Cookie Ingredients
- All-purpose flour: Fluff the flour, spoon it into the measuring cup, and level it off with a knife. Avoid packing the flour into the cup.
- Baking soda: Ensure it’s fresh for optimal leavening.
- Sea salt: Use it in the cookie dough and sprinkle some on top of the cookies.
- Cocoa: Dutch process cocoa powder is preferred, but regular unsweetened cocoa powder works too.
- Butter: Use butter at cool room temperature; avoid it being too soft or greasy.
- Sugar: You’ll need granulated sugar and brown sugar.
- Eggs: Opt for large eggs, especially for baking.
- Vanilla extract: Pure vanilla extract yields the best flavor.
- Chocolate: Use a combination of chocolate chips and chocolate chunks for added richness.
How to Store
The cookies can be stored in an airtight container at room temperature for up to 3 days. To freeze baked cookies, place them in a freezer bag or container and store for up to 2 months.
For freezing cookie dough, roll it into balls and arrange them on a large baking sheet. Freeze the baking sheet for 30 minutes or until the dough balls are firm. Then, transfer the frozen dough balls to a freezer bag and freeze for up to 2 months.
When ready to bake, simply remove the desired amount of frozen dough balls from the freezer and place them on a baking sheet. Bake the cookies for an additional 2 minutes; there’s no need to thaw the dough before baking.
Ultimate Chocolate Cookies
These Chocolate Cookies are crafted using cocoa powder, chocolate chips, and chocolate chunks, topped off with a delicate touch of flaky sea salt. This recipe is truly the epitome of chocolate cookie perfection!
PREP TIME15minutes mins
COOK TIME10minutes mins
TOTAL TIME25minutes mins
CUISINEAmerican
SERVINGS33 cookies
Ingredients 1x2x3x
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup cocoa powder , Dutch processed or unsweetened
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup chocolate chunks
- 3/4 cup chocolate baking wafers or big chocolate chunks, for pressing on top of cookies
- Sea salt flakes, for sprinkling on cookies
Cook Mode
Prevent your screen from going dark
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or a Silpat baking mat. Set it aside.
- In a medium bowl, combine flour, baking soda, sea salt, and cocoa, then set aside.
- Using a mixer, blend the butter and sugars until smooth. Add the eggs one at a time, followed by the vanilla extract, mixing until well combined.
- Gradually incorporate the flour mixture into the wet ingredients and beat until just combined. Stir in 1 cup of chocolate chips and 1 cup of chocolate chunks. Use rounded tablespoons to scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies for 8 minutes, then remove the baking sheet from the oven. Quickly press chocolate wafers or large chocolate chunks gently into the tops of the cookies. Return the baking sheet to the oven and continue baking for an additional 2 minutes, or until the cookies are set around the edges but still soft in the center.
- Once baked, remove the cookies from the oven and sprinkle them with flaky sea salt. Allow the cookies to sit on the baking sheet for 3 minutes before transferring them to a cooling rack to cool completely.
Notes
Keep the cookies in a sealed container at room temperature for as long as four days. Alternatively, you can freeze either the baked cookies or the cookie dough. Refer to the post for helpful freezing tips!
Nutrition
Serving: 33g, Calories: 218kcal, Carbohydrates: 28g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 26mg, Sodium: 80mg, Potassium: 104mg, Fiber: 1g, Sugar: 19g, Vitamin A: 205IU, Calcium: 24mg, Iron: 1.4mg