A sophisticated chocolate cookie featuring dark chocolate, sea salt, and butter-forward flavors with crispy edges and a fudgy center. This recipe delivers restaurant-quality results with simple, high-quality ingredients and precise technique.
For the best texture, serve cookies at room temperature or slightly warm. For crispier edges, bake an additional 1-2 minutes; for fudgier centers, reduce baking time by 1 minute.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
Ingredients
Scale
Measurement units
- 200 g unsalted butter
- 150 g dark chocolate (70% cocoa)
- 200 g granulated sugar
- 100 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 225 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 tsp baking soda
- 1 ½ tsp fleur de sel (or sea salt)
- 100 g dark chocolate chunks (70% cocoa)
Ingredients
Scale
Measurement units
- 200 g unsalted butter
- 150 g dark chocolate (70% cocoa)
- 200 g granulated sugar
- 100 g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 225 g all-purpose flour
- 25 g unsweetened cocoa powder
- 1 tsp baking soda
- 1 ½ tsp fleur de sel (or sea salt)
- 100 g dark chocolate chunks (70% cocoa)
Instructions
Chop the chocolate
Chop the dark chocolate (150 g) into small pieces and set aside.
Equipment: knife, cutting board
Melt butter and chocolate
Melt the butter (115 g) and chopped chocolate together in a heatproof bowl over simmering water, stirring occasionally until completely smooth.
Remove from heat and let cool.
Equipment: heatproof bowl, saucepan, spoon
Combine sugars
Whisk together the granulated sugar (100 g) and light brown sugar (100 g) in a separate bowl until combined.
Equipment: bowl, whisk
Add eggs and vanilla
Add the eggs one at a time to the melted chocolate mixture, whisking well after each addition.
Whisk in the vanilla extract (1 tsp).
Equipment: whisk
Combine chocolate and sugar mixtures
Pour the chocolate mixture into the sugar mixture and whisk until fully combined.
Equipment: whisk
Sift dry ingredients
In another bowl, sift together the all-purpose flour (140 g), cocoa powder (30 g), baking soda (½ tsp), and 1 teaspoon of the fleur de sel (1 tsp).
Equipment: bowl, sifter
Fold in dry ingredients
Fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
Equipment: spatula
Add chocolate chunks
Fold in the dark chocolate chunks (100 g) gently until evenly distributed throughout the dough.
Equipment: spatula
Chill the dough
Cover the dough with plastic wrap and refrigerate (or up to 24 hours for deeper flavor).
Equipment: plastic wrap
Preheat oven and prepare baking sheets
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper.
Equipment: oven, baking sheets, parchment paper
Shape cookies
Scoop the dough into 12 equal portions (about 50g each) and place them 3 inches apart on the prepared baking sheets.
Equipment: cookie scoop, baking sheets
Add finishing salt
Sprinkle the remaining 0.5 teaspoon of fleur de sel (½ tsp) evenly over the top of each cookie.
Bake cookies
Bake until the edges are set and slightly crispy but the centers still appear slightly underbaked.
Equipment: oven
Cool cookies
Remove from the oven and let the cookies rest on the baking sheet before transferring to a wire rack.
Transfer to a wire rack to cool completely.
Equipment: baking sheet, wire rack
Before you cook
Cook notes
- • Store cooled cookies in an airtight container at room temperature for up to 5 days.
- • For the best texture, serve cookies at room temperature or slightly warm.
- • For crispier edges, bake an additional 1-2 minutes; for fudgier centers, reduce baking time by 1 minute.
- • Cookie dough can be prepared up to 2 hours ahead and refrigerated before baking.
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