Can I use regular table salt instead of flaky sea salt?

While you can, the flaky sea salt provides a much better flavor and texture. The large crystals offer a burst of saltiness that complements the dark chocolate perfectly. Table salt can be too intense and doesn't melt as nicely on the cookie.

What kind of dark chocolate is best for these cookies?

I recommend using a dark chocolate with a cacao percentage between 60% and 70%. This provides a good balance of bitterness and sweetness. You can use chocolate chunks, chips, or even chop up a dark chocolate bar.

Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature slightly before scooping and baking. You can also freeze the dough balls for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

My cookies are spreading too thin. What am I doing wrong?

This can happen if your butter is too soft or if your oven is too hot. Make sure your butter is softened but not melted. You can also try chilling the dough for 30 minutes before baking. Also, double-check your oven temperature with an oven thermometer to ensure it's accurate.

How do I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them extra fresh, you can add a slice of bread to the container. The bread will absorb any excess moisture and help keep the cookies soft.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts, pecans, or almonds would be a delicious addition. Fold them into the dough along with the chocolate chunks or chips.

Cookies

dark chocolate sea salt cookies: a symphony of sweet and salty

By:

WordofMany

Published:

21 Oct 2025

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I still remember the first time I tried a dark chocolate sea salt cookie. It was at this little bakery downtown. The combination was pure magic. Seriously, what is better than getting a cookie with a cup of coffee on a rainy day? This cookie, warm from the oven, with its bittersweet chocolate melting on your tongue, followed by the surprising pop of sea salt...it’s pure bliss. Ever since then, I've been obsessed with recreating that perfect balance of flavors at home. And after countless batches and tweaks, I think I’ve finally nailed it. This recipe is more than just a list of ingredients; it's a journey to cookie perfection. Okay, that was a bit much. But you get my point!

The beauty of these cookies lies in their simplicity. You don't need fancy equipment or hard-to-find ingredients. Just a few pantry staples, a good quality dark chocolate (I'm partial to Ghirardelli, personally), and some flaky sea salt (Maldon is my go-to). The key is to not overbake them. You want them to be slightly soft in the center, with crisp edges and a fudgy interior. Trust me on this one. I used a 60% cacao chocolate for the ones I tested but I feel like 70% is the sweet spot for these cookies.

Baking is something of a science, isn’t it? But don't let that intimidate you! This recipe is foolproof, even if you're not a seasoned baker. And even if you're not a fan of dark chocolate (gasp!), I urge you to give these a try. The sea salt really balances out the bitterness and creates a symphony of flavors that will have you reaching for another...and another...and another. So, grab your apron, preheat that oven, and let's get baking! I promise, you won't regret it. Well unless you burn them. Don't do that!