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Salted Double Dark Chocolate Cookies

At a recent family reunion I discovered these luscious Salted Double Dark Chocolate Cookies.  They are rich, crispy on the edges yet soft on the inside, with a hint of sea salt.  Can you see that molten chunk of chocolate there?  It’s the ‘Double’ in this cookie’s name.

Salted Double Dark Chocolate Cookies1

Besides how wonderfully delicious these cookies are, they’re super easy to make.  The dough comes together quickly and then can be baked or chilled or frozen.  I rolled the dough into a log and refrigerated it overnight.  However you can freeze the dough in 1-inch balls or in logs, that are sliced and baked according to your needs.  Like two a day for 18 days straight ;)

Salted Double Dark Chocolate Cookies2

I actually baked all three dozen yesterday in my office break room so that I could share them at a Cookie Exchange Party last night.  Twelve of us each brought three dozen cookies and left with a beautiful assortment.

Cookie Exchange Tray

Whether you’re a chocolate lover like me and love the idea of having a treat tucked away in the freezer OR you’re looking for a new cookie to add to your holiday baking, these Salted Double Dark Chocolate Cookies are sure to please.

4.0 from 1 reviews
Salted Double Dark Chocolate Cookies
 
Prep time
Cook time
Total time
 
Serves: 3 dozen
Ingredients
  • 1 cup all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 4 ounces 60%+ bittersweet chocolate, finely chopped
  • 4 ounces 60%+ bittersweet chocolate, roughly chopped (1/4-inch chunks)
  • ½ cup unsalted butter (1 stick)
  • 1½ cups sugar
  • 2 large eggs, beaten
  • 1 tsp. vanilla
  • ½ tsp. large flake sea salt
Instructions
  1. Preheat oven to 325 degrees. Line 3 baking sheets with parchment paper.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt. Reserve.
  3. In a small bowl, melt 4 ounces finely chopped chocolate with butter. Can either use the double boiler method over hot water or microwave at 50% power in 30 second intervals; stirring after each until melted. Transfer to a large bowl and add the sugar, eggs and vanilla. Using a mixer, beat at medium speed until well combined.
  4. Reduce speed to low and gradually add in the flour mixture. Slowly stir in roughly chopped chocolate.
  5. Dough can be rolled into 1-inch balls or formed into logs and sliced. Place 2-inches apart on baking sheets. Sprinkle a pinch of coarse sea salt on top of each cookie.
  6. Bake for 12 minutes, rotating sheets halfway through - from front to back and top to bottom.
  7. Allow to cool completely on sheets.
Notes
Use good quality chocolate. I used Ghirardelli 60% Bittersweet Bars.
Dough can be frozen in balls or logs for up to two months. Simply slice and bake desired quantity. If baking from frozen dough add a minute or two to baking time.

Cookie Exchange Selfie

Take twelve ladies out of their normal work environment, feed them, serve them wine and chocolate and get ready for the stories to start flowing.  Good times had by all.  Can’t wait for next year girls.

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