These delectable cones go excellently with homemade ice cream. They even utilize the leftover egg whites!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- 1 cup semisweet chocolate chips
- 3 large eggs
- 1 cup brown sugar
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 1 cup chocolate chunks
- fleur de sel to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- You can use French sea salt or any quality sea salt with a medium-coarse grind.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 115 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.
The cookies came out amazing!
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.
These are so good … I’m already making a deal with myself … if I eat these while exercising, can I eat more?