Death by Chocolate Cookies

5 from 1 vote

These cookies are sure to please a chocolate lover.

Prep Time 20 minutes

Cook Time 12 minutes

Make Ganache and Dip Cookies Time 40 minutes

Total Time 1 hour 12 minutes

Servings cookies

Calories 184kcal

3/4 cup heavy cream
3/4 cup semisweet chocolate chips
3 teaspoons flaky sea salt Use more or less salt depending on how much garnish you want.

Preheat oven to 350F.
Line baking sheets with silicone mats, parchment paper or lightly spray with cookie spray. Set aside.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl. Set aside.
Using an electric mixture, cream the butter and sugars until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
Add the vanilla.
Gradually add the dry ingredients until just combined.
Fold in the semisweet and bittersweet chocolate chips.
Using a 1 1/2 tablespoon cookie scoop, drop the cookie batter onto cookie sheets, placing the cookies about 2-inches apart.
Bake for 12 minutes, or until the centers are set.
Let the cookies cool for about 5-minutes on the baking sheet then place on cooling racks to cool completely.

Line baking sheets with wax paper. Set aside.
Place ths flaky sea salt in a small bowl. Set aside.
Place the semisweet chocolate chips in a heatproof bowl.
Heat the heavy cream in a small saucepan over low heat then bring to a gentle boil.
Pour the heavy cream over the chocolate chips, stir, then let rest for about 5-minutes.
Stir until smooth.
Dip the cookies about halfway into the ganache then place on the wax paper baking sheets.
Sprinkle cookies with salt. I use my fingers to pinch a small amount of salt then sprinkle it over the ganache.
Let the ganache harden before serving.