Sea Salt Chocolate Mini Cookies
Everyone knows if you make it mini you make it better. These Sea Salt Chocolate Mini Cookies are bite sized rich and chocolatey cookies with a dusting of sea salt.
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
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.
Nutrition
Calories: 98kcalCarbohydrates: 11gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 397mgPotassium: 46mgFiber: 1gSugar: 5gVitamin A: 72IUCalcium: 7mgIron: 1mg
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