Sea Salt Dark Chocolate Chip Cookie


I have not always been a cookie person. I tend to find them dry and overly sweet. If there is another option on a dessert table for something else, I will almost always choose that.

HOWEVER- I have solved this problem. I may have cracked the cookie code. Something about the bitterness of the dark chocolate and the tartness of the salt makes these cookies irresistible. I made them using my large two tablespoon ice cream scoop, and 70% dark chocolate.

These cookies are the perfect compliment to any holiday table, or even just a Friday night at home. Try them out, and discover cookie bliss.


  • 1/2c softened vegan margarine

  • 1/2c light brown sugar

  • 1/2c pure maple syrup

  • 1 tsp vanilla extract

  • 2c AP flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1/8 tsp salt

  • 2 TBSP ground flax seed

  • 1/2 tsp cinnamon

  • 1/2 c chopped dark chocolate (chopped up dark chocolate bar, but chocolate chips can be substituted)

  • sea salt (to sprinkle on top)

Using a stand or hand mixer, beat softened vegan margarine and brown sugar together until “fluffy” (aka incorporated well). Add in vanilla and maple syrup, and mix until all your wet ingredients together.

In another medium sized bowl, whisk together dry ingredients. Turn on your stand mixer and slowly pour the dry ingredients into the wet and beat on medium speed until combined. Add in the chopped chocolate, and mix on low until evenly distributed through the dough.

Using a large two TBSP icecream scooper, scoop out large balls of dough and place on parchment lined cookie sheet. Sprinkle sea salt flakes on top of the dough balls and place cookie sheet into the refrigerator to chill for at least 30 minutes. Preheat the oven to 350F while the cookies are chilling.

After 30 minutes of chilling, bake cookies for 13-15 minutes or until golden brown.

Let cookies rest on the baking sheet for 2-3 minutes after baking, and then transfer to a cooling rack.

I highly suggest eating them while they are still warm with a cold glass of almond milk. Seriously - Do it.

The recipe makes about a dozen cookies, to be eaten in one day…..or many days, but let me know how THAT goes.