Chocolate Sea Salt Mini Cookies
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These Chocolate Sea Salt Mini Cookies 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 my Sea Salt Black Cocoa Biscotti, Eggless Sea Salt Dark Chocolate Chunk Cookies, or my Brown Butter Caramel Dark Chocolate Cookies.
Table of Contents
It all started with a delivery gone wrong. I had ordered something at my bake shop, and instead of whatever we were supposed to get — we got a bunch of Annie's Organic Chocolate Chip Cookie Bites. And so, of course, we kept them and ate them, they were so good! We were all obsessed with them and really sad when we ate the whole box. And I don't know if that's because they just are so delicious. Or, maybe it was the fact that they were made by someone else besides me. In the words of Mario Batali — “the best thing I've ever had is anything I didn't make”. I always thought it was hilarious when he would say this on The Chew (miss that show!). But, I totally get it now.
Either way, we loved these little mini cookies so much that Delaney and I decided to make our own version. I first made my Brown Sugar Chocolate Chip Mini Cookies to model the Annie's. And, then I knew I had to make bite sized chocolate cookies too! So, we created these Chocolate Sea Salt Mini Cookies.
These tiny cookies are bite sized, packed full of chocolatey flavor, and dark chocolate chips, and topped with flaky sea salt for a sweet and salty cookie that you won't be able to get enough of. Seriously, these guys are danger! But, in a good way! If you have mad self control, this is a great one bite treat for you. If not — good luck to you and whoever you share these with. I am usually 6 cookies in before I can let myself stop!
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!
Ingredients
- Coconut Oil: I use organic coconut oil which gives these cookies their signature crunch.
- Cane Sugar: I use organic cane sugar.
- Dark Brown Sugar: Organic dark brown sugar gives these cookies a richness that pairs well with all the chocolate.
- Vanilla Extract: My favorite is Simply Organic.
- Butter: I use Organic Valley Salted Butter.
- All Purpose Flour: I use Cairnspring Mills.
- Dutch Cocoa Powder: I use organic Dutch Cocoa powder, don’t substitute natural.
- Chocolate Chips: I use organic mini dark 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.
- Salt: You’ll need both a fine sea salt for inside the cookie dough and a flaky sea salt for the topping.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for this recipe. I haven’t tested this with a hand mixer, I don’t think it would work as well as the coconut oil takes a while to mix up.
- Baking Sheets: You'll need two two half sheet pans to bake the cookies.
- Parchment Paper: I always use nontoxic parchment paper as I think it bakes the best cookies.
- Cookie Scoop: You’ll need a 1-tablespoon cookie scoop to get the iconic shape of these cookies. If you don’t have this you can use a tablespoon to measure and then roll them into a ball before smashing. The tablespoon itself is too wide to just scoop it for the iconic shape, if that makes sense.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
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 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.
Step 3
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.
Step 4
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 baking sheets.
Baker's Tips
- 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! Find my favorite scoop here. 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.
FAQ's
Yes, just add ¼ teaspoon of fine sea salt to the recipe.
Yes! Those also work, I’ve tested it both ways.
These cookies are a shortbread base, so they are best stored in a cool dry place. A cookie jar that is not airtight (the old fashioned kind) is best.
Craving More?
Sea Salt Chocolate Mini Cookies
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.
- Add the 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 baking sheets.
- Store in a cool dry place for up to 7 days.
Notes
Nutrition
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