Chocolate Sea Salt Mini Cookies
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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!
These tiny cookies are bite sized, packed full of chocolatey flavor, and semi sweet chocolate chips, and topped with 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 bite sized chocolate 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
Homemade Organic Dark Brown Sugar
Costco Kirkland Organic Coconut Oil
Simply Organic Vanilla Extract
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
NuNaturals Organic Dutch Cocoa Powder
Equal Exchange Organic Semi Sweet Chocolate Chips
Tools Needed
Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!
Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
To make the dough: 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
To make the topping: Mix together the cane sugar and sea salt.
Step 5
Bake for 16 minutes or until they look set and dry. Sprinkle with the topping 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 would be great in this cookie too!
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 semi sweet chocolate chips
Topping
- 2 tablespoons cane sugar
- 2 tablespoons sea salt
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- To make the dough: 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.
- To make the topping: Mix together the cane sugar and sea salt.
- Bake for 16 minutes or until they look set and dry. Sprinkle with the topping 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
Join Our Organic Community
Leave a Comment