These Salted Double Chocolate Chip Cookies are rich, fudgy, chewy, and finished with a sprinkle of sea salt. If your family loves brownies and chocolate chip cookies, these cookies are the perfect combination of the two. Slightly crunchy edges, pockets of melty chocolate, and a soft baked center with a hint of salt that makes each bite irresistible! Perfect for potlucks, cookie plates, and anytime you’re craving a little indulgence.
Why You’ll Love These Salted Double Chocolate Chip Cookies
These cookies are easy to make without any complicated steps and have a bakery quality feel to them. The dough comes together quickly and bakes in just a few minutes.
You’ll love this recipe because:
- Rich, spreadable and full of chocolate flavor.
- Made with cocoa powder and chocolate chips
- The center is soft and chewy.
- Finish with sea salt
- Simple enough for everyday baking.
- Perfect for parties, lunchbox snacks, or desserts.
Made with simple pantry ingredients, it delivers deep chocolate flavor with the perfect balance of sweet and salty.
Tips for the Best Double Chocolate Chip Cookies
Don’t overbake
For soft and fudgy cookies, remove them from the oven when the centers still look slightly undercooked. When it cools, it becomes solid.
Use high quality cocoa powder
Cocoa powder provides a deep chocolate flavor, so choose high-quality, unsweetened varieties.
add chocolate on top
Press extra chocolate chips or chunks into the top before baking for a beautiful bakery-style finish.
Sprinkle salt while warm.
Add sea salt immediately after baking to help it stick to the warm cookies.
Let it cool down before moving
These cookies are delicate right out of the oven. Place on a baking sheet to ensure it sets properly.
easy transformation
triple chocolate cookies
Use a mixture of semisweet chocolate, milk, and white chocolate chips.
Peppermint Double Chocolate Cookies
After baking, add ¼ teaspoon of peppermint extract and sprinkle crushed peppermint on top.
Peanut Butter Chocolate Cookies
Add peanut butter chips or mix a little peanut butter into the batter.
Espresso Chocolate Cookies
To enhance the chocolate flavor, add ½ teaspoon of espresso powder.
Gluten Free Double Chocolate Cookies
Use a 1:1 gluten-free flour mix instead of all-purpose flour.
Pre-made and stored
Store cooled cookies in an airtight container at room temperature for up to 1 hour. 4 days.
To freeze the dough, spread the cookie dough balls onto a baking sheet and freeze until solid. Place in freezer-safe bag and freeze for up to 1 hour. 3 months. Bake from frozen, adding 1 to 2 minutes more.
Baked cookies can also be frozen for up to 1 hour. 2 months. Thaw at room temperature before serving.
More of our favorite cookie recipes:
Salted Double Chocolate Chip Cookies
These Salted Double Chocolate Chip Cookies are rich, fudgy, chewy, and finished with a sprinkle of sea salt. If your family loves brownies and chocolate chip cookies, these cookies are the perfect combination of the two!
Serving Size: 18
Preheat the oven 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix softened butter, brown sugar, and granulated sugar until light and creamy.Add eggs and vanilla extract and mix until smooth.
In a separate bowl, mix together the flour, cocoa powder, baking soda, and kosher salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. The batter will be thick and chocolatey.Fold in the chocolate chips.
- Scoop dough into 1½-tablespoon portions and place on prepared baking sheets, leaving about 2 inches between each cookie.If desired, press a few additional chocolate chips onto the top of each dough ball.
- broil 9-11 minutesOr until the edges are set but the center still looks a little soft.Do not overbake. The cookies will continue to harden as they cool.
- As soon as the cookies come out of the oven, sprinkle a light pinch of sea salt on each cookie.Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
