Chocolate Dipped + Sea Salt Sprinkled Chocolate Chunk Cookie Recipe

Not-Really-Healthy But Oh-So-Delicious Chocolate + Sea Salt Dipped Cookies

Here at TheBeautyBean we’re usually all about the healthy take on the classics.

Heck, we’ve given you a healthy raw cookie dough recipe and even a healthy cheesecake recipe – and, really, it doesn’t get much less healthy than cheesecake!

Today, however, we’re taking some liberties in the healthy category. Sure, these cookies are whole grain, free of high fructose corn syrup, and even dairy-free, if desired,  but let’s not confuse them with kale. (Don’t worry, you definitely won’t confuse them with kale!)

But really, too many food rules and you go crazy – and, if we’ve learned anything over the years it’s that life is too short to miss out on, well, just about anything that makes your heart flutter. These chocolate and sea salt dipped chocolate chunk cookies most definitely included.

Chocolate Dipped + Sea Salt Sprinkled Chocolate Chunk Cookies

1 package Sweet Loren’s Chocolate Chunk Cookie Dough
1.5 cups semi-sweet chocolate chips (vegan, if desired)
1 Tbsp coconut oil
sea salt flakes, to taste

Preheat over the 275 F. (Sweet Loren’s calls for 300 F, but for a gooey-er cookie, go with 275 F).

Bake the cookies for approximately 14 minutes, checking regularly. When done, let cool before transferring the cookies to parchment paper.

Meanwhile, place water in the bottom of a double boiler and the chocolate chips and coconut oil in the top. Heat over medium heat, stirring constantly. Right before the chips are melted remove from heat and continue stirring until melted. (You want to be very careful not to burn the chocolate.)

Carefully dip each cookie in the chocolate so as to cover halfway. Return to the parchment paper. Sprinkle with sea salt flakes and let sit to harden.

Impatient? Toss them in the fridge or even freezer for 10-15 minutes to harden more quickly. Return to room temperature prior to serving.