Dark Chocolate and Sea Salt Cookies

Oh, sweethearts, gather ‘round, because Aunt Loretta’s got a cookie recipe that’ll make your heart sing and your neighbors jealous. Now, I don’t like to play favorites, but these dark chocolate and caramel cookies—well, they’re the kind of treat that can settle family feuds and win over even the pickiest eaters. They’re rich, gooey, and just the right amount of indulgent, like a little black dress but for your taste buds.

Let me tell you, this recipe didn’t come from a fancy cookbook or some internet guru. No, this one came from years of tinkering in the kitchen, trying to make something that tastes like a warm hug on a cold day. These cookies are perfect for impressing a new neighbor, cheering up a friend, or sneaking into the pantry when no one’s looking. And the best part? They’re as easy to make as they are to devour.

So, grab your apron, darling, because we’re about to whip up some magic. And if anyone asks, you can tell them it’s Aunt Loretta’s secret recipe—because in this kitchen, secrets are made to be shared (just don’t tell my sister, Loreen). Let’s bake!

 

Ingredients:

• 2.5 cups All-Purpose Flour

• 1 cup Butter (room temperature)

• 1 teaspoon Baking Soda

• 1 teaspoon Baking Powder

• 1.5 cups Dark Chocolate Chips (at least 60% cacao)

• 1 cup Brown Sugar

• Granulated Sugar (optional, for added sweetness)

• Sea Salt Flakes (to taste)

• 2 Eggs (room temperature)

• 3 teaspoons Vanilla Extract

Directions:

1. Prepare Dry Ingredients:
Sift together 2.5 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Set aside.

2. Cream Butter and Sugar:
In a mixing bowl, combine 1 cup of room temperature butter and 1.5 cups of brown sugar. Mix on medium speed for 3-5 minutes until creamy and smooth.

Add the 2 eggs one at a time, mixing well after each addition. Then add 3 teaspoons of vanilla extract. Mix for an additional 3 minutes on medium speed.

3. Incorporate Dry Ingredients:
Reduce the mixer speed to low and gradually add the sifted dry ingredients. Mix until just combined.

Fold in the dark chocolate chips (and granulated sugar if using) until evenly distributed, mixing for 5-7 minutes.

4. Chill the Dough:
If preparing in advance, wrap the dough in plastic wrap and refrigerate for 24-36 hours. For immediate baking, proceed to the next step.

5. Preheat and Scoop Dough:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease with olive oil and flour.

Using an ice cream scoop, portion out the dough onto the prepared baking sheets, leaving space between each cookie. Sprinkle sea salt flakes on top of each dough ball.

6. Chill and Bake:
Place the baking sheets in the freezer for at least 1 hour to chill the dough.

Ten minutes before baking, remove the trays from the freezer and preheat the oven.

Bake the cookies for 12 minutes or until golden brown.

7. Serve and Enjoy:
Allow the cookies to cool slightly before serving. Enjoy these perfect chocolate chip cookies with a glass of milk for a delightful treat