These simple Dark Chocolate Salted Cookies are easy to make (no mixer needed!) and have the rich chocolaty taste of an Oreo.
I love Oreos. But, just like I don’t like frosting, I am in the minority in not liking the creme filling. That makes these cookies perfect for me. They remind me of Nabisco’s Famous Chocolate Wafers, which I love, but these are soft and chewy. Even better. The sea salt sprinkled on the top is the perfect contrast to the dark chocolate.
I originally published this post October 17, 2012 with the following note “I’m not sure if I mentioned it, but I’ll be attending my first blog conference next week. It’s an online blog conference which is pretty perfect for me. Through it, I’ve already met a bunch of very talented bloggers. I had this recipe pinned last month but found that Joan of Chocolate, Chocolate and More is attending Online BlogCon too. Besides being an awesome baker, she is so sweet and amazing at spreading blog love and wisdom. I’m happy to have “met” her. ”
Sadly, Joan passed away late last year. It was one of those times where the death of someone you never met rocked your world. She was the sweetest person I never had the pleasure of meeting. Keep her spirit alive by vising both her blog and Facebook page which are being maintained by her family.
- 1¼ cup flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 Tablespoons butter
- ½ cup dark cocoa (I used Hershey's Special Dark)
- ⅔ cup sugar
- ⅓ cup brown sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- coarsely ground sea salt
- Preheat oven to 350 degrees. Line two cookie sheets with either parchment paper or silicone baking mats. Set aside.
- In a medium bowl, sift together the flour, salt and baking soda. Set aside.
- In a medium sauce pan, over low heat, melt the butter. Remove the pan from the heat and stir in the sugars.
- Add in the cocoa powder and stir until completely blended.
- Add in the vanilla and sour cream. Stir until smooth and almost all lumps are gone.
- Fold in the flour mixture.
- Use a cookie scoop to portion out 1" balls and add 12 per prepared cookie sheet. Gently press down on the dough balls to flatten them. They'll hold their shape.
- Sprinkle a bit of sea salt on top of each cookie.
- Bake for 10 minutes.
- Remove them from the oven and let them rest on the cookie sheet for a few minutes before transferring to a wire rack to cool completely.
Things you may need…
Silicone Baking Mats
Medium Cookie Scoop