Chocolate Sea Salt Mini Cookies
These Chocolate Sea Salt Mini Cookies were a best selling cookie at my bakery and are bite sized chocolate cookies with chocolate chips and sprinkle of sea salt. These sweet and salty cookies will satisfy any chocolate craving!
If you love sweet and salty cookies as much as I do, be sure to check out some of my other favorites like Sea Salt Black Cocoa Biscotti, Eggless Sea Salt Dark Chocolate Chunk Cookies, Vanilla Sea Salt Chocolate Chip Cookies, or Brown Butter Caramel Dark Chocolate Cookies.
A Quick Look At The Recipe
- Recipe Name: Chocolate Sea Salt Mini Cookies
- Ready In: 31 minutes
- Makes: 40 cookies
- Main Ingredients: salted butter, cane sugar, all purpose flour, Dutch cocoa
- Flavor Profile: rich chocolate and a little sea salt
- Dietary Info: eggless, no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: perfect cookies that are bite sized
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Why You'll Love This Recipe
- Bite Sized: Everyone knows if you make it mini, you make it better. And this is no exception! These bite sized chocolate cookies are rich, chocolatey, sweet, and salty. And their size makes them even better!
- Sweet & Salty: I love anything sweet and salty, and this cookie checks all the boxes because it's also loaded with chocolate. These Chocolate Sea Salt Mini Cookies have the perfect mix of both sweet and salty.
- Chocolatey: If you're a chocoholic, like me, welcome! You will love this cookie as it has a rich chocolate flavor thanks to the Dutch cocoa powder in the cookie dough and it's also filled with chocolate chips.
- Uses a Cookie Scoop: While many of you love cookie scoops for ease, if you follow me then you know I despise them. I'm terrible at using them and I have no idea why, it is what it is. But, these use a cookie scoop to get this signature shape. So, if you love cookie scooping, you'll love this recipe! If you don't have a cookie scoop in this size, you can use a tablespoon measuring spoon as it's very similar!
This recipe was a best selling cookie at my bakery, one that we made daily. There's a simple gluten free swap (in the Notes at the bottom of the recipe card) so it's easily flexible and everyone loves these! Whether you're baking for a party, a gift, or just for yourself, this cookie is a must.
If you want to check out more customer favorites from my bake shop, try Brown Sugar Chocolate Chip Mini Cookies Without Eggs, Caramel Chocolate Chip Cookies with Homemade Caramel, Caramel Hot Cocoa, or Cookie Dough Layer Cake.
Ingredients
- Coconut Oil: I use organic coconut oil which gives these cookies their signature crunch.
- Dark Brown Sugar: Homemade Dark Brown Sugar gives these cookies a richness that pairs well with all the chocolate.
- Butter: I use organic salted butter, this is what we used at my bakery for these cookies. If you want to use unsalted butter, you can, just add 1/4 teaspoon of salt to the recipe. Be sure to check out Best Salted Butter for Baking.
- Dutch Cocoa Powder: I use organic Dutch Cocoa powder, don’t substitute natural.
- Chocolate Chips: I use organic mini chocolate chips because these cookies are so tiny! This way you get chocolate chips everywhere. But I’ve also made them with regular size chocolate chips and you can use those as well. You could even use a milk chocolate bar and chop it up if you prefer milk chocolate.
- Salt: You’ll need both a fine sea salt for inside the cookie dough and a flaky sea salt for the topping.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients on a kitchen scale for the best results.
- It is very important to have the right size cookie scoop for these. And if you know me and my baking style, you know I hate scooping cookies! But, it is truly necessary to get these the perfect size and shape, so trust me here. The size is .3-ounce scoop. It is about 1 tablespoon of dough. But, the scoop is smaller and rounder, and the tablespoon is wider and flatter — which is why the scoop is important! If you don't have a scoop, use a tablespoon, but your cookies may be wider and flatter.
- The coconut oil plays a huge role in these cookies. It does not matter if it is solid or liquid, but it does matter that if it's solid that you mix it completely with the sugars before moving onto the butter step. If there are chunks of coconut oil that are not mixed into the sugar, then those chunks will continue on into your cookies. This will cause holes in the cookies, uneven mixing, dry spots, etc. So, make sure your coconut oil is mixed completely with the sugars.
- The butter should be very soft for these cookies, but not melted. I like to leave butter out at room temperature for hours or even an entire day before using it to bake with. That usually softens it naturally very well. But, with temperatures getting cooler you may have to microwave it. Only do 10 seconds at a time as anymore can melt the butter.
- Use high quality Dutch cocoa powder for these cookies. Dutch cocoa and natural cocoa are not the same. They are interchangeable most of the time, and they are in this recipe. However, if yo use natural cocoa the cookies won't be as sweet as Dutch cocoa is a sweeter cocoa.
- Gluten Free — Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoons) gluten free flour blend and 43 grams (scant ½ cup) organic coconut flour.
- High Altitude — Bake at 350°F for 15 minutes or until set and dry.
How to Make Chocolate Sea Salt Mini Cookies
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, dark brown sugar, and vanilla extract.
- Mix on low until combined and there are no chunks of coconut oil. Add the butter.
