Salted Chocolate Fudge Cookies

Dark chocolate cookies enhanced with a sprinkling of salt create a luxurious gourmet cookie.

4.96 from 21 votes

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Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: dozen

Calories: 101kcal

Author: Dahn Boquist

Pre-heat oven to 350° and line 2 cookie sheets with parchment paper.
In a microwave-proof bowl, melt the chopped chocolate in 15 to 20-second intervals, stirring between intervals, until completely melted. Set aside and let it cool to room temperature.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt then set aside.
In a large mixing bowl combine the sugar and butter. Beat on medium-high speed for 4-5 minutes until pale and fluffy. Add eggs 1 at a time, mixing thoroughly and scraping the bowl between each addition. Add the melted chocolate and vanilla and beat for 1 to 2 minutes.
Add the flour mixture and blend until combined. Be certain to scrape the batter at the bottom of the bowl.
Drop rounded balls of dough (2 tablespoons in size), onto cookie sheets spacing them 1-½ inches apart. Sprinkle the drops of dough with the Fleur De Sel or another large flake finishing salt.
Bake 1 cookie sheet at a time for 9-11 minutes. The cookies should look slightly under-baked. Remove them from the oven and let them cool on the cookie sheet.

These dark chocolate cookies are sprinkled with a finishing salt such as Maldon or Fleur de Sel. Don’t sprinkle them with regular table salt or they will be too salty.
Melt the chocolate slowly so it doesn't burn which will make it thick, stiff, and lumpy. Use the microwave in short bursts and let the chocolate sit for a while and melt from the residual heat. Also, make sure you stir it frequently. Alternatively, you can use a double boiler to melt the chocolate.
If you are using a hand mixer it will take you twice as much time to cream the butter and sugar as it will if you are using a stand mixer.
The longer the dough sits, the firmer it will get because the melted chocolate will start to get more solid. The cookies will still bake fine if the batter gets firm.