I will be honest, these salted double chocolate cookies are nothing special to look at. They aren’t the most photogenic cookie I’ve ever seen. But like most things, substance matters so much more than looks and these cookies are AMAZING. They have the most perfect soft chewy brownie like texture and their deep chocolate flavor with a hint of salt is pretty much everything I could hope for in a chocolate baked good. They also have brown butter, which I adore. I used my favorite cocoa powder for these which you can find here.
I know sometimes it sounds weird to sprinkle salt on a baked good, but it works so well in right instances and this is one. The little bit of salt really amps up the flavor and just adds another dimension to these. I used this great finishing salt on the top of these, which I love. These cookies only have a few ingredients and they were really quick to make.
Salted Double Chocolate Cookies
Ingredients
- 6 tbsp unsalted butter
- 2 1/2 cups confectioners sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp kosher salt
- 2 large egg whites
- 1 large egg
- 1 tsp vanilla
- 8 oz bittersweet or semi sweet chocolate I used Ghirardelli semi sweet mini chips which worked great, you don't want big chips or chunks in there because these cookies flatten out a lot in cooking
- finishing sea salt
Instructions
- Heat the oven to 350 and line a few baking sheets with parchment paper.
- Melt the butter in a small sauce pan over medium until foaming. Swirl the pan while you continue to heat until you see brown flecks in the bottom and it is nicely golden. Immediately pour into a bowl.
- Whisk the confectioners sugar, cocoa powder and salt in another bowl. Whisk the egg whites and egg into the slightly cooled butter along with the vanilla. Add the dry mix to the wet one along with the chocolate and gently mix until combined, breaking up any clumps of cocoa powder, but some small ones are ok.
- Using a medium cookie scoop (I think mine was about 1/2 tbsp or so), scoop out balls of batter/dough (it is kind of in between), leaving 2 inches of space b/c they spread out a lot. Sprinkle with the salt. Bake for 4 minutes, rotate the sheet and bake another 3-4 minutes until they have spread out and look a bit wrinkled and the center is no longer raw.
- Allow to cool fully on cookie sheet before transferring to a plate or container. Try to eat only a few!