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Crisp-edged, chewy inside chocolate sea salt cookies made from an easy scoop dough, topped with melted chocolate and sparkling sea salt.
The dough for these buttery chocolate sea salt cookies can sit in the refrigerator until you’re ready to bake them (one reason to love drop cookies).
They’re doubled up on chocolate, with both chocolate chips and melted chocolate in the dough, and then the baked cookies get an extra dip in more melted chocolate.
You have to admit they look so pretty and festive decorated with crunchy sea salt crystals that look like delicate, tiny snowflakes.
I’ve been keeping little dishes of my favorite Maldon salt in the kitchen and dining room, to sprinkle on finished dishes for an extra spark of flavor and crunch.
It’s at the point that I find myself garnishing my morning oatmeal too – the smoked Maldon is especially nice with maple syrup and toasted nuts. Sometimes it’s the little things…
I hope the holiday season is especially sweet and unexpectedly sparkling for you and yours!
More simple and decadent chocolate recipes:
- Olive Oil and Cocoa Brownies
- Ultimate Chewy Chocolate Chip Cookies
- Glazed Brown Sugar Brownies with Flaked Sea Sat
Double Chocolate Sea Salt Cookies
- 8 ounces (225 g) bittersweet chocolate, chopped
- ½ cup (120 g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 8 tablespoons (113 g) butter, room temperature
- 1 cup (240 g) granulated sugar
- ½ cup (110 g) brown sugar
- 4 large eggs, at room temperature
- 5 ounces (150 g) chocolate chips, dark or semisweet
- 8 ounces (225 g) bitter or semisweet chocolate, chopped
- Flaky sea salt, such as Maldon
- Put the chocolate in a heatproof bowl. Bring a saucepan of water to a simmer. Set a heatproof bowl over the pan, making sure the water doesn’t touch the bottom of the bowl. Stir until chocolate is melted and smooth. Set aside to cool slightly.
- Whisk the flour, baking powder and salt together in a small bowl.
- Beat butter and both sugars in a heavy duty mixer until lightened and fluffy, about 5 minutes on medium speed. Add the eggs, one by one until combined.
- Reduce mixer to low and slowly add the melted chocolate. Stir in the flour mixture and chocolate chips. Cover the bowl and chill until the dough is firm and scoopable, at least one hour.
- Arrange racks in thirds and heat oven to 350 (175 C) degrees. Line two large baking sheets with parchment paper.
- Drop heaping tablespoons of dough onto the pans, spaced 2 inches apart (the cookies will spread). Bake 12-15 minutes, or until edges of cookies are set and center still somewhat soft. Cool on rack 2 minutes, then transfer with a spatula to racks to cool completely.
- To glaze the cookies, melt the chocolate in heatproof bowl over a pan of simmering water, stirring until melted and smooth. Dip one half of each cookie into the chocolate, then set on a rack or a parchment-lined pan. Sprinkle the cookies with salt and cool until set.
Karen’s Notes and Tips
- Glaze the cookies and let them set before serving or packing.
- They look and taste best if enjoyed within a day or two.