Choco Cookies with Double Dark Chocolate & Maldon Sea Salt

The “double dark” is more than a label. These cookies carry 60% organic dark chocolate in chunks through the dough and cocoa powder worked into the base itself — chocolate twice over, in two textures. Made with stone-milled Italian flour, Belgian butter and Maldon sea salt to finish.

Two textures of chocolate at once: chunks of organic dark chocolate that melt into glossy pockets in the bake, plus cocoa powder darkening the crumb from within. The Maldon flakes interrupt the sweetness; the Belgian butter holds it all together; the cookie keeps its compact, Italian crispness.

At room temperature they’re a crisp chocolate experience; warmed slightly the chocolate pockets soften and you get a different cookie altogether. Strong espresso, a cappuccino, or a glass of cold milk. Keep them sealed to preserve the crunch.