These cookies are for serious chocolate people. Deep, dark, almost brownie-like. Crackly tops. Melty centers. A sprinkle of flaky salt on top to make everything sing. Dangerous doesn’t begin to cover it.
Cream Butter & Sugars
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes).
Add Eggs & Vanilla
Add eggs one at a time, beating well after each. Mix in vanilla.
Mix Dry
Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.
Combine
Gradually add dry ingredients to wet. Mix until just combined (don’t overmix).
Fold in dark chocolate chunks.
Scoop & Top
Scoop 2-tablespoon balls of dough onto baking sheets (2 inches apart).
Sprinkle each cookie lightly with flaky sea salt.
Bake
Bake 10-12 minutes until edges are set and tops are crackly (centers will look slightly underdone — that’s fudgy perfection).
Cool & Serve
Cool on baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Summary
Prep Time: 15 min | Bake Time: 12 min | Total: 27 min
Yield: 18-20 cookies | Difficulty: Easy
Storage Notes
Airtight container: 5 days at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2 minutes). These cookies are actually better the next day — flavors deepen overnight.