- Mix on low until combined.
- Next, add the dry ingredients: flour, cocoa, and sea salt in that order.
- Mix on low until combined into a dough.
- Add the chocolate chips and mix on low to combined.
- Using a 1 tablespoon cookie scoop, scoop cookies onto the prepared baking sheets.
- Flatten them just slightly, so the round top of the ball is flattened.
- Bake for 16 minutes or until they look set and dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheet.
Recipe FAQ's
Yes, just add ¼ teaspoon of fine sea salt to the recipe.
Yes! Those also work, I’ve tested it both ways.
I use a .3-ounce cookie scoop, which is about 1 tablespoon.
You can use a tablespoon to measure, as it's about the amount. The tablespoon is just a bit wider than the cookie scoop. So, cookies may be a bit flatter. You could also use the tablespoon to measure and roll them into a ball with your hands.
Not always, it really depends on the style of cookie. These mini cookies are a buttery shortbread cookie so they bake longer than some cookies that are soft and chewy.
Immediately after coming out of the oven when the cookies are hot, this is when it will stick!
If you under bake the cookies, they won't be crispy, they will be soft. Be sure to bake until the cookies are dry around the edges and cracked on the tops.
The combination of coconut oil, butter and no eggs is what is going to make these cookies buttery and crispy.
Make sure to bake until they are baked until the edges are dry and crispy. You can go a few extra minutes too as long as they are not burning. Then, be sure to let cookies cool completely on the baking sheets. This will help them finish setting for perfectly crispy cookies.
If you live in a dry climate, storing at room temperature in a cookie jar where you get air flow (not airtight) will keep them crispy. But, if you're in a humid climate, be sure to store in an airtight container.
These cookies are a shortbread base, so they are best stored in a cool dry place such as your pantry.
Yes, store in an airtight container and you can keep in the freezer for up to 3 months.
Ways to Enjoy Chocolate Sea Salt Mini Cookies
- These were a best selling cookie at my bakery and commonly ordered with Coconut Hot Chocolate and Caramel Hot Cocoa!
- Enjoy with a big glass of milk!
- Add these on top of ice cream like Salted Caramel No Churn Ice Cream, Raspberry Chocolate Chip Ice Cream Without Eggs, or with a Bone Broth Chocolate Milkshake!
More Chocolate Cookie Recipes
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Sea Salt Chocolate Mini Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- 1 Tablespoon Cookie Scoop
Ingredients
Dough
- 85 grams coconut oil
- 71 grams cane sugar
- 71 grams dark brown sugar (packed)
- 2 teaspoons vanilla extract
- 113 grams salted butter (softened)
- 227 grams all purpose flour
- 43 grams Dutch cocoa powder (sifted)
- ½ teaspoon fine sea salt
- 142 grams mini dark chocolate chips
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cane sugar, dark brown sugar, and vanilla extract. Mix on low until combined and there are no chunks of coconut oil. Add the butter and mix on low until combined.
- Next, add the dry ingredients: flour, cocoa, and sea salt in that order and mix on low until combined into a dough. Add the chocolate chips and mix on low to combined.
- Using a 1 tablespoon cookie scoop, scoop cookies onto the prepared baking sheets. Flatten them just slightly, so the round top of the ball is flattened.
- Bake for 16 minutes or until they look set and dry. Sprinkle with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the cookie sheet.
- Store in a cool dry place for up to 7 days.
Video
Notes
- Always weigh ingredients on a kitchen scale for the best results.
- It is very important to have the right size cookie scoop for these. And if you know me and my baking style, you know I hate scooping cookies! But, it is truly necessary to get these the perfect size and shape, so trust me here. The size is .3-ounce scoop. It is about 1 tablespoon of dough. But, the scoop is smaller and rounder, and the tablespoon is wider and flatter — which is why the scoop is important! If you don't have a scoop, use a tablespoon, but your cookies may be wider and flatter.
- The coconut oil plays a huge role in these cookies. It does not matter if it is solid or liquid, but it does matter that if it's solid that you mix it completely with the sugars before moving onto the butter step. If there are chunks of coconut oil that are not mixed into the sugar, then those chunks will continue on into your cookies. This will cause holes in the cookies, uneven mixing, dry spots, etc. So, make sure your coconut oil is mixed completely with the sugars.
- The butter should be very soft for these cookies, but not melted. I like to leave butter out at room temperature for hours or even an entire day before using it to bake with. That usually softens it naturally very well. But, with temperatures getting cooler you may have to microwave it. Only do 10 seconds at a time as anymore can melt the butter.
- Use high quality Dutch cocoa powder for these cookies. Dutch cocoa and natural cocoa are not the same. They are interchangeable most of the time, and they are in this recipe. However, if yo use natural cocoa the cookies won't be as sweet as Dutch cocoa is a sweeter cocoa.
- Gluten Free — Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoons) gluten free flour blend and 43 grams (scant ½ cup) organic coconut flour.
- High Altitude — Bake at 350°F for 15 minutes or until set and dry.
Nutrition
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These mini chocolate cookies were a best seller at my bakery! Now I make them at home all the time, I hope you love them as much as I do!