A scrumptious combination of rich chocolate cookies with French sea salt (fleur de sel). The best mix of salty and sweet!

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
48
Yield:
4 dozen
Advertisement

Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

    Advertisement
  • Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.

  • Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.

  • Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.

  • Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

Cook's Note:

You can use French sea salt or any quality sea salt with a medium-coarse grind.

Nutrition Facts

124 calories; protein 1.7g 3% DV; carbohydrates 16.3g 5% DV; fat 6.6g 10% DV; cholesterol 21.8mg 7% DV; sodium 114.7mg 5% DV. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2019
My only change was substituting more chocolate chips for the chunk chocolate because it was 20 degrees and I didn't want to go out! Delicious cookie. Very rich and very chocolatey. I used a small cookie scoop -- 1" I think -- and wish I'd made them even smaller. Baked 3 dozen and froze another 2 dozen. My husband loved them. Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2019
My only change was substituting more chocolate chips for the chunk chocolate because it was 20 degrees and I didn't want to go out! Delicious cookie. Very rich and very chocolatey. I used a small cookie scoop -- 1" I think -- and wish I'd made them even smaller. Baked 3 dozen and froze another 2 dozen. My husband loved them. Read More
Rating: 5 stars
10/06/2020
These cookies are phenomenal!!! I am neither a cookie person nor a chocolate person and I had made 4 batches (#s 2, 3, and 4 at the unanimous request of my daughter's softball team) before I actually tried one. I'm so glad I did. They're amazing. I only let them cool on the cookie sheets for 2 minutes and they come out soft and chewy. Just perfect. I was the cookie mom before, but now I'm THE cookie mom. Thanks so much for this recipe. Don't change a thing. Read More
Rating: 5 stars
01/21/2019
These are so good... I'm already making a deal with myself if I eat these while exercising can I eat more? Read More
Advertisement
Rating: 5 stars
01/27/2019
The cookies came out amazing! Read More
Rating: 5 stars
01/23/2019
These are a new favorite very chocolatey. I did not sprinkle with salt and next time I will probably reduce the salt in the dough by half as they were a bit salty for my family's taste. Instead of the chocolate chunks I mixed in crushed toffee candy and cooked a bit longer for a crisper cookie. These are great with coffee/tea on their own and packed in lunches. Read More
Advertisement