Just a pinch of salt and Voila!

I like salt on grapefruit.

So did my Grandma Carmen <3

I also like salt on lemon, much to my orthodontists dismay.

But these days I like salt on my cookies.

Say what?

That’s right.

Salt on my cookies, double chocolate cookies with sea salt to be exact.

Just a pinch.

To bring out the rich oh so delicious dark chocolate flavor.

When it comes to chocolate cookies, I think this might be the only way to make them.

Nothing against chocolate chip, they’re good too.

But… I kind of think… forgive me…

I know.

That these are better.

I realize that’s a pretty bold statement, but it’s true.

Double Chocolate and Sea Salt Cookies
A BIG HUGE Thank You & Courtesy to Whipped

  • 1 c. unbleached all-purpose flour
  • ½ c. Dutch-process cocoa powder
  • ½ tsp baking soda
  • ½ tsp kosher salt
  • ¼ lbs (4 ounces) 60%+ bittersweet chocolate, finely chopped
  • ¼ lbs (4 ounces) 60%+ bittersweet chocolate, roughly chopped into ¼” chunks or chips (4 ounces)
  • ½ c. (4 ounces/1 stick) unsalted butter
  • 1 ½ c. organic cane sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • ½ tsp coarse sea salt for sprinkling

Preheat oven to 325 and line 2-3 cookie sheets with parchment paper.

Melt 1/4 lbs finely chopped chocolate with butter in a double boiler or makeshift one
Place heat proof bowl over pot of simmering water, if you don’t have a bowl that fits you can put a heat safe colander over pot and then put bowl inside that.

While chocolate cools sift flour, cocoa powder, salt and baking soda into a large bowl.

In a separate bowl add chocolate, eggs, vanilla and sugar and use a rubber spatula to mix well.   If the bowl you used to melt the chocolate is large enough feel free to use that one to mix.

Add chocolate to flour mixture and use spatula to mix together, next you’re going to use a hand mixer to combine but using a spatula first will prevent the flour mixture from flying all over the place which has been my luck whenever using a hand mixer.

Add remaining chocolate, chopped into chunks, to mixture and combine using spatula or gently with hand mixer.

Once you’ve got your ball of cookie dough, make your best attempt to not eat all the dough raw, this task won’t be easy.  You’ve been warned.

Finally drop tablespoon-ish sized balls onto your cookie sheet and add a pinch to sea salt to the top of your cookies.

Don’t forget that final, crucial and most delicious step.

Bake cookies for 12-14 minutes, rotating at the half way mark.

Remove cookies once edges are set and center still look soft, don’t worry they’ll bake a bit more on the cookie sheet.  This will keep your cookies chewy! And who doesn’t want chewy cookies!?!  No one! That’s who.

Aren’t they pretty?

But really, who cares about pretty these things taste like heaven.  Just a little bit of heaven right there on a cookie sheet.

So in case you’re looking to make anything up to Santa this year, I promise you these treats will turn any potential lumps of coal into pure gold!

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