Dark Chocolate Sea Salt Cookies (For When You Want to Impress Without Trying Too Hard)

These are not your average chocolate chip cookies. These are rich, moody, melt-in-your-mouth cookies that mean business.

With crisp edges, gooey centers, and just the right sprinkle of sea salt, these cookies strike the perfect balance between sweet and sultry. They’re simple to make, a little fancy thanks to the dark chocolate, and they freeze like a dream—if they make it that far.

Ingredients

• 2½ cups all-purpose flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1 cup unsalted butter, room temperature

• 1½ cups brown sugar

• Granulated sugar (optional, if you like a sweeter bite)

• 2 eggs, room temperature

• 3 tsp vanilla extract

• 1½ cups dark chocolate chips (60% cacao or higher)

• Sea salt flakes, for topping

How to Make Them

Step 1: Prep the Dry Stuff
In a large bowl, sift together the flour, baking soda, and baking powder. Set aside while you get to the fun part.

Step 2: Cream the Butter and Sugar
In a stand mixer or with a hand mixer, beat the butter and brown sugar on medium for 3–5 minutes until light and creamy.
Add eggs one at a time, mixing well after each. Add vanilla and beat for another 2–3 minutes.

Step 3: Mix It All Together
Turn your mixer to low and gradually add the dry ingredients. Mix until just combined—don’t overdo it.
Fold in the dark chocolate chips (and a little granulated sugar if you want to sweeten the deal). Mix for 5–7 minutes until well combined.

Step 4: Chill That Dough
Wrap the dough in plastic wrap and refrigerate for 24–36 hours. Trust Loretta—this step gives you depth of flavor and the perfect texture.
No time? Chill for at least 1 hour in the freezer before baking.

Step 5: Scoop and Sprinkle
Preheat oven to 350°F. Line baking sheets with parchment paper.
Scoop dough using an ice cream scoop or large spoon and place on prepared sheets.
Top each dough ball with a pinch of sea salt flakes. Don’t skip this—it’s what makes people think you went to pastry school.

Step 6: Freeze Briefly and Bake
Pop the trays into the freezer for an hour (yes, again). Then remove and let sit for 10 minutes before baking.
Bake for 12 minutes, or until the edges are golden and the centers still look a little soft—they’ll set as they cool.

Step 7: Cool and Serve
Let the cookies cool on the tray for a few minutes before transferring to a wire rack.
Serve warm with milk, coffee, or just straight off the pan like a renegade.

Aunt Loretta’s Notes

• Use dark chocolate chips or chop a high-quality bar for pockets of molten chocolate.

• Want crispier cookies? Bake an extra 2–3 minutes.

• Dough freezes beautifully—just scoop, salt, and store in a freezer bag. Bake straight from frozen.

• These make a great gift, if you’re the kind of person who gives cookies instead of keeping them all to yourself.