One Bowl Dark Chocolate Chip Cookies (with sea salt!)
These double dark chocolate cookies have it all: deep chocolate flavor, an addictively chewy center, and the finishing touch of flaked sea salt to balance it all out. And the best part, it's a one bowl, three step mix and you're ready to bake!
Prep and line: preheat your oven to 375°F and line two baking sheets with parchment paper.
Mix all ingredients except chips: add all the ingredients except the chocolate chips to a mixing bowl and mix by hand or with a mixer just until combined. (This is a pretty stiff dough so while it can be mixed by hand, I'd highly recommend a mixer unless you are looking for a workout as it'll take a few minutes to come together even with a mixer!)
Add chocolate chips: add in the chocolate all at once and stir in by hand just until it’s distributed throughout the dough (you can do this using a stand mixer carefully on the lowest setting, but the dough will be too stiff for most hand mixers to work well here).
Scoop and tray: scoop dough into rounds using a scant ¼ cup of dough per cookie (a 2" ice-cream scoop works well here for easy portioning!), and place on a prepared baking sheet at least 2” apart. For an extra hand-made touch, gently press a chocolate chip into the top of each dough ball.
Salt and bake: if using, sprinkle a few crushed flakes of sea salt on top of each cookie. Bake for 9-11 minutes. Chocolate cookies can be tricky to check for done-ness but I recommend looking for a matte, dry surface, and edges that feel set when touch while the centers still feel just a hair under-done for a perfectly chewy texture. (Smell is also a big indicator of doneness, so as soon as you start to smell chocolate wafting through the air, you're probably close to, if not already done).
Knock ‘em down: as soon as you take the cookies out of the oven, knock the tray firmly on the counter or hit it a few times from underneath (this helps to settle the molten batter while it’s still all gooey and give you that nice crackly look - plus it’s great stress management hehe).
Cool, share and enjoy: cool cookies as long as you can keep away from them (which in my case is usually 5 minutes at the most as self control near warm cookies is an oxymoron in my kitchen), then pass them around and enjoy!
Notes
*1Which chocolate chips? I prefer dark chocolate chips in this recipe (I use a combo of Hershey's Special Dark Chips and 60% pistoles from Cacao Barry); the higher the quality, the better in my book, but if Nestle’s semi-sweet chips is what you grew up loving, then definitely stick with those if you like for that extra touch of nostalgia!
*2To salt or not to salt? The sea salt flakes are optional in this recipe as they only serve as a garnish, but I highly recommend them for a perfect salt balance to the sweet chocolate cookie base.
Baking chilled dough: if baking from the fridge or freezer, just tray up the chilled, scooped dough balls on your baking pan, sprinkle with sea salt, and bake according to regular recipe instructions.
Storage: these cookies will keep for a week in an air-tight container at room temperature
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow