The rich flavor of chocolate shines in these soft and gooey chocolate chip cookies, enhanced with just a pinch of coarse sea salt.

Recipe Summary test

prep:
15 mins
cook:
7 mins
additional:
20 mins
total:
42 mins
Servings:
24
Yield:
2 dozen cookies
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a heatproof bowl over a double boiler, melt chocolate and butter until smooth. Turn off the stove and let chocolate sit over warm water.

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  • Combine flour, baking powder and salt and mix to combine. In another bowl, mix together sugar and eggs, combine thoroughly with a whisk and slowly add the warm chocolate mixture. Stir to combine. Add vanilla extract and mix. Stir in flour mixture. Cool for a few minutes (if batter is warm, chocolate chips will melt). Stir in chocolate chips. Chill for 10-15 minutes.

  • Pre-heat oven to 350 degrees. Scoop rounded tablespoons of batter and place on baking tray. Sprinkle each cookie lightly with a pinch of sea salt. Bake at 350 degrees for approximately 7-8 minutes until the outside looks slightly cracked. Be very careful not to over bake cookies because they will continue to bake as they cool once removed from the oven. Cookies should be soft and gooey in the center.

For a chunky and different twist add one of the following:

--3/4 cup toasted pecans or pistachios

--1/4 cup chopped candied ginger

--1/3 cup sweetened coconut

Nutrition Facts

102 calories; protein 1.5g; carbohydrates 11.9g; fat 6.4g; cholesterol 18mg; sodium 475.3mg. Full Nutrition
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Reviews (57)

Rating: 1 stars
11/14/2011
I was excited to try a new recipe, but nothing about these turned out. I have made hundreds of different cookies and this is the only recipe to ever be a complete failure. Read More
(58)
Rating: 5 stars
11/04/2011
Delicious hot from the oven! The sprinkling of sea salt really enhanced the chocolate flavor. Read More
(31)
Rating: 5 stars
11/17/2011
These came out exactly as stated in the recipe. I was worried because the batter was so gooey but once you refrigerate it it scoops fairly easily. I added pecans and the nuts and the salt really added a nice touch. They are very soft and gooey inside, almost undercooked but more like gooey melty chocolate. I am not a dark chocolate fan but these were delicious. Read More
(16)
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Rating: 5 stars
11/17/2011
these were wonderful! the addition of sea salt (I used Maldon) and added toasted pecans in a batch as well. These are delicious!! Read More
(12)
Rating: 5 stars
11/21/2011
Loved these cookies, and so did the friends I shared them with. Everyone wanted the recipe. My only change was to eliminate the chocolate chips added at the end, and instead, added 1 cup Heath Toffee bits and 1 cup chopped pecans. Soooo yummy! Read More
(12)
Rating: 5 stars
12/02/2011
HEAVENLY!! These cookies are simply perfect. The only changes I made was omitting the sea salt and chilling them for 30 minutes or longer. I had no problems with the consistency of the cookie batter. By far my most favorite cookie now; hard to stop after eating just one. Read More
(9)
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Rating: 4 stars
11/22/2011
These were very, very rich! They were easy to make and I followed the recipe exactly. These cookies are best eaten warm, when the cookie inside is gooey. Once they cool they are like a truffle candy! If you're looking for a crisp cookie this is NOT the cookie for you. Read More
(9)
Rating: 4 stars
11/20/2011
Very Good, def needs alot of milk on the side. I had to use 1/2 cup of flour and finally got a great consistency. Also had to wait until COMPLETELY cooled to get them off cookie sheet without ruining the finish of them. Read More
(8)
Rating: 5 stars
12/07/2011
I was a little apprehensive to try these but they turned out perfect...they were a hit with my family. I think you have to not panic because they are gooey in the middle they are suppose to be that way..yummy!!!..don't over bake them :) Read More
(7)