Whisk together flour, cocoa, salt, baking powder, and baking soda in a medium bowl until combined; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The sea salt adds the right amount of salty to these double chocolate cookies.
Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee all-purpose flour | ||
| ¾ c. Hy-Vee baking cocoa | ||
| ¾ tsp. kosher salt | ||
| ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| 10 tbsp. Hy-Vee unsalted butter, softened | ||
| ¾ c. firmly packed Hy-Vee dark brown sugar | ||
| ⅔ c. Hy-Vee granulated sugar | ||
| 1 Hy-Vee large egg | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| 1 (12-oz.) pkg. Hy-Vee semi-sweet chocolate baking chips | ||
| Coarse sea salt flakes |
Things To Grab
- Medium bowl
- Whisk
- Large mixing bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
Directions
Beat butter, brown sugar, and granulated sugar in large mixing bowl with an electric mixer on high for 5 minutes or until light and fluffy. Beat in egg and vanilla.
Gradually beat in flour mixture on low just until combined. Stir in chocolate chips. Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Roll dough into 24 (1½-inch) balls. Place 2 inches apart on prepared baking sheets. Flatten slightly. Lightly sprinkle with sea salt flakes.
Bake for 11 to 14 minutes or until set. Transfer cookies to wire rack; cool before serving.
Nutrition facts
Servings
180 Calories per serving
1 cookie each
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 20mg
- Sodium: 100mg
- Total Carbohydrates: 26g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 10%
0%
Potassium 2%