a spin. I love the combination of salt and chocolate.

  15. The Food Hound Says:

    Oh my heavens, these look tasty! I love salted chocolate ANYTHING!! Just opened up a container of salted dark chocolate coated almonds from Trader Joe’s and I wanted to eat the whole container!! What lovely friends you have to bake for you!! I can’t wait to check out Kathy’s blog, too!

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  18. Jami Says:

    I just made these. They are awesome! Followed the recipe exactly. Sometimes it takes a few times to get the cookie right, but the first time was perfect with these. SO GOOD. I put my dough in the fridge for about an hour before scooping because the dough was a little warm-ish from the warm chocolate mixture and I had a hungry baby to feed anyway. THANKS! Will make the next batch and freeze them into balls for the freezer.

  19. Tim Barker Says:

    Anything with double chocolate in the name has to be good. I shall make them this weekend. I am a vegan though, so I will leave out the eggs and use vegan butter. Can anyone give a good reason why people use eggs in cookies. This is a genuine question

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  21. LT Says:

    These are off the chain! Thank you for finally giving me *the* alternative to choco chip cookies! I can’t wait to make them again and am grateful to have them in my arsenal!

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  25. Jan Says:

    Cookies are delicious … sea salt ruined them … my husband didn’t like the combo at all … neither did I … no sea salt the next time …

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