This is a baked variation of the well-known hot appetizer. To taste, add or subtract cayenne.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 12 cookies |
Ingredients
- nonstick cooking spray
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup butter, cut into chunks
- ¾ cup semisweet chocolate chips
- ⅔ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon sea salt, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper and spray with cooking spray.
- Combine flour, cocoa powder, baking powder and 1/2 teaspoon sea salt in a bowl.
- Place butter in a saucepan over low heat and cook until melted, 3 to 5 minutes. Add chocolate chips and stir until completely melted. Remove from the heat.
- Combine brown sugar, white sugar, eggs, and vanilla extract in a bowl and beat with an electric mixer until creamy. Pour a small amount of the chocolate mixture into the egg mixture and stir until well combined. Slowly add remaining chocolate mixture, stirring constantly so the eggs don’t curdle. Fold in the flour mixture until just combined. Do not overmix.
- Drop 6 large scoops of batter about 2 inches apart onto each of the prepared baking sheets.
- Bake in the preheated oven until cookies have spread and flattened to a diameter of 4 1/2 inches or larger, and the tops are crinkled and puffed, 12 to 14 minutes. Immediately sprinkle with sea salt.
- Place baking sheets on a wire rack and cool for 18 to 20 minutes. Remove cookies with a spatula onto serving platter.
Nutrition Facts
| Calories | 236 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 624 mg |
| Sugars | 22 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is very good as is. I let it rest for a bit and as it cooled off the dough started to get some consistency. You can scoop it well without trouble. I honestly feared I would have dough disaster but nope. If it suits you better, put the dough in the fridge for a few minutes. I used kosher salt and it was just fine. Do watch your oven as the cookies may dry if slightly over baked. Will make it again hands down!
I made these almost exactly as the recipe says but I only had half a stick of butter so I substituted coconut oil for the other half. They still came out shiny n crinkly. 12 min was perfect with ice cream scoop sized balls. I chilled the dough for 30 min first. Brownie-like batter, very sticky. Had to keep spraying scoop w/coconut oil. Delicious and super gooey!
This is so tasty! I’ve been searching up the perfect recipe, then this came up! I’m still pretty young, but these are easy and fun and my younger siblings love them!
Followed the recipe exactly, except for using a smaller scoop. The dough was so soft I was concerned that it wouldn’t even hold the shape of the scoop and I’d end up with the dough spreading into one large pan cookie. I decided to chill the cookie sheets with the liners, as well as the bowl of dough. About 10 minutes later the dough scooped easily and held it’s shape. The cookies were perfectly done in 12 minutes. I used the fine grinder to add some Himalayan salt. It didn’t seem like a lot stuck to the cookies but the taste was perfect with just that little bit. I did not grease my sheet liners but had no problem removing the cookies. I ended up with 24 awesome cookies.
It was delish!! I made a double batch of them, and with the scoops I had it made 36 cookies. I made a few adjustments with what I had in the house: I used Dutch process cocoa (Turned out great!) and I added about 1/2 cup of chocolate chips to the batter. Loved the chocolate overload! Last note: Make sure you do spray the baking sheets like stated, as I didn’t and… it was a struggle to get them off to say the least! All in all they tasted great, I definitely will be making them again!
Scrumptious! I scooped with a 1 oz scoop- made 18 perfect cookies!
Very good!
omg i love these cookies they stayed fudgy in the middle even after I left them out for like an hour or 2. it was ramadan when I made them last so they had to stay out so that I could eat them at 8 because I was fasting
Tastes like brownies!
Will make again but no salt…too salty, could feel my blood pressure rise! lol!
Made as per recipe. Sure as heck beats the pants off an Oreo! They didn’t look like they spread out as much until after they were cooled so even if they look puffed up they will settle down as they cool.
I thought these were great. My 11 year old son disagreed. But everyone else like them. Something a little different but good.
These were addictive. I could not stop eating them. Thank you for sharing the recipe.
Wasn’t impressed. Very think cookie. Was thinking it would be thinker and fudgy.
Yummy!!!
these were delicious!
Addictive!
These are amazing. ALL OF THE SALT. Super good. I added a bit extra chocolate chips
Meh. I tried a variety of ways to do this – adding the salt before baking, adding the salt after baking, and adding no salt. They were okay, nothing special. I won’t be making them again.
Loved this recipe. Super easy and delicious when you’ve got the munchies. Thank you!
These are absolutely the best chocolate cookie I have ever made!!! Thank you for this fantastic recipe.