Sea Salt Double Chocolate Cookies made with rich milk chocolate freshly chopped and fleur de sel make a decadent cookie you will not resist.
When we were kids we went to a summer camp and once in a while the camp took us took a swimming pool. While most kids would love the pool, we did, but we had our own pool, we loved that we could get hot fresh cookies at this public pool.
Chocolate Chip Cookies, Peanut Butter Cookies, disgusting Oatmeal Raisin Cookies and my sisters favorite Double Chocolate Chip Cookies. They were always so ooey gooey, the chocolate still melting and the cookies hot. Kind of like the cookies from Middle School and High School in the blue and white paperbag, those chocolate chip cookies were what got me through school.
When I made these Sea Salt Double Chocolate Cookies, I was baking them because of my new favorite ingredient in cookies, milk powder. It wasn’t until my sister had a one six cookies that it dawned on us that they were just like those amazing double chocolate cookies we had as children. Bar the sea salt. But sea salt makes everything better, as an adult anyways 😉
1 Cup of Unsalted Butter (2 Sticks), at room temp.
3/4 Cup of Brown Sugar
1/2 Cup of Granulated Sugar
2 Large Eggs, at room temp.
1 tbsp Real Vanilla Extract
1 2/3 cup AP Flour
1/2 cup Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 tsp Salt
1 tbsp Cornstarch
1 tbsp Milk Powder
1 cup Chopped Milk Chocolate or Chips
1/2 cup Mini Semi Sweet Chocolate Chips
Fleur De Sel Sea Salt for Sprinkling
In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 9-12 minutes. Sprinkle more sea salt on top if desired.