These Salted Double Chocolate Chip Cookies are rich, fudgy, chewy, and finished with a sprinkle of flaky sea salt. If your family loves brownies and chocolate chip cookies, these cookies are the perfect combination of both. They bake up soft in the center with lightly crisp edges, melty chocolate pockets, and a hint of salt that makes every bite irresistible! They’re perfect for potlucks, cookie plates, and any time you’re craving something a little indulgent.
Why You’ll Love These Salted Double Chocolate Chip Cookies
These cookies are easy to make and feel bakery-quality without complicated steps. The dough comes together quickly, and they bake in just minutes.
You’ll love this recipe because it is:
- Rich, fudgy, and packed with chocolate flavor
- Made with cocoa powder and chocolate chips
- Soft and chewy in the center
- Finished with flaky sea salt
- Simple enough for everyday baking
- Perfect for parties, lunchbox treats, or dessert
Made with simple pantry ingredients, they deliver deep chocolate flavor with the perfect balance of sweet and salty.
Tips for the Best Double Chocolate Chip Cookies
Don’t Overbake
For soft, fudgy cookies, remove them from the oven when the centers still look slightly underdone. They will firm up as they cool.
Use Quality Cocoa Powder
Since cocoa powder provides the deep chocolate flavor, choose a high-quality unsweetened variety.
Add Chocolate on Top
Pressing extra chocolate chips or chunks onto the tops before baking gives a beautiful bakery-style finish.
Sprinkle Salt While Warm
Add flaky sea salt immediately after baking so it sticks to the warm cookies.
Let Them Cool Before Moving
These cookies are delicate right out of the oven. Let them rest on the baking sheet to set properly.
Easy Variations
Triple Chocolate Cookies
Use a mix of semi-sweet, milk, and white chocolate chips.
Peppermint Double Chocolate Cookies
Add ¼ teaspoon peppermint extract and sprinkle crushed peppermint on top after baking.
Peanut Butter Chocolate Cookies
Add peanut butter chips or swirl a bit of peanut butter into the dough.
Espresso Chocolate Cookies
Add ½ teaspoon espresso powder to enhance the chocolate flavor.
Gluten-Free Double Chocolate Cookies
Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Make-Ahead and Storage
Store cooled cookies in an airtight container at room temperature for up to 4 days.
To freeze the dough, scoop cookie dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag and freeze for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Baked cookies can also be frozen for up to 2 months. Thaw at room temperature before serving.
More of our Favorite Cookie Recipes:
- Peanut Butter Oatmeal Cookies
- Soft and Chewy Ginger Cookies
- Pumpkin Cookies with Maple Frosting
- Iced Oatmeal Cookies
- No Bake Chocolate Oatmeal Cookies
Salted Double Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup semi-sweet chocolate chips
- Flaky sea salt for topping
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy.Add the egg and vanilla extract, then mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt.
- Add the dry ingredients to the wet ingredients and mix just until combined. The dough will be thick and chocolatey.Fold in the chocolate chips.
- Scoop the dough into 1½-tablespoon portions and place them on the prepared baking sheet, leaving about 2 inches between each cookie.Press a few extra chocolate chips on top of each dough ball if desired.
- Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft.Do not overbake. The cookies will continue to set as they cool.
- As soon as the cookies come out of the oven, sprinkle each one with a small pinch of flaky sea salt.Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
