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These soft and chewy Double Chocolate Chip Cookies are loaded with chocolate flavor! Finished with a touch of flakey sea salt, if you’re a chocolate cookie lover this is the cookie recipe of your dreams!
I’ve been dyyyyying to share the recipe for these Double Chocolate Chip Cookies with you!!
Through my travels, I’ve been tasting similar cookies from every bakery I visit. I was trying to determine what my favorite part of the cookie was and what I wanted to do with it. We finally found one in Vancouver BC that we loved. It was chocolate truffle with sea salt and it was perfection.
This Double Chocolate Chip Cookie is fudgy in the middle (definitely a requirement), loaded with melty chocolate chips (yaaas gurl!) and finished with a flakey sea salt (don’t skip this step). I’m kinda of obsessed.
The base recipe started with my soft and chewy chocolate chip cookies. I started by swapping out some of the flour for cocoa powder and trying different combinations of cocoa powder and varying the amounts of white and brown sugar.
I am so excited about this recipe. There’s more brown sugar than white, ensuring a tender and chewy cookie. This recipe also used melted butter, which also helps to make cookie chewier- and it’s MUCH easier than creaming butter and sugar. You can put this dough together in about 10 minutes- it’s so easy.
Ingredients You’ll Need
- Melted Butter: This recipe comes together so quick because of the melted I’ve made this recipe with both salted and unsalted butter. Either will work.
- Light brown sugar & granulated sugar: This recipe uses more brown sugar than white for added chewiness
- Vanilla extract
- All-purpose flour
- Hershey’s Special Dark Cocoa powder is my preferred cocoa powder for this recipe. It’s dark color lends to a more fudgy and rich flavor. It produces very consistent results.
- Salt & baking soda
- Chocolate chips: Any type of chocolate chips can be used, but I recommend semi-sweet or unsweetened dark chocolate.
- Flaky sea salt: Don’t skip this, it seriously makes these cookies SO much better.
What type of cocoa powder can I use for these chocolate cookies?
I tested this recipe with 3 different cocoa powders: Hershey’s Special Dark, Hershey’s Unsweetened Cocoa Powder, and Rodelle Dutch processed cocoa powder.
- The Hershey’s Special Dark cocoa powder is my preferred cocoa powder for this recipe. It’s dark color lends to a more fudgy and rich flavor. It produces very consistent results.
- The Dutch processed cocoa powder is my next favorite option. The cookie still has a nice shape and the high-quality cocoa powder also has a deep, rich flavor. No alterations to the recipe are needed.
- The unsweetened cocoa powder was my least favorite of the three. I found that this batch spread the most, and the chocolate flavor was not quite as intense. While I know this is the most common cocoa powder available, I definitely think you need to try and find the special dark cocoa powder. Note the color will be much lighters with unsweetened cocoa powder.
The recipe does work using any 3 of these options for the cocoa powder.
- Prep: Preheat the oven, line a baking sheet with parchment paper or use a silicone baking sheet.
- Melt the butter: Allow it to cool for at least 5 minutes before adding the sugar. If you immediately start adding all your ingredients, the butter will be too hot.
- Cream the butter and sugars together
- Add the liquid ingredients: egg and vanilla extract and continue beating until well incorporated.
- Combine and add remaining dry ingredients. The dough will thicken to a fudgy consistency. As the dough is thickening, add the chocolate chips.
- Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.
- Bake for 9-11 minutes.
My favorite tips for a thick, soft and gooey cookie is to take them out before they’re fully baked and let them finish baking on the sheet. Right when they come out of the oven, take the flat edge of a knife, spatula or angled spatula, and press the edges of the cookie back towards the center of the cookie. You are reshaping the cookie but also getting some of the bulk back into the center of the cookie.
Keep a handful of chocolate chips set side to place on top of the scoops of cookie dough before it goes into the oven. Then sprinkle them with a nice flakey sea salt. It’s also essential.
These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds.
Pre-scoop the dough and freeze in an airtight container or Ziploc bag. Thaw for a minimum of 1 hour prior to baking.
This Double Chocolate Chip Cookie recipe can easily be doubled for a larger batch. As written, it makes 10-12 large cookies when using a large cookie scoop. They freeze well and still stay nice and soft!Print
These soft-baked double chocolate chip cookies are fudgy chocolate cookies loaded with chocolate chips and finished with a touch of flakey sea salt.
- ½ cup (113g) melted butter
- ½ cup (110g) packed light brown sugar
- ¼ cup (48g) granulated sugar
- 1 large egg
- 2 teaspoons (10ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ½ cup (55g) Hershey’s Special Dark Cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup (135g) chocolate chips
- Flaky sea salt (optional)
- Preheat the oven to 350° F. Melt the butter in a microwave-safe bowl for 30-45 seconds. Allow to cool for a few minutes. Combine the melted butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, cocoa powder, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.
- Before the dough thickens, add the chocolate chips. Beat until incorporated.
- Line a baking sheet with parchment paper or use a silicone baking sheet. Scoop the dough using a large cookie scoop and place on baking sheet, 2 inches apart. Sprinkle with flaky sea salt.
- Bake for 9-11 minutes. The center of the cookies should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool.
- Chocolate chips: Any type of chocolate chips can be used
- Cocoa powder: My preferred cocoa powder is Hershey’s special dark. A Dutch processed cocoa powder is my next favorite option, but an natural unsweetened cocoa powder will also work.
- Butter: I’ve made this recipe with both salted and unsalted butter. Either will work. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Pro tip! Right when you pull these from the oven, place a few chocolate chips on top of the cookie for extra chocolate goodness.
- Storing and Freezing these cookies: These are best stored in an airtight container once completely cooled. You can also freeze these baked cookies in an airtight container. Microwave the frozen cookies for approximately 15-20 seconds. To freeze, I would recommend freezing single scoops of dough, thawing to room temperature and then bake.
- Category: Cookies
- Method: Baked
- Cuisine: American
Keywords: double chocolate chip cookies, chocolate chocolate chip cookies, double chocolate chip cookie recipe