Guilty Pleasures: Dark Chocolate Sea Salt Cookies

There really is nothing like a chocolate chip cookie. Having a warm, freshly baked chocolate chip cookie with an ice cold glass of milk is truly one of my favorite things in the world. I always am on the look out for how to shake up my classic chocolate chip cookie recipe, and of course came across an interesting one on Instagram. Another blogger from Australia that I follow, @thaliaho, has first of all, a beautiful blog, but most importantly, and insanely delicious chocolate chip cookie recipe that I’ve been playing around with for the past 6 months. Her recipe from her blog is what this is based off of, with a few modifications. For everyone I’ve given these cookies to, they are obsessed, and they are definitely a staple in my baking repertoire now. Let’s dive in.


Equipment Needed:

  • A medium sized bowl
  • A stand mixer or hand mixer + larger bowl
  • Cookie sheets
  • Parchment paper

What you’ll need:

  • 2 3/4 cups + 1 tablespoon all-purpose flour (this is weird but it was converted from grams!)
  • 1 ½ teaspoons baking powder
  • 1 teaspoon finely ground coffee grounds (or instant coffee powder is even better)
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup + 2 tablespoons of unsalted butter, cubed and at room temperature (2 sticks, plus a little of a 3rd stick)
  • 1 3/4 cups granulated sugar
  • 1 1/4 cups brown sugar
  • 2 medium eggs, at room temperature
  • 1 tablespoon vanilla bean extract
  • 14 ounces dark chocolate, roughly chopped
  • Flakey salt (like kosher or flakey sea salt), for final sprinkling


  1. In a medium sized bowl, whisk together the flour, baking power, coffee, baking soda, and salt until combined. You can set this aside for now.
  2. In the larger bowl, cream together the butter, granulated sugar, and brown sugar, for a few minutes until they are completely combined and have a light fluffy texture. Using a rubber spatula, scrap down the bowl. Then, add the eggs, one at a time, until fully combined. Add the vanilla after the eggs. Mix together and then scrape down the bowl again. The original recipe notes that it should be light in color.
  3. Slowly add the dry ingredients while the mixer is on low speed (like the lowest, or you’ll have flour all over your countertop). I typically do this with a 1/4 cup measure and do it little by little. Once you see that the dry and wet ingredients have fully blended together, turn off the mixer. One great piece of baking advice that I always remember is to never over-mix something with flour in it. It makes your baked goods dense (in a bad way). So mix just until everything is combined, then switch that sucker off. 

    the beautiful dough ready for it’s sweet marriage to choco
  4. Roughly chop all of the chocolate. Make sure its not finely chopped. You want nice big chocolate chunks. It helps to make the cookies super chocolately and awesome. Dump all of the chocolate into the bowl, and stir/fold it in with a rubber spatula (or with your hands!).
  5. Once all combined, stick the bowl of dough in the fridge for at least 30 minutes. I typically like to leave it for 3-4 hours or more. This is a MUST with this recipe. It won’t turn out right unless the dough has had time to harden up in the fridge. big_1474941536_image
  6. Pre-heat the oven to 355 degrees. Line two baking sheets with parchment paper (if you don’t have parchment, just grease two cookie sheets with non-stick spray or butter). Scoop the cookies evenly onto a sheet, sprinkle each cookie with a pinch of flakey salt, and bake for 9-11 minutes. Note from original recipe: if you want flatter, bigger cookies, at minute 8 of baking once the cookies start to really puff up, take the cookie sheet and give the bottom a little tap on the rack in the oven. This will deflate the cookies a bit and make them look really pretty. 

    disclaimer: a lot of cookie dough was consumed during the baking process. I didn’t feel great after eating so much cookie dough. But it was damn delicious. 
  7. Under-bake these a little. As soon as they get a little golden brown around the edges, take them out and let them rest. Freshly out the oven, take your flakey salt and sprinkle a pinch onto each cookie. I promise, this totally makes the whole cookie.
hello little beautifuls

These are such a crowd pleaser and a total guilty pleasure of mine. I hope you guys enjoy as much as I do. It’s worth turning on the oven during the summer because they pair perfectly with a night sitting in A/C watching your fav show (currently for me, Brooklyn 99).

happy eating!


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