These Chocolate Sea Salt Mini Cookies are bite sized rich and chocolatey 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 Sea Salt Espresso Chocolate Chip Cookies.
Why You'll Love This Recipe
It all started with a delivery gone wrong. We had ordered something at the 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 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 – to be honest, I haven't had them since that time! 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!).
Either way, we loved these little mini cookies so much that Delaney and I decided to make our own. We first made the Chocolate Chip Minis and that recipe is in my book, Cookies for Everyone, and then other flavors followed. This was the second flavor I made and it is probably one of my favorites of all them.
These little tiny cookies are bite sized, packed full of chocolatey flavor, and semi sweet chocolate chips, and topped with my signature sugar and sea salt mixture 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!
Tips for Making the Best Chocolate Sea Salt Mini Cookies
• 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.
• 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.
• You can also use a coarse sea salt on top if you prefer and it would look really good!
Ingredients for Chocolate Sea Salt Mini Cookies
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Chocolate Sea Salt Mini CookiesDifficulty: Easy
This was one of the most popular menu items at my bake shop. These bite sized chocolate shortbread cookies are dusted with sugar and sea salt for a sweet and salty snack you won't be able to stop eating!
85 grams (1/4 cup plus 2 tablespoons) organic coconut oil
71 grams (1/4 cup plus 1 tablespoon) organic cane sugar
71 grams (1/4 cup plus 1 tablespoon) packed organic dark brown sugar
2 teaspoons organic vanilla extract
1/2 cup (113 grams) organic salted butter, softened
227 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour
43 grams (1/2 cup) organic Dutch cocoa powder, sifted
1/2 teaspoon fine sea salt
142 grams (3/4 cup) organic semi sweet chocolate chips
2 tablespoons organic cane sugar
2 tablespoons organic sea salt
- 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 .3-ounce cookie scoop (about the size of a tablespoon), 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.
- Gluten Free — Replace the all purpose flour with 184 grams (1 cup plus 3 tablespoons) organic gluten free flour blend and 43 grams (scant 1/2 cup) organic coconut flour.
- High Altitude — Bake at 350°F for 15 minutes or until set and dry.
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Make sure to check out my Eggless Chocolate Chip Cookies recipe, which I'm sure you'll love too! And, share it with someone who you think may also like it!