Dreamy salted dark chocolate cookies with soft, brownie-like centers and crisp edges. Made with two types of cocoa powder for BEST chocolate flavor!
- 1 cup (125g) all-purpose flour (spoon & leveled)
- 1/3 cup (26g) natural unsweetened cocoa powder*
- 1/3 cup (26g) Hershey’s special dark cocoa powder*
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
- 1 cup (180g) semi-sweet or dark chocolate chunks and/or chips, plus a few more for topping*
- sea salt for sprinkling
- Whisk the flour, cocoa powders, baking soda and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Switch to high speed and beat in the milk, then the chocolate chips. The cookie dough will be sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3 days. Chilling is mandatory for this cookie dough. I always chill mine overnight.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes– if the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll balls of dough, about 2 Tablespoons of dough each, into balls. Place on the baking sheets and sprinkle with a little sea salt.
- Bake the cookies for 10 minutes. My oven has hot spots and yours may too- so be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. During this time, you can press a few more chocolate chips/chunks into the top of the warm cookies– this is just for looks. You can also sprinkle with a little more sea salt as well. The cookies will slightly deflate as you let them cool. Transfer to cooling rack to cool completely.
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here is how to freeze cookie dough.
- Cocoa Powder: If you can’t get your hands on Hershey’s special dark cocoa, you can use 2/3 cup of natural unsweetened cocoa powder instead. Do not use purely dutched cocoa in this recipe because you need the acid in natural cocoa. However, I’ve gotten some questions from non-USA readers who cannot get their hands on natural cocoa powder. Easy fix! Just bake death by chocolate peanut butter chip cookies instead. You can used dutched cocoa! And add sea salt on top.
- Chocolate Chips & Chunks: I used a mix of chocolate chips and chocolate chunks. You can use all chocolate chips, all chocolate chunks, or a mix of both.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: dark chocolate cookies, salted chocolate cookies