Decadent Salted Chocolate Fudge Cookies

Name: Decadent Salted Chocolate Fudge Cookies
Total time: 55 min
Yield: 12
Ingredients: nonstick cooking spray; 240 g all-purpose flour; 60 g unsweetened cocoa powder; 1 tsp baking powder; 5 g sea salt; 115 g butter, cut into chunks; 135 g semisweet chocolate chips; 135 g brown sugar; 100 g white sugar; 2 eggs; 1 tsp vanilla extract; 15 g sea salt, or as needed

Indulge in these decadent salted chocolate fudge cookies! They're generously sized, soft, and oh-so rich, with a delightful touch of sea salt for that extra pop of flavor.

55 min

easy

236kcal

calories

32g

carbohydrates

12g

fat

fiber

protein

624mg

sodium

22g

sugar

Dessert American

Ingredients

nonstick cooking spray

240 g all-purpose flour

60 g unsweetened cocoa powder

1 tsp baking powder

5 g sea salt

115 g butter, cut into chunks

135 g semisweet chocolate chips

135 g brown sugar

100 g white sugar

2 eggs

1 tsp vanilla extract

15 g sea salt, or as needed

Directions

Step 1

Preheat the oven to 175°C (350°F). Line two large baking sheets with parchment paper and spray with nonstick cooking spray.

Step 2

In a bowl, combine flour, cocoa powder, baking powder, and 5 g of sea salt.

Step 3

In a saucepan over low heat, melt the butter (3-5 minutes), then add chocolate chips and stir until completely melted. Remove from heat.

Step 4

In a separate bowl, beat brown sugar, white sugar, eggs, and vanilla with an electric mixer until creamy. Gradually add a small amount of the chocolate mixture and stir until well combined. Slowly pour in the remaining chocolate mixture, stirring constantly to prevent curdling the eggs. Gently fold in the flour mixture until just combined; avoid overmixing.

Step 5

Drop six large scoops of batter about 5 cm apart onto each prepared baking sheet.

Step 6

Bake in the preheated oven for 12-14 minutes, or until the cookies have spread and flattened to a diameter of 11 cm or larger, and the tops are crinkled and puffed.

Step 7

Remove from the oven and place the baking sheets on a wire rack. Immediately sprinkle the cookies with sea salt. Let them cool for 18-20 minutes, then use a spatula to transfer the cookies to a serving platter.