Dark chocolate sea salt cookies

These dark chocolate sea salt cookies much like the ones you get from cookie stalls in malls, except better.

There’s no chalky aftertaste and the slightly bitter dark chocolate is perfectly offset by flakes of sea salt.

The cookie crumb itself is a lovely combination of crisp on the outside, light, fluffy and slightly chewy on the inside. All this adds up to mean they're very moreish.

If you love salted chocolate, you'll adore these.

Here's how to make about 25 dark chocolate sea salt cookies.

Instructions

Preheat the oven to 180C (160C fan-assisted).

Put the butter, golden syrup, vanilla and sugar into a large bowl.

Beat together until fluffy.

Add the egg.

Beat again until well combined.

Add the flour and the baking powder.

Mix well.

Add half (100g / 3.5oz) the dark chocolate chips.

Mix through. You should now have a sticky, light dough.

Take 1 tbsp scoops and place, well spaced, on a baking sheet lined with baking paper.

Top with 3 or 4 more of the chocolate chips per cookies.

Bake for 8-10 minutes until they just start to go golden at the edges. Aim to get them out before they’re too browned so that they stay chewy when cool.

While still hot on the tray, top the cookies with more chocolate chips.

Sprinkle with a little salt.

Allow to firm up enough to lift in one piece, then transfer to a wire rack to cool.

Let me know if you make them.

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5 from 1 vote

Dark Chocolate Sea Salt Cookies Recipe

These dark chocolate sea salt cookies much like the ones you get from cookie stalls in malls, except better. There’s no chalky aftertaste and the slightly bitter dark chocolate is perfectly offset by flakes of sea salt.

Prep Time15 minutes mins

Cook Time10 minutes mins

Total Time25 minutes mins

Course: Cookies

Cuisine: American

Diet: Vegetarian

Servings: 25 cookies

Author: Emily Leary

Ingredients

• 130 g (4.6 oz) salted butter softened
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 160 g (5.6 oz) white caster sugar (superfine sugar)
• 1 medium free range eggs
• 235 g (8.3 oz) plain white flour (all purpose flour)
• 1 tsp baking powder
• 200 g (7.1 oz) dark chocolate chips (bittersweet)
• 2 tsp sea salt flakes

Equipment

• Weighing scales
• Measuring spoons
• Large mixing bowl
• Whisk
• Metal mixing spoon
• Parchment/baking paper
• Nonstick baking sheet
• Wire cooling rack

Instructions

• Preheat the oven to 180C (160C fan-assisted).
• Put the butter, golden syrup, vanilla and sugar into a large bowl. Beat together until fluffy.
• Add the egg and beat again until well combined.
• Add the flour and the baking powder. Mix well.
• Stir in half (100g / 3.5oz) the dark chocolate chips. You should now have a sticky, light dough .
• Take 1 tbsp scoops and place, well spaced, on a baking sheet lined with baking paper.
• Top with 3 or 4 more of the chocolate chips per cookies.
• Bake for 8-10 minutes until they just start to go golden at the edges. Aim to get them out before they’re too browned so that they stay chewy when cool.
• While still hot on the tray, top the cookies with more chocolate chips and sprinkle with a little salt.
• Allow to firm up enough to lift in one piece, then transfer to a wire rack to cool.

Video

Notes

The dough in these cookies is really quite flexible. Try different flavours of chocolate chips. You could also try adding a scattering of dried fruit, nuts or seeds.

Nutrition

Calories: 148kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 235mg | Potassium: 83mg | Fiber: 1g | Sugar: 11g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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