Rich Chocolate Cookies with Orange Ginger Sea Salt

As many of you know, I’m a chocolate gal. A chocolate lover. Chocoholic. You get the picture.

Along those lines, I decided it was time for a cookie that not only has chocolate chunks in it, but has a deep chocolate dough, through-and-through, for the ultimate, indulgent, rich chocolate cookie.

There is dark and milk chocolate melted and mixed into the dough; cocoa powder in the dough; and dark and milk chocolate chunks throughout. MmMmM. Oh yes, chocolate firing on all cylinders, indeed.

Good chocolate here is key. As the star ingredients, the better your chocolate, the better your cookie. I buy the giant (17.6oz) Belgian chocolate bars from Trader Joe’s. Ghirardelli chocolate would be good to use as well. I wouldn’t use a low quality than that.

In addition to the chocolate, there is one more key ingredient to these cookies– the sea salt on top. You can absolutely sprinkle the tops with “regular” sea salt. The salt will enhance the rich chocolate flavor in each and every bite of the cookie. But if you’re feeling fancy, or you feel like experimenting, try a sea salt blend, like one of these:

They’re blended salts with herbs, citrus, and flavors intended for use with sweets. I was given these as a gift, but you can find them online. I’ve seen them on etsy and amazon. For example, here’s a ginger orange salt on amazon prime.

You can bake the salt into the cookies, but I like to sprinkle it on top of each one before baking. Then, in each bite of cookie, you can be sure that you’ll get a hint of flavored salt.

On these, I tried different batches with each of the vanilla cardamom, hibiscus, espresso, and orange ginger salts. All were DELICIOUS and added the flavor punch of salt, but the orange ginger was my favorite. The citrus from the orange and the spiciness from the ginger really enhance the chocolate.

Now, all that said, let’s make ’em!

Deep chocolate cookies sprinkled with orange ginger sea salt
Makes about 3 dozen cookies.

9 oz chopped dark chocolate (I used 72% dark)
3 oz chopped milk chocolate
1/2 cup (1 stick) butter
3/4 cup light brown sugar
1/4 cup granulated sugar
3 eggs, large
1 tsp vanilla extract
1/2 tsp sea salt (just regular sea salt here)
1/2 tsp baking powder
3/4 cup flour, sifted
1/4 cup cocoa powder, sifted
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chunks
Orange ginger sea salt

1) Place the 9 oz dark chocolate, 3 oz milk chocolate, and 1/2 cup butter in a microwave-safe bowl. Microwave in 30 second intervals for about 2 minutes, stirring after each 30 second interval. Set this bowl aside.

2) In the bowl of a stand mixer, beat together the brown sugar, granulated sugar, eggs, vanilla, 1/2 tsp regular sea salt, and 1/2 tsp baking powder. Beat with the mixer on a high speed for about 6 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed. The mixture will become a fluffy pale yellow color.

3) While that’s mixing away, sift together the flour and cocoa powder into a small bowl. Once your sugar-egg mixture is done beating, switch to the slowest speed and gradually add in the flour and cocoa. As the flour incorporates, add in the chocolate chunks.

4) Stop the mixer, remove the bowl, and finish mixing by hand with a wooden spoon. You don’t want to over-mix it, so just gently stir the dough until everything is combined.

5) Cover the dough so that it’s sealed airtight. I use press-n-seal– works like magic. Place the bowl in the fridge for at least 1 hour, or up to overnight.

6) When you’re ready to bake, preheat the oven to 350 degrees F. Line your baking sheets with silpat baking mats or parchment paper. Using either 2 spoons or a cookie scoop, scoop the dough out onto the baking sheets, leaving about 2 inches between each cookie.

7) Take the salt and, with a generous pinch, sprinkle some onto each cookie.

8) Bake the cookies for about 9 minutes, or until the edges look just-set but the centers have a bit of shine to them still.

10) Cool the cookies on the baking sheet for about 5 minutes. Then, use a metal spatula to move them to a wire cooling rack.

11) Per always, try at least one warm! Or two. Perhaps one from each batch…it’s really up to you 🙂

Serve these fresh from the oven, or, if you’re saving them for later, allow them to cool completely and then store them in an airtight container. They freeze well too, so stick a few in the freezer to have them on-hand.

If you experiment with salts, leave a comment about your experience below. I’d love to hear what y’all try!

Happy baking!