Before you cook
Before you start Equipment you'll need
- Heatproof bowl — Safely melts chocolate over simmering water without direct heat, preventing scorching and ensuring smooth, glossy chocolate
- Saucepan (for simmering water) — Creates gentle heat source for double boiler setup to melt chocolate evenly
- Whisk — Incorporates air into eggs and sugar, creates proper emulsion, and ensures smooth batter consistency
- Mixing bowls (at least 3) — Separates wet and dry ingredients, prevents cross-contamination, allows proper folding technique
- Sifter or fine-mesh sieve — Aerates flour and cocoa powder, removes lumps for tender crumb and even distribution
- Spatula — Gently folds dry ingredients into wet mixture, preserves air incorporated during mixing
- Plastic wrap — Covers dough during chilling to prevent oxidation and surface drying
- Baking sheets (2) — Provides even heat distribution for uniform baking; two sheets allow batch baking
- Parchment paper — Prevents sticking, ensures even browning on bottom, allows easy cookie removal
- Ice cream scoop or spoon — Portions dough consistently for uniform cookie size and even baking
- Wire cooling rack — Allows air circulation around cookies, prevents soggy bottoms and ensures proper cooling
- Oven thermometer — Verifies accurate oven temperature for precise baking control and consistent results
Safety Safety & allergen notes
- When melting chocolate over simmering water, ensure the bowl doesn't touch the water and keep hands away from steam to prevent burns
- The melted chocolate mixture remains extremely hot for several minutes - use pot holders when handling the bowl and keep it away from children
- Use a sharp knife with a secure grip when chopping chocolate; keep fingers curled away from the blade
- When removing baking sheets from the 375°F oven, use thick oven mitts and place on a heat-safe surface - do not touch cookies or baking sheet with bare hands for at least 5 minutes
Non-negotiables Rules for success
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Chop chocolate into small pieces before melting
Small pieces melt evenly and quickly, preventing scorching and ensuring smooth texture without graininess
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Melt chocolate over simmering water, not direct heat
Direct heat causes chocolate to seize and become grainy; gentle steam heat melts it smoothly without damaging cocoa butter
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Add eggs one at a time and whisk well after each addition
Gradual addition prevents temperature shock that would cause eggs to scramble; thorough whisking creates stable emulsion
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Fold dry ingredients gently until just combined, do not overmix
Overmixing develops gluten and creates tough, dense cookies instead of tender ones with a fudgy center
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Bake until edges are set but centers appear slightly underbaked
Cookies continue cooking on the hot pan after removal; removing slightly underbaked ensures chewy centers and crispy edges as they cool
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Let cookies rest on baking sheet for 5 minutes before transferring
Resting allows cookies to set enough to handle without breaking while still warm, preventing them from becoming too hard
Prep Get set first
About 8 min of prep
- Gather all ingredients and measure them out
- Set up 3 mixing bowls
- Get heatproof bowl, saucepan, whisk, spatula, sifter ready
- Line 2 baking sheets with parchment paper
- Have plastic wrap and ice cream scoop accessible
- Set up wire cooling rack nearby
This is a moderately involved recipe with 30+ minutes of chilling and 10+ minutes of baking, so total time is closer to 90 minutes with mostly hands-off waiting.
Ingredients
Instructions
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Chop the chocolate
Chop the dark chocolate into small pieces and set aside.
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Melt butter and chocolate
Melt the butter and chopped chocolate together in a heatproof bowl over simmering water, stirring occasionally until completely smooth, then remove from heat and let cool for 5 minutes.
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Combine sugars
Whisk together the granulated sugar and light brown sugar in a separate bowl until combined.
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Add eggs and vanilla
Add the eggs one at a time to the melted chocolate mixture, whisking well after each addition, then whisk in the vanilla extract.
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Combine chocolate and sugar mixtures
Pour the chocolate mixture into the sugar mixture and whisk until fully combined.
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Sift dry ingredients
In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and 1 teaspoon of the fleur de sel.
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Fold in dry ingredients
Fold the dry ingredients into the wet ingredients using a spatula until just combined, being careful not to overmix.
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Add chocolate chunks
Fold in the dark chocolate chunks gently until evenly distributed throughout the dough.
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Chill the dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
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Preheat oven and prepare baking sheets
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
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Shape cookies
Scoop the dough into 12 equal portions (about 50g each) and place them 3 inches apart on the prepared baking sheets.
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Add finishing salt
Sprinkle the remaining 0.5 teaspoon of fleur de sel evenly over the top of each cookie.
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Bake cookies
Bake for 10-12 minutes, until the edges are set and slightly crispy but the centers still appear slightly underbaked.
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Cool cookies
Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Chef's notes
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For the best texture, serve cookies at room temperature or slightly warm.
For crispier edges, bake an additional 1-2 minutes; for fudgier centers, reduce baking time by 1 minute.
Cookie dough can be prepared up to 2 hours ahead and refrigerated before baking.