Cookies

Sweet & Salty Double Chocolate Cookies

Hello hello! You guys, I have a brand new favorite cookie – no joke. This is my favorite cookie I’ve ever made or even tasted, and I’m so happy to be sharing it with you today! This isn’t just a regular double chocolate cookie… it has delicious flaked sea salt in the recipe itself and sprinkled on top of each individual cookie. It’s the perfect blend of sweet and salty, and always leaves you wanting another!

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I love how these cookies bake with little cracks in them… makes them even easier to break apart and enjoy! These are the ideal type of cookies to dunk in a glass of milk.

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I recommend whipping up a batch or two of these for any Christmas parties or festivities coming up in the next few weeks. They’re definitely a crowd-pleaser, and easy to make! I’m sure Santa would love coming down a chimney to a plate of these…

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They’re absolutely irresistible! Go try ’em and see for yourself. Happy baking!

xx

Juliet

Sweet & Salty Double Chocolate Cookies

Inspired by The Baker Chick

Prep time: 15 minutes (plus one hour chilling time)

Cook time: 13 minutes

Yield: 18 cookies

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 sticks butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/2 cups semi-sweet or dark chocolate chips
  • Flaked sea salt

To bake

  1. In a medium bowl, combine your flour, cocoa powder, cornstarch, baking soda, and salt, and set aside.
  2. In the bowl of a stand mixer, combine the butter and both sugars well. Add in the egg and vanilla and mix in until smooth, for about a minute.
  3. Slowly add in the dry ingredients, and mix until just combined – don’t mix too much. Fold in the chocolate chips!
  4. Scoop 2-inch balls of dough onto a cookie sheet, and place the sheet in the freezer for an hour.
  5. Preheat your oven to 350*F, and sprinkle the cookies liberally with sea salt. Bake for 13 minutes, or until the edges have set. Let cool, and enjoy with a tall glass of milk!
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