These 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, one step mix and you're ready to bake!
1cupdark chocolate chips, pistoles, or chopped chocolate
Flaked sea salt(for garnish, see notes)
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 2 tablespoons of dough per cookie (an 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!
Test Kitchen Tips
If baking from the fridge or freezer, just tray up the chilled dough balls on your baking pan and bake according to regular recipe instructions.
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.
I prefer dark chocolate chips in this recipe; 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!
⭐ Did you try this tasty recipe? ⭐Please give it a ⭐ rating in the recipe card or leave a comment at the bottom of the page to help others find this sweet recipe. I’d love it if you'd share your treats (literally and electronically!), and tag @mint.and.mallow.kitchen on Instagram or Facebook so I can see your beautiful bakes! Xo, Jocelyn