Double Chocolate Chip Cookies are made with a chocolate cookie dough base, filled with lots of chocolate and a sprinkling of sea salt to finish the cookie off!! Step-by-step photos help you bake this cookie recipe.
When we were kids we went to a summer camp and once in a while the camp took us took a swimming pool. While most kids would love the pool days, we did too but we had our own pool, so we loved that we could get hot fresh cookies at this public pool.
Chocolate Chip Cookies, Peanut Butter Cookies, disgusting Oatmeal Raisin Cookies and my sister's favorite Double Chocolate Chip Cookies. They were always so ooey-gooey, the chocolate still melting and the cookies hot. Kind of like the cookies from Middle School and High School in the blue and white paper bag, those chocolate chip cookies were what got me through school LOL.
When I made these Sea Salt Double Chocolate Cookies, I wasn't trying to replicate the ones we had as children. It wasn't until my sister had a
one six cookies that it dawned on us that they were just like those amazing double chocolate cookies we had as children. Bar the sea salt. But sea salt makes everything better, as an adult anyway 😉
These are chilled cookies, chilling the dough lets the flavors meld as well as helps to ensure a chewy cookie that does not spread too much.
Let's get to the recipe.
Only pantry staples are needed
- Butter. Just make sure your butter is softened to room temperature so you can cream the butter and sugars properly.
- Sugar. I love the flavor of both brown sugar and granulated sugar.
- Eggs. Your eggs need to be at room temperature Large at room temperature
- Vanilla Extract. Use the real stuff, trust me!
- Flour. Just good old all-purpose or plain flour.
- Cocoa Powder. I like to use Dutch-process cocoa powder.
- Chemical leavening agents. Baking Soda and baking powder are needed, they both play a role in helping the cookies rise properly.
- Salt. Don't skip it!
- Cornstarch. Also known as cornflour this helps tenderize the dough and make a softer cookie.
- Chocolate. I like to use callebaut chocolate callets or chopped chocolate bars but chips work too!
- Sea Salt. I love this Fleur De Sel to sprinkle on top.
📖How do you make cookies
Start in the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer and add your butter and sugars. Beat until the mixture is light and fluffy and the color has lightened quite a bit, make sure to scrape down the sides of the bowl a few times.
Add the eggs one at a time, scraping down the bowl. Add the second egg and vanilla extract.
the mixture should be nice and creamy now.
In a large bowl sift together the flour, cocoa powder, baking soda, baking powder, salt, and cornstarch.
Whisk the ingredients together, you should have no lumps at this point.
Gently fold the dry ingredients into the wet, then fold in the best part- chocolate chunks.
I prefer to use chocolate chunks to chips, more chocolate per cookie, and melted ooey gooey chocolate.
Finally, scoop your cookie dough into 2 tablespoon size balls, I use a medium cookie scoop. Place the cookie dough balls in a reusable container or baking sheet (if using a baking sheet leave them all on one sheet just to chill) sprinkle fleur de sel on top then cover the dough and chill the cookies for at least 2 hours.
When you are ready to bake preheat oven the to 350F/180C and place cookies on a Silpat lined baking sheet.
Bake for 9-12 minutes, until the cookies are just set, there should be no wet spots. Sprinkle more sea salt on top if desired just after you take them out of the oven. Let cool for 10 minutes on the pan then transfer to a wire rack.
There you have it!! Hope you enjoy these double chocolate chip cookies.
Check out this post on my Cookie Baking Tips
🍫More chocolate recipes
Fancy a chocolate brownie? Try my Thick & Chewy Brownies with Cocoa Powder.
Chocolate chess pie is a new recipe to me but it's so dang good!! I love it!
Chocolate chip cookie bars are quicker and just as good as chocolate chip cookies!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz (1 Cup) Unsalted Butter, softened to room tempearture
- 150 grams (¾ Cup) Brown Sugar
- 100 grams (½ Cup) Granulated Sugar
- 2 Large Eggs, at room temperature
- 2 Teaspoons Vanilla Extract
- 1 ⅔ cup AP Flour
- 65 grams (½ Cup) Cocoa Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch
- 255 grams (1 ½ Cups) Chocolate, chopped or chips
- Fleur De Sel Sea Salt for Sprinkling
- In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
- In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, and cornstarch.
- When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
- Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
- Using a medium cookie scoop, scoop the batter into 2 tablespoon size balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and lightly press into the dough, cover the dough. Chill the cookies for at least 2 hours.
- Preheat oven to 350F/180C and place cookies on a Silpat lined baking sheet. Bake for 9-12 minutes. Sprinkle more sea salt on top if desired. Store leftovers in an air-tight container for up to 5 days.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: sweet and salty cookies, chilled chocolate cookie dough, chocolate sea salt recipes
This recipe was originally published on November 1, 2015 as of April 12, 2020 the photos and text have been updated.