Double Chocolate Chip Cookies

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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!

A chocolate cookie leaning up against a stack of more cookies. The top of the cookie is dotted with chocolate chips and sea salt

The Best Double Chocolate Chip Cookies Ever

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.

What Makes these Chocolate Cookies So Good?

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.

Stacks of dark chocolate cookies with chocolate chips. The top two cookies are broken in half showing the inside

I’ve made these about a dozen times in the last few weeks (and my freezer is full of all my trials- and I’ve been eating them straight out of the freezer), trying different combinations of cocoa powder and varying the amounts of white and brown sugar.

The base recipe started with my soft and chewy chocolate chip cookies. I started by swapping out some of the flour for cocoa powder. Honestly, I was so excited after the 1st trial run, but I knew I needed to try it a few more ways to be sure that there wasn’t something better out there.

A perfectly round, chunky double chocolate chip cookie dotted with chocolate chips on top and lots of sea salt

After all my recipe testing, I still decided the original variation was the best. There’s more brown sugar than white, ensuring a tender and chewy cookie. There’s still melted butter, which also helps to make cookie chewier- and it’s MUCH easier than creaming butter and sugar.

It’s best to melt the butter and then allow to it cool for at least 5 minutes before adding the sugar. If you immediately start adding all your ingredients, the butter will be too hot, and it will melt your chocolate.

Chocolate chips are essential to these Double Chocolate Chip Cookies. I recommend using either semi-sweet or unsweetened dark chocolate chips.

Chocolate chips are the easiest, but if you’d prefer you can also use chopped chocolate. However, the chopped chocolate will melt quite a bit more than the chocolate chips and your cookies may spread more.

I like to mix ¾ cups of chocolate chips into the cookies, and then keep a handful 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.

A perfectly round double chocolate chip cookie leaning up against another cookie that is sitting on a wire cooling rack

What type of cocoa powder can I use for these chocolate cookies?

Let’s talk about the cocoa powder, because I feel like it’s an important part of the recipe.

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.  

Two dark chocolate cookies sitting on a vintage wire rack, there's lot of chocolate chips on top and it's sprinkled with sea salt.

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. 

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!

An overhead shot of double chocolate chip cookies laying on a wire cooling rack

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A close up shot of a chocolate cookie loaded with chocolate chips on top and large flakes of sea salt.

Double Chocolate Chip Cookies

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 9-10 minutes
  • Total Time: 15 minute
  • Yield: 10 large cookies


These soft baked, chewy Double Chocolate Chip Cookies are so fudgy, loaded with chocolate flavor and finished with a touch of flakey sea salt. If you love chocolate cookies, this is an EASY recipe for you!


  • 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)


  1. 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.
  2. Next add the egg and vanilla extract and continue beating until well incorporated.
  3. 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.
  4. Before the dough thickens, add the chocolate chips. Beat until incorporated.
  5. 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.
  6. 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.
Nutrition Information:
1 Cookie
  • Category: Cookies

Keywords: Chocolate Chip Cookies, Double Chocolate Chip Cookies, easy chocolate cookies

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11 Responses
  1. Kristin

    I made these cookies tonight, looking to add a little more to my Christmas cookie trays. I doubled the recipe and I followed the recipe to a T and for some reason my cookies came out flat. Any ideas why?

    1. Beyond Frosting

      Hi Kristin, was the dough “wilting” when you put in on the cookie sheet or did it hold it’s shape? If it was wilting, then it probably needed more time to rest. It’s hard to say for certain but could be a number of things like incorrect measurements or true oven temperature. I’ve actually made quite a few batches of these in the last two weeks and mine were never flat.

      1. Kristin

        Dough wasn’t wilting. It was still sticky, used a small scoop to put on the parchment. Usually I try and get my pans cold before putting in the oven or the dough cold as well. I’ll have to try different things to make it work. These are seriously the BEST double chocolate cookies I’ve tasted, even with them being flat!

  2. Andrea

    Reading these comments, mine didn’t spread out either. The only thing I did differently was add a tbsp of instant coffee… hmmm

    1. Beyond Frosting

      I decided to remake the recipe again after seeing this, and I have reduced the cocoa powder and increased the baking soda. Thanks for your feedback- love the idea of instant coffee and I also have espresso baking chips- YUM!

  3. Christy

    These were good. Not outstanding, but a decent double chocolate chip cookie. I’m not crazy about the salt, but that’s just personal preference. Mine also didn’t spread out. They stayed in the shape of the scoop. That didn’t affect the taste though so no big deal. Also pay attention to serving size. It doesn’t make many, at least not a “normal” batch like most are accustomed to. But, the taste is good.

    1. Beyond Frosting

      Thanks for sharing Christy. Odd that yours did not spread at all- did you make any adjustments to the recipe? I’ve never seen that happen before. You can easily double the batch to get 20-24 cookies.

      1. Beyond Frosting

        I decided to remake the recipe again after seeing this, and I have reduced the cocoa powder and increased the baking soda. Thanks for your feedback

  4. Erin

    These cookies look deeeeelicious, Julianne! I’m a chocolate fanatic through and through (although, I’m a fanatic of many things), so these cookies are definitely going on my list of must-bakes! But I think I need to go and hunt down some of this Hershey’s Special Dark cocoa powder. Dutch-processed seems to be more common here in Canada, and I haven’t seen many other kinds. Maybe I’ll just have to order it off Amazon. Because I want to try making homemade Oreos, and apparently, that’s the cocoa powder you need to make them.

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